Ultimate Vanilla Cupcakes

Yield: 16 Cupcakes

Ingredients:
225g granulated sugar
1 vanilla bean (Optional)
175g cake flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
57g unsalted butter
2 large egg (sit in a bowl of hot tap water for 5 mins)
75g full-fat sour cream (warm up a bit)
60ml canola / vegetable oil ~ I used Grapeseed Oil
1 tbsp pure vanilla extract
160ml whole milk (microwave 20 sec)

Directions:

1. Preheat oven to 175 deg C.  Line muffin pan with cupcake liners.
2. In an electric stand-mixer, sift in the cake flour, baking powder, baking soda, salt & add sugar.  Mix the ingredients until well combined.
3. Add butter & mix on medium-low speed for 3 mins with a very fine crumb texture.
4. In a small mixing bowl, whisk together eggs, sour cream, oil & vanilla extract until smooth.  Then add egg mixture into the flour mixture & beat on medium speed until just combined.
5. Slowly add milk & mix on low speed until just combined (don't be freak if the batter is very liquid)
6. Fill cupcake liners just over 1/2 full.   Bake for 14 mins or until a cake tester inserted into the center of the cupcake comes out clean.
7. Cool the cupcakes in pan for 10 minutes.  Remove from the pan & cool completely on a wire rack before icing.