- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 T white vinegar
- 1 cup milk
- 1 t Vanilla
- 2 3/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 3/4 tsp salt
Heat oven to 350 and grease and flour pans or line cupcake tins.
Cream butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition; add the vanilla. Combine the vinegar and milk. Mix the flour, baking powder and salt together in a separate bowl. Add flour to butter/sugar/eggs in two parts, alternating with the milk mixture, beating well after each addition. Fill cake pans or cupcake tins 2/3 full. Bake 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Makes 2 9-in cake rounds or 2 dozen cupcakes. Warning– this batter tends to spread sideways instead of doming, so do NOT over fill your cupcakes. Pour any leftover batter into extra cupcake holders or a ramekin instead. On the bright side, this means that it will usually bake nice and flat for cake layers.
Derived from a recipe by the Mermaid Bakery