Double Vanilla Cupcakes
Ingredients
Cupcakes
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk
- 4 large egg whites
- 1 stick unsalted butter, softened
- 1 1/2 cups sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- 2 teaspoons pure vanilla extract
- 3 sticks unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 4-6 tablespooons whole milk
- Decorative colored sprinkles (optional)
Instructions
FOR THE CUPCAKES: Position rack in center of oven and preheat to 350 degrees F. Line 2 12-cup muffin tins with decorative paper liners; set aside. In a large bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together milk and egg whites. In the bowl of an electric mixer with paddle attachment, beat butter, sugar and vanilla bean seeds at medium speed until light and fluffy, about 3 minutes. Add vanilla extract and one-third of the flour mixture; continue beating on medium speed until incorporated. Gradually add remaining flour mixture alternating with remaining egg mixture; beat just until blended. Divide batter among prepared muffin cups. Bake until a toothpick inserted in the center of each comes out clean, about 20 minutes. Transfer cupcakes to a wire rack; let cool completely.
FOR THE FROSTING: In the bowl of an electric mixer with paddle attachment, beat butter on medium speed until fluffy. Reduce speed to low and gradually add powdered sugar; beat until well incorporated. Add vanilla extract, salt and 3 tablespoons milk; beat for 3 minutes. Add an additional 1 to 3 tablespoons milk until you reach desired consistency. Increase speed and beat until frosting is smooth and fluffy. Pipe or spread equal amounts of frosting onto each cupcake. Sprinkle lightly with decorative sugars. Makes 24 cupcakes.