I have tried numerous recipes for vanilla cupcakes but I am yet to nail the perfect recipe. I like a moist cupcake and my preferred choice of fat is oil. Since I like the flavor of butter, I use both butter and oil in most cupcake recipes that I try. Today’s recipe is one that I have minimally adapted from Glorious Treats and is by far the best I have found in terms of texture and flavor. The use of corn flour gives it a light and airy texture. Due to the oil the cupcake keeps moist for quite a few days. The key is to not over bake as the cupcake tends to be dry and curmbly. My son is very fond of Nutella and I decided on a Nutella Buttercream frosting which turned out absolutely amazing with the Vanilla Cupcakes. Seriously, the cupcakes are so good on their own that there is no need for any frosting.
