Very Vanilla Cupcakes

Method

1. I

   Preheat oven to 350*F.

2. II

   Grease and flour 24 standard-size muffin cups, or line with paper wrappers; set aside.

3. III

   Whisk together the flour, baking powder, and salt; set aside.

4. IV

   In a large bowl, using an electric mixer on high speed, cream the butter until light and fluffy.

5. V

   Gradually add the sugar; continue beating until very light and fluffy.

6. VI

   Reduce mixer speed to medium; beat in the eggs, 2 at a time, then the vanilla.

7. VII

   Reduce mixer speed to low; alternately beat in the flour mixture with the milk, just until blended.

8. VIII

   Spoon the batter into the prepared cups; bake for 20-25 minutes, until the tops are soft but springy.

9. IX

   Cool 5-10 minutes in the tins on a wire rack; carefully invert and cool completely.

10. X

    Frost as desired.

11. XI

    *For a more intense vanilla flavor, make vanilla sugar: bury a halved vanilla bean in a container of granulated sugar; cover tightly and let stand for a few days to let the flavor develop.

12. XII

    Stir every so often.

13. XIII

    *.