Finally, a light, moist white cake that makes perfect cupcakes. No need to turn to a mix. Also suitable for sheet cakes, and birthday character cakes. The cornstarch softens the all-purpose flour, approximating cake flour.

1/2	cup	unsalted butter, softened
1/2	cup	vegetable shortening, softened
2	cups	sugar
4		extra large eggs (approx. 1 cup eggs)
1	tablespoon	vanilla
2	drops each	lemon and almond extract (optional)
1/4	teaspoon	salt
3	cups	all-purpose flour
1/4	cup	cornstarch
1/4	tablespoons	baking powder
2 1/2	cups	milk

• Line two twelve-cup muffin pans with cupcake liners. Preheat oven to 375 degrees F.
• Blend butter with shortening until light and fluffy. Add in sugar and beat well. Add in eggs and extracts.
• Mix dry ingredients together and fold into batter, alternating with milk. Blend on slow speed to combine, scraping down bowl sides and bottom often. Blend until smooth, about 3 minutes.
• Fill cupcake liners two-thirds to almost full.
• Place in oven, immediately reducing heat to 350 degrees F. Bake until cupcakes test done (tops should gently spring back when touched), about 20-24 minutes depending on size of cupcakes.
• Freeze frosted or unfrosted.