Preheat oven to 350° Line cupcake pans with 32 cupcake liners. Combine milk and vanilla in a measuring cup and set aside. Break eggs into a small bowl and set aside.

Place the cake flour, all-purpose flour, sugar, baking powder and salt in the bowl of stand mixer and stir together for 30 seconds using paddle attachment.

With mixer on low, drop in butter, a few cubes at a time continuing until all butter is in and mixer resembles coarse sand.

Add eggs one at a time on low speed. With mixer still on low slowly pour in milk and vanilla. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl occasionally.

Scoop batter into cupcake liners filling cups with about ¼ cup each. Cups will be just slightly over half full - don't be tempted to over-fill. Bake for 18-22 minutes or until centers are set and toothpick comes out clean. Allow to cool completely before frosting.