VANILLA CUPCAKES

VANILLA CUPCAKES

YIELD: 15 to 16 cupcakes PREHEAT oven to 350°F. Prepare 12-muffing pan with paper liners.
In a medium size bowl, measure and stir until well-blended:	1 ¼ cups cake flour (scoop and level) 1¼ tsp baking powder ½ tsp baking soda ½ tsp salt
In bowl of electric mixer, beat on high speed 10 to 20 seconds Reduce to  medium speed, add and beat another 30 seconds Add and continue beating until light and fluffy:	2 eggs ¾ cup granulated sugar 1½ tsp pure vanilla extract ½ cup sunflower oil
Reduce mixing speed to low and slowly add about half of the flour mixture
alternately with about half of	½ cup buttermilk
Add the remaining half of the flour mixture followed by the remaining half of the buttermilk. Beat just until combined. Remove bowl from stand. Scrape the sides down and stir once or twice. The batter will be thin.
Pour batter into prepared muffin pans. Fill liners about ¾ full. Bake cupcakes in preheated oven for 12 to 14 minutes. After one or two minutes, carefully remove the cupcakes from the pan and cool completely on a wire rack.
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