These produce one heckuva moist cupcake! One thing I discovered is, if you're using silicon cupcake holders, you'll have to spray them first so reduce the oil by a tablespoon. I also found that buttercream (regular) may not be your best choice for frosting. I like Italian Buttercream frosting. It seems to be lighter.
You can't go wrong with the classics and vanilla cupcakes are THE classic to turn to for any occasion. You can add things in; color them; and put any frosting on top. In the photo I made vanilla-coconut frosting.
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 cup milk
- 3/4 cup oil
- 2 cups sugar
- 1/2 tsp salt
- 1/2 cup water
- 1 tbsp vanilla extract
- 2 large eggs
- In one bowl whisk together the flour, baking powder, sugar, and salt
- In another bowl whisk together the milk, water, oil, extract, and eggs
- Add the dry in increments to the wet, do not over-mix!
- This is a thin batter so only fill your cups around 1/2 the way up.
- Bake at 300 for 20 minutes.