By Kyla Eaglesham
Makes 4 dozen mini-cupcakes
1 1/2 cups plus 2 tbsp all-purpose flour
1 1/4 cups sugar
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 large egg, plus 1 large egg yolk
1/2 cup plus 2 tbsp warm water
1/2 cup plus 2 tbsp buttermilk
1/4 cup plus 1 tbsp vegetable oil
1 tsp pure vanilla extract
- Preheat oven to 350 F.
- Sift flour, sugar, baking soda, baking powder and salt into a mixer bowl.
- Combine eggs, yolk, water, buttermilk, oil and vanilla in a large measuring cup. Slowly add to dry ingredients while mixing on low speed until mixture is well combined and smooth. Continue to blend for about 5 minutes.
- Divide batter into mini-cupcake tins, filling each cup about 2/3 full. Bake, rotating tins halfway through, until golden brown and a tester inserted into centres comes out clean, about 17 minutes. Let cool in tins on wire racks for 30 minutes. Invert cupcakes onto racks* and let cool completely.
Cupcakes can be stored for up to 3 days. For extra-moist cupcakes, store overnight in an airtight container before serving.
* To easily remove cupcakes, freeze in tins then run an metal spatula or knife around edges to release.