Beat together until mixture resembles sand:
- 1 stick butter, softened
- 1 c. cake flour
- ½ c. flour
- ¾ c. sugar (1 c. if you like it a tad sweeter)
- 1½ tsp. baking powder
- ¼ tsp. salt
Beat in for a minute until light, fluffy and smooth:
- 2 eggs
- ½ c. half and half (or milk)
- 1 tsp. vanilla
Scoop lined muffin tins ½ full. Bake at 325° for 18-20 minutes or until tops are barely golden on the edges and springy to the touch. Cool in pan.
To make lemon cupcakes: Add the zest of one lemon to the dry ingredients, 1-2 tbl. fresh lemon juice with the wet, and decrease vanilla in half.