1 1/4 cups whole milk, room temperature
4 large egg whites, room temperature
1 stick (8 tbsp) salted butter, at room temperature
1 1/2 cups sugar
2 tsp pure vanilla extract
2. In a large bowl, sift together the flour, baking powder and salt.
3.In a medium bowl, whisk together the milk and egg whites.
4.In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and sugar at medium speed for 3 mins, 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.
5.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 cupcake wells, filling each well 2/3 full.
6.Bake 18-20 mins, or until the toothpick inserted into the cupcakes come out clean. Cool on wire rack.
2 tsp vanilla extract
4-6 tbsp milk
1. In a large mixing bowl cream butter. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.
2. Add in vanilla, and 3 tbsp of milk. Blend on low speed until moistened. 3. Add an additional 1 to 3 tbsp of milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy. I added in the food coloring at the last minute, but you don't have to color the icing.
You can also add seeds from vanilla beans to the frosting or cake mix to give it more of a vanilla flavoring. Recipe was adapted from My Baking Addiction