1-Preheat the oven: Preheat the oven to 180°C (350°F) with fan setting at 160°C, and place the oven shelf in the middle. Line a muffin tin with cupcake liners.

2-Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt; set aside.

3-Heat milk and butter: Heat the milk and butter together until the butter melts and the milk is very warm, then cover to retain heat.

4-Beat the eggs: Using a handheld mixer, beat the eggs for 30 seconds on speed 6.

5-Add sugar: Gradually add the sugar over 30 seconds while continuing to mix.

6-Whip eggs and sugar: Beat the eggs and sugar on speed 8 for 6 minutes, until the mixture triples in volume and becomes pale, thick, and glossy.

7-Incorporate flour mixture: Add the flour mixture in three parts, folding it in gently with the mixer on low speed for a few seconds between additions, stopping once the flour is fully incorporated.

8-Mix vanilla, oil, and milk-butter blend: In the empty flour bowl, pour in the vanilla extract, oil, and the hot milk-butter mixture. Add about three-quarters of the whipped egg mixture to this and whisk vigorously until smooth and foamy.

9-Combine milk-egg mixture: Slowly pour this milk-egg mixture back into the remaining egg mixture while mixing on the lowest speed.

10-Smooth batter: Scrape the sides and base of the bowl, then mix gently on low speed for about 10 seconds until a smooth, pourable batter forms.

11-Fill cupcake liners: Fill the cupcake liners two-thirds to three-quarters full using an ice cream scoop or spoon.

12-Bake cupcakes: Bake for 22 minutes, or until golden and a toothpick inserted in the center comes out clean.

13-Cool cupcakes: Cool the cupcakes in the tin for 2 minutes, then transfer to a wire rack to cool completely before frosting or serving.