Chef Katie’s White Cupcakes

| 06/15/2010|
3 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cups unsalted butter, softened
1 3/4 cups sugar
2 eggs
1/4 cup whole milk
1 cup macadamia nut oil
1 tsp vanilla extract from the Olive Tap Spice Locker

Preheat oven to 350º F. Grease and flour cupcake tins.
Sift flour, baking powder, and salt together in medium bowl.
In separate, larger bowl, cream the butter. Gradually add sugar, creaming until light and fluffy. Add the eggs one at a time, and beat well after each addition.
In a small bowl, combine milk, oil, and vanilla.
To the butter mixture, add about one-quarter of the flour mixture and mix well. Add about one-quarter of the milk mixture and mix well. Continue alternating flour and milk mixtures, beating after each addition until smooth.
Pour the batter into the cupcake tins. Bake for 15-20 minutes, until the cake springs back when touched.
Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

Buon appetito,
Katie & Mario

Courtesy of Chef Katie Wojciechowski and Fuller’s Second Floor