Simply Perfect Vanilla Cupcakes

Baking A Moment

Prep time: 30 mins

Cook time: 20 mins

Total time: 50 mins

Serves: 2 dozen cupcakes

For the Cupcakes:
1½ cup cake flour
1½ cup all-purpose flour
1¾ cups granulated sugar
2½ teaspoons baking powder
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened, cut into small cubes
4 eggs
1 cup milk
2 teaspoons vanilla extract
1 teaspoon vanilla bean paste

For the Buttercream:
3 egg whites
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened but cool
1 teaspoon vanilla bean paste

Instructions:
Preheat the oven to 350 degrees F.
Place the flours, sugar, baking powder, and salt in a mixing bowl and stir to combine.
Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes).
Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.
Combine the milk and vanilla in a measuring cup. Beat half this mixture into the flour/butter/eggs.
Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.
Fill paper liners ⅔ full with batter, and bake for 20 minutes, or until a tester inserted in the center of the cupcake comes out clean.
Cool completely before topping with buttercream.

Make the Buttercream:
Place the egg whites and sugar in a mixing bowl. Set over a pot of simmering water, and whisk continuously, until the mixture is hot, opaque, and the sugar is completely dissolved (should not feel gritty between your fingers), about 5 minutes.
Whip the mixture on high speed, until stiff peaks form and it has completely cooled.
Add the butter, a tablespoon at a time, whipping well after each addition. If it begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.
Mix in the vanilla until well blended.