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Categories:
cake flour baking powder salt unsalted butter sugar vanilla bean egg whites eggs milk Caramel Frosting
Viewed: 7 - Published at: 3 years agoIngredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon fine salt
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 1 1/2 cups granulated sugar
- 1 vanilla bean, split lengthwise and scraped, seeds reserved (or 1 tablespoon vanilla extract)
- 2 large egg whites, at room temperature
- 2 large eggs, at room temperature
- 3/4 cup whole milk, at room temperature
- Salted Caramel Frosting (see recipe intro)
Method
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Line 2 (12-well) muffin pans with paper liners.
- Alternatively, coat the wells with butter; set aside.
- Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
- Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes.
- Add sugar and vanilla seeds (if youre using vanilla extract instead, youll add it later), and continue beating until the mixture is airy, about 3 minutes.
- Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add the egg whites one at a time, beating well after each addition.
- Then add the eggs one at a time, beating well after each addition.
- Add the milk (and vanilla extract, if youre using it in place of seeds) and mix until combined (the mixture will look curdled, but its not).
- Scrape down the sides of the bowl.
- Reduce the speed to low, add the reserved flour mixture, and mix until just combined, about 15 seconds.
- Fill the muffin wells about halfway and bake until the cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 18 minutes.
- Set the pans on a wire rack and let cool for 5 minutes.
- Remove the cupcakes from the pans and let cool completely before frosting.
