1 cup plus 2 tablespoons all purpose flour
2 tablespoons corn starch
1 ¼ teaspoon baking powder
pinch of salt
¾ cup granulated sugar
2 large eggs at room temperature
1 ¼ teaspoon vanilla extract
4 tablespoons butter, melted
¼ cup canola or vegetable oil
½ cup milk, room temperature
Preheat oven to 350 F. Line a 12 cup muffin tin with paper.
In medium bowl whisk flour, cornstarch, baking powder and salt. Set aside
In a mixer beat sugar, eggs and vanilla on medium high speed until smooth and slightly thickened about 2 minutes. Add butter and oil and beat well. Add dry ingredients and milk alternating batches beginning with dry and ending with dry. Carefully scoop batter into lined muffin tins filling them about 2/3 full.
Bake in center of oven for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on rack before frosting.
6 tablespoons butter, softened
2 cups confectioners’ sugar
½ teaspoon vanilla extract
2 tablespoons milk or heavy cream
In mixer, beat butter until softened. Add sugar, vanilla extract and salt and beat until just combined. Turn up mixer and beat until smooth. Add milk or cream and beat until light and fluffy, about 2 minutes.