Vanilla Cupcake Recipe Courtesy of Me!

My very own cupcake recipe is finally beginning to take shape. I have been working with the Magnolia Bakery Vanilla Cupcake recipe, tweaking different its and bits until I have a recipe I am in love with. My requirements: super moist, dense cake, not too sweet and must taste delicious. While many people may prefer a light, fluffy cupcake, I prefer mine fairly dense and sponge-y to complement the rich frostings I like to use.

Here's my recipe thus far!

Vanilla Cupcake (courtesy of Me)

93.75 grams self-rising flour
78 grams all-purpose flour
1/4 cup butter
1/4 cup vegetable oil
225 grams (1 cup) granulated sugar
2 eggs
1/2 teaspoon Vanilla Extract
1/2 cup Milk

1. Combine self-rising flour and all-purpose flour in small bowl. Set aside. I prefer to whisk the flours together to ensure they are evenly mixed.
2. In another bowl, beat butter (room temperature, not melted) then add sugar and cream together for about 1 minute on medium speed.
3. Add vegetable oil and beat for another 2 minutes.
4. Add eggs (room temperature) 1 at a time and continue mixing until each is well incorporated.
5. Combine vanilla extract and milk (room temperature).
6. Alternate adding flour and milk, beginning and ending with flour. Do not over beat!
7. Spoon batter into cupcake liners, 3/4 full.
8. Bake at 350 degrees for 22 minutes.
9. Cool 15 minutes in pan then remove to cool completely.

This cupcake recipe is still in its infant stages but I enjoy it.