The Shortbread Cake

Yield: 24 cupcakes
Prep Time: 20 minutes
Bake Time: 20 minutes

INGREDIENTS

2 2/3 cups flour
5 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

1/2 cup milk
1/4 cup sour cream

1/2 cup butter, unsalted
1 1/2 cups sugar
1/3 cup olive oil
4 eggs
2 teaspoons vanilla

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt, then set aside.

3. Whisk together the milk and sour cream in a measuring cup.  Set aside.

4.  In a large mixing bowl, whip the butter until light and fluffy.  Slowly add the sugar.  Blend in the olive oil.  Add the eggs one at a time, then add the vanilla.

5.  Add 1/3 of the flour mixture, followed by 1/2 of the milk mixture.  Repeat and finally add the remaining flour mixture.

6.  Fill cupcake tins 2/3 full and bake for 20 minutes, or until a toothpick inserted into the middle comes out clean.  Allow cupcakes to cool on a rack.