Vanilla cupcakes

Preheat the oven to 350F.

Set the mixture aside in another bowl.

Cream the sugar and butter 4 to 5 minutes until very light and fluffy, scraping down the bowl.

Add the eggs one at a time; all at once and the mixture curdles.

Mix in half the flour, then all the milk, then the remaining flour, each until incorporated; about 2 minutes in all and no more than 3, or the cake comes out dense.

Add the vanilla extract (or cream it with the butter and sugar); fold a few times with a spatula to catch any flour.

Spoon the batter into the muffin pan and level with the back of the spoon, or tap the pan on the table.

Bake 18 to 20 minutes, until a toothpick inserted in the middle comes out clean.