2 1/2 cups (325g) all-purpose flour
3 tsp baking powder
1/2 cup (120ml) vegetable oil
1 tbsp vanilla extract
1 tsp salt
2 cups (414g) sugar
1 cup (240ml) milk
2 large eggs
1 cup (240ml) water
1/2 cup (112g) salted butter, room temperature
4 cups (460g) powdered sugar
1/2 cup (95g) shortening
1 1/2 tsp vanilla extract
2–3 tbsp (30-45ml) water or milk
Preheat the oven to 350°F (176°C) and prepare a cupcake pan with liners.
Take a large bowl and add the flour, sugar, baking powder and salt and combine. Set aside.
Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
Now, add the wet ingredients to the dry ingredients and beat until well combined.
Slowly add the water to the batter and mix on low speed with beater until the batter is smooth and creamy. Scrape down the sides of the bowl as needed to make sure everything is well combined.
It is time to fill the cupcake liners about half way and bake for 15-17 minutes at 176°C , or until a toothpick comes out with a few moist crumbs.
Remove the cupcakes from oven and allow cooling for 2 minutes, and then remove to a cooling rack to finish cooling.
To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
Add 2 cups of powdered sugar and mix until smooth. Pour the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
Add remaining powdered sugar and mix until smooth. Slowly pour in remaining water or milk as needed and mix until smooth.
Pipe the frosting onto the cupcakes