Skill required: Confident beginner
4 ounces butter (1 stick,) softened
1 cup granulated sugar
2 large eggs
1 large egg yolk
1-1/2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1. Put paper cupcake liners into a 12 hole standard size muffin tin.
2. Preheat the oven to 350 degrees and position rack in center or lower third of oven. Place a flat cookie sheet on top of rack to prevent over-browning of cupcake bottoms.
3. In the large bowl of the electric mixer, using the whisk, beat the room temperature butter at high speed until it is soft and smooth, about 1 minute.
4. Add the sugar in 2 installments and continue beating at medium speed after each addition until the mixture is light and fluffy. Total mixing time, including scraping down with a large rubber spatula once or twice, about 4-5 minutes.
5. At medium speed, add the eggs and yolk in 2 instalments, beating only until they are well blended in.
6. Combine flour, baking powder and salt.
7. Mix together the milk and vanilla.
8. Add 1/2 of the mixed dry ingredients and 1/2 of the milk/vanilla mixture and mix at medium speed for about 20 seconds. Do this one more time and then beat the entire batter for about 1 minute or so, until the batter is uniform and smooth looking. Scrape down the sides of the mixing bowl once or twice while the batter is mixing. Do not over beat.
9. Using a large spoon or a large ice cream scoop, drop the batter into the paper muffin cups until they are at least 3/4 or 7/8 full.
10.Bake for 20-25 minutes until the tops of of the cupcakes are lightly browned, the cupcakes feel springy to the touch and a cake tester or toothpick comes out clean, without any batter on it.
11.Cool the cupcakes in the pan for about 10 minutes, then lift them out and put them on top of a wire rack to finish cooling. Top with your favorite frosting.
Yield: 12 cupcakes
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