July in this Bostonist's family means lots and lots of birthdays-including her own and though most people favor chocolate cake, she loves a good vanilla. But making a yellow cake from scratch is harder than you think. They either come out dry or worse-they taste like corn bread. After many failed attempts and hours or testing we've found the golden ticket...behold, the Golden Cuppie.

For more of Lisa's recipes, visit her blog Transplanted Taste Buds. Recipe by Grace Parisi. Photos by Lisa Dacundo.

Ingredients:

1 C. plus 2 T. All Purpose Flour
2 T. Cornstarch (Shh...don't tell-this is the secret to this recipes' success!)
1 1/4 t. Baking Powder
1/8 t. Salt
3/4 C. Sugar
2 Eggs, room temperature
1 1/4 t. Vanilla Extract
4 T. Unsalted Butter, melted
1/4 C. Vegetable Oil
1/2 C. Milk, room temperature

Method: Preheat oven to 350 degrees. Prepare cupcake pan with paper liners.

1. Whisk the flour in a bowl with the cornstarch, baking powder and salt. Set aside.
2. In a large bowl, beat the sugar, eggs and vanilla on medium high speed until smooth and slightly thickened. Add the butter and oil, then scrape down the sides of the bowl.
3. Beginning with the dry ingredients, add the flour then the milk-alternating in 3 batches. Scrape the bowl between each dry addition.
4. Fill the liners about 2/3 of the way and bake for 20-23 minutes until springy when lightly pressed. Allow to cool for a few minutes in the pan and then remove to a wire rack until completely cool. Frost as desired.
5. Happily devour the yumminess that you just created!