Ok, this is the best white cake I have ever tried. For taste, a 5. for texture, a 5, for simplicity, a 5. for it not sticking, a 5. Seriously, if this didnt come out for you your probably doing something wrong. the only thing I did different was to add 2 tablespoons of milk. I beat the heck out of the butter and sugar (5 min), then out of my eggs (3 min after each)I used a wooden spoon to mix in the vanilla, premixed the flour and baking powder and sifted it into the batter gently stirring it. then gently stirred in the milk until well combined and smooth. it will not be either too thin or too thick and have a light yellow color. I baked the cupcakes 17 minutes until they were golden on the top. the texture is moist and light but not too moist or too light and has a lightly crunchy top. dont fill the cupcake papers too much (only 3/4) because it rises a bit. this is the only cake i will use from now on and just in case anyone wants to know it is very similar to the cake used in magnolias bakery (i have never tried it, but the recipe is almost exactly the same and I know it is a very famous bakery in the u.s) thank you so much for a great cake recipe !! Oh! and im not trying to say that you copied the recipe.. im just trying to say that a very well known bakery uses a similar recipe :) I know people here tend to make attacks to people that submit famous recipes or that are similar, thats not my intention.. Update: i made this again with margarine and used 3/4 cup milk. it mu
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