Ingredients:

  • 1.5 cups (190g) All-Purpose Flour
  • 1 cup (200g) Granulated Sugar
  • 1.5 tsp Baking Powder
  • 0.25 tsp Fine Sea Salt
  • 4 tbsp (56g) Unsalted Butter, softened
  • 0.25 cup (60ml) Neutral Vegetable Oil
  • 1 large Egg, room temperature
  • 0.75 cup (180ml) Whole Milk, room temperature
  • 2 tsp Pure Vanilla Extract
  • 1 cup (225g) Unsalted Butter, softened (for frosting)
  • 3.5 cups (437g) Powdered Sugar, sifted (for frosting)
  • 2 tbsp Heavy Cream (for frosting)
  • 1 tsp Pure Vanilla Extract (for frosting)
  • 1 pinch Fine Sea Salt (for frosting)

Instructions:

  1. Preheat your oven to 350°F (180°C) and line your muffin tin.
  2. Whisk dry ingredients including flour, sugar, baking powder, and salt in a large bowl.
  3. Add fats by dropping in the 4 tbsp softened butter and the 0.25 cup oil.
  4. Mix on low until the mixture looks like damp, clumpy sand with no large butter chunks.
  5. Combine liquids by whisking the egg, milk, and 2 tsp vanilla in a separate jug.
  6. Incorporate liquids by pouring them slowly into the flour mixture while the mixer is on low.
  7. Aerate the batter by turning the mixer to medium for exactly 30 seconds. Stop once the batter is smooth and pale yellow.
  8. Fill the liners using a spoon or scoop, filling each about 2/3 of the way up.
  9. Bake 18 minutes until the tops are set and smell like warm vanilla sugar.
  10. Cool and frost after the cakes have reached room temperature to prevent the butter frosting from melting.