Very Vanilla Cupcakes With Easy Cream Cheese Frosting

Recipe by blucoat
READY IN: 38mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Very Vanilla Cupcakes:. Preheat oven to 350 °F and line mini muffin tins with paper liners.
  • Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside.
  • Whip egg whites with 6 tbsp of sugar until they hold a soft peak when beaters are lifted. In a separate bowl, whip egg yolks with remaining 6 tbsp of sugar until doubled in volume and a pale, butter colour. Fold whipped whites into yolk mixture. Fold flour into whipped eggs in two additions. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate.
  • Pipe or spoon batter into prepared muffin cups, 3/4-full. Bake for 13 to 15 minutes, until cupcake springs back when touched. Let cool.
  • Easy Icing:. Beat cream cheese and butter until fluffy and smooth. On low speed, add icing sugar, 1 cup at a time, until blended. Beat in vanilla bean paste and add milk, 1 tbsp at a time until desired consistency is achieved. Ice cupcakes as desired.
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