Ingredients

Instructions

  1. Preheat oven to 350*F.
  2. Grease and flour 24 standard-size muffin cups, or line with paper wrappers; set aside.
  3. Whisk together the flour, baking powder, and salt; set aside.
  4. In a large bowl, using an electric mixer on high speed, cream the butter until light and fluffy.
  5. Gradually add the sugar; continue beating until very light and fluffy.
  6. Reduce mixer speed to medium; beat in the eggs, 2 at a time, then the vanilla.
  7. Reduce mixer speed to low; alternately beat in the flour mixture with the milk, just until blended.
  8. Spoon the batter into the prepared cups; bake for 20-25 minutes, until the tops are soft but springy.
  9. Cool 5-10 minutes in the tins on a wire rack; carefully invert and cool completely.
  10. Frost as desired.
  11. *For a more intense vanilla flavor, make vanilla sugar: bury a halved vanilla bean in a container of granulated sugar; cover tightly and let stand for a few days to let the flavor develop.
  12. Stir every so often.
  13. *.