A super easy, quick and light cupcake. Serves 12, or makes one 9″ round layer cake.

1/2 cup + 2 tbsp milk (preferably not skim)
1 tbsp white vinegar
1 1/4 cup all-purpose flour
1 1/4 tsp baking powder
1 pinch salt
6 tbsp butter, softened
3/4 cup sugar
1 egg
1 tsp pure vanilla extract

1. Preheat oven to 350 degrees.
2. Line a 12-cupcake tin with large paper liners.
3. In a small bowl, combine the milk and vinegar, stir and let sit to curdle.
4. In a medium bowl, combine the flour, baking powder, and salt.
5. In another medium bowl, beat the soft butter with the sugar until smooth and creamy.
6. Add the egg and vanilla, and beat well to incorporate.
7. Add the flour mixture and stir to combine.
8. Divide the batter evenly among the lined cupcake tins. Don’t overfill.
9. Bake about 20 minutes or until golden brown and a toothpick inserted in the middle of one of the cupcakes comes out clean.
10. Remove from oven and let sit 2 or 3 minutes before carefully removing them out and placing on a wire rack to completely cool.

Tips, Suggestions & Information:

• If you have buttermilk in the fridge, you can use an equal measure of that instead.
• If you have fresh vanilla,  you could scrape into the batter the seeds from one pod.
• Experiment with different flavourings and additions of citrus zest, grated chocolate, coconut, nuts, etc.