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1
Preheat the oven to 350.
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2
Set the rack in the middle of the oven.
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3
For cupcakes, set racks in the upper-middle and lower-middle positions.
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4
Set out the ingredients and equipment.
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5
Sift flour directly into a bowl on a scale for accurate measuring.
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6
Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk, set aside.
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7
measure the liquid ingredients into a separate bowl and set aside.
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8
measure the butter and sugar into a bowl and set aside.
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9
crack the eggs into a bowl and set aside.
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10
in the bowl of a standing mixer fitted with a paddle attachment, cream together butter and sugar on lowest speed for 3 to 5 minutes.
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11
With mixer still on lowest speed, add the eggs one at a time, fully incorporating after each addition.
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12
stop the mixer and scrape the sides of the bowl.
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13
Add the dry ingrident mixture alternately with the liquid mixture in 3 to 5 additions each, begining and ending with dry.
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14
dont wait for the dry or wet mixes to be fully incorperated before adding more so as to not overwork the batter, should take about 60 secs.
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15
mix on medium for 15 to 20 seconds to develop the batter's structure.
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16
bake about 20 minute
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17
cool before frosting.
