13/ Perfect Vanilla (or Lemon) Cupcakes

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.