Don't forget about the oldies! There is a lot of vanilla taste in these sweet and soft cupcakes. For the best treat, put your favorite filling on top of them.
INGREDIENT
– 2 ¼ cups cake flour– 2 teaspoons baking powder– ½ teaspoon kosher salt– 1 ¼ cups whole milk room temperature– 1 tablespoon vanilla bean paste– 2 teaspoons pure vanilla extract– 12 tablespoons unsalted butter at room temperature– 1 ½ cups sugar– 4 large egg whites room temperature
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INSTRUCTION
Preheat the oven to 350°F with a center rack. Two normal cupcake pans need liners.Sift flour, baking powder, and salt into a large bowl.Milk, vanilla beans or paste, and extract in a measuring cup.
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Step 1
Beat butter and sugar in a stand mixer with the paddle attachment or by hand for 3 minutes at medium speed until light and fluffy. Slowly add 1/3 flour mix. Beat half the milk mixture and half the dry ingredients until combined.
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Step 2
Mix egg whites in a medium basin with a hand mixer on medium-high speed until stiff peaks form. Fill 24 muffin wells with batter, filling 2/3 full with a large scoop or ¼-cup measure.
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Step 3
Use a rubber spatula to softly stir ¼ of beaten egg whites into cupcake batter to prevent streaks. This lightens batter. Gently fold the remaining whipped egg whites half-way from middle to bottom with the spatula. Tip bowl 90 degrees to remove egg white streaks.
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Step 4
Bake until a toothpick inserted into the centers comes out clean, 18–24 minutes. Finish cooling on a wire rack before frosting and decorating.