Vanilla Cupcakes

Makes 24 standard cupcakes
Ingredients:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 stick (8 tablespoons) unsalted butter, softened
1 cup sugar
3 large eggs


1. Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Combine milk, oil, and vanilla extract in a 2-cup measuring cup or a small bowl.
3. In another medium bowl, with and electric mixer in medium speed, beat the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate. Reduce the speed to low and add the flour mixture alternately with the buttermilk in batches, beginning and ending with the flour mixture and beating just until blended. Stir in the vanilla.
5. Spoon half of the batter into a Ziploc bag. Snip a 1/4-inch corner from the bag and fill the paper liners two-thirds full. Repeat with the remaining batter. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Remove the cupcakes from the baking pan, place on a wire rack, and allow to cool completely.

Recipe courtesy of Hello, Cupcake! by Karen Tack & Alan Richardson