Substances:
- 1 one/two teaspoons baking powder
- two 1/4 cups cake flour (spooned & leveled)
- four large egg whites, at room temperature
- 1 cup heavy cream
- five 1/four cups powdered sugar, sifted
- of salt
- one teaspoon sugar
- three sticks unsalted butter, softened
- one vanilla bean, seeds scraped out
- one teaspoon vanilla bean, or vanilla extract
- two teaspoons vanilla extract
- 2 cups milk
Guidelines:
- For cupcakea: Preheat oven to 350 degrees F. Line two cupcake pans with liners.
- In a large bowl, sift flour, baking powder and salt. Place aside.
- In a medium bowl, whisk milk and egg whites. set apart.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean seeds at medium-high till light and fluffy, about three to four minutes. Mix in vanilla and combine well. Reduce mixer pace to very low and include the dry ingredients in three batches, alternating with the damp substances in two batches and mixing just until integrated.
- Scrape down the bowl, then increase mixer velocity to medium for 2 minutes.
- Fill the cupcake liners about 2/3. Bake for 16-18 minutes, or right until a toothpick inserted in center comes out clean. Leave in pan for 5 minutes then transfer to a wire rack to cool.
- Frost with vanilla bean buttercream (recipe beneath) and decorate as preferred.
- For Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and vanilla beans on medium-high until fluffy, about four-5 minutes.
- Lower mixer velocity to minimal and step by step incorporate the powdered sugar.
- Include in vanilla and 3 tablespoons of cream or milk, blending until moistened. Increase mixer speed to medium-high mix frosting for 2-three minutes until fluffy.
- If the frosting is too thick, add more milk 1 teaspoon at a time until ideal consistency is achieved. If the frosting is too thin, mix in powdered sugar 1/4 cup at a time till it thickens.
- Frost cupcakes as you prefer.