Yellow Cupcakes

2 cups cake flour
2 tsp baking powder
3/4 tsp salt
1/2 cups unsalted butter, softened
1 cup sugar
3 whole eggs, room temperature
2 tsp vanilla
3/4 cups whole milk (plus a tad more)

1. Preheat oven to 350 degrees
2. Sift together flour, baking powder, and salt.
3. With an electric mixer, mix butter and sugar on high speed until fluffy (with whisk). Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine.
4. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition. Scrape sides of bowl, then mix one final time.
5. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20-22 minutes, or until poufy but not brown. Cool before icing.

Serve with Sticky Chocolate Icing

Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least 10 minutes before serving.