Ingredients: |
Ingredients: For the cupcakes:
2 1/4 cup cake flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups whole milk, room temperature
4 large egg whites, room temperature
1 stick unsalted butter, room temperature
1 1/2 cups sugar
seeds scraped from one vanilla bean
2 teaspoons pure vanilla extract
For the frosting:
3 sticks unsalted butter, softened
seeds scraped from one vanilla bean
2 teaspoons clear vanilla extract
1 1/2 pounds confectioners' sugar, sifted
4-6 Tablespoons heavy cream or milk
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Directions: |
Directions:Center a rack in the oven to 350ºF. Line cupcake pan with paper liners.
In a large bowl, sift together the flour, baking powder and salt.
In a medium bowl, whisk together the milk and egg whites.
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, sugar and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light. Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.
Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 Tablespoons), distribute the batter between 18 muffin wells, filling each well 2/3 full.
Bake for 18-24 minutes, or until a toothpick inserted into the centers comes out clean. Cool on a wire rack.
In a large mixing bowl, cream butter and seeds from vanilla bean until fluffy. With the mixer on low speed, slowly add in confectioners' sugar and continue beating until well blended.
Add in vanilla and 3 Tablespoons of heavy cream. Blend on low speed until moistened.
Add an additional 1-3 Tablespoons of heavy cream until you reach your desired consistency. Beat at high speed until frosting is smooth and fluffy. |
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