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- Preheat oven to 350 degrees.
- Fill muffin pans with 24 cupcake liners.
- Sift dry ingredients into a mixing bowl.
- Add eggs, milk, oil and vanilla.
- Beat with a mixer for about two minutes, occasionally scraping
the sides of the bowl with a rubber spatula.
- Add the boiling water, and beat, just until blended. (Don't be
alarmed - the batter appears watery).
- Evenly ladle (or pour) the batter into the liners.
- Bake for 20-25 minutes, until the center of the cupcakes
springs back when lightly touched.
- Cool and frost.
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