Sift together flours, baking powder and salt. Set aside.
Beat together butter and sugar until light and fluffy. Beat in
eggs, one at a time, until combined. Beat in vanilla. Beat in the
flour in three additions, alternating with milk, starting and
ending with flour. Do not overbeat.
Scoop ¼ cup batter into 24 regular sized muffin tins lined with
cupcake liners. Bake at 350ºF for 20 minutes or until a
toothpick inserted in the centre comes out clean. Cool for 5
minutes before removing cupcakes from pan and cooling on
wire racks. Allow to cool completely before frosting.
To make your own cake flour for this recipe, sift together 1¾
cups all-purpose flour with ¼ cup cornstarch a couple of times
to incorporate and fluff it up. This is equal to 2 cups of cake