Preheat the oven to 350ºF. Place cupcake liners in muffin pan. In a large bowl, whisk flour together with baking powder and salt. In a small pot, heat milk and French butter (do not boil).
Use a hand mixer to beat eggs for 30 seconds. Pour in sugar and whip up to triple the volume. Slowly add in flour while mixing, a little at a time, and mix continuously until you see no flour.
In a large mixing bowl, pour hot milk/butter, vanilla and oil. Whisk together with about half the batter. MIx the rest together for about 15 seconds with a beater until smooth and pourable.
Fill cupcake liners with batter about ⅔ of the way up (don’t over fill). Bake for 22 minutes until golden brown.
Remove from the oven and place on a cooling rack. Frost preferably with buttercream frosting!
Tried this recipe? Instagram it!
Don’t forget to tag us @TasteEuropeButterofFrance