The perfect Vanilla Cupcake with the Perfect Frosting.
Ingredients
1¾ cups Flour
2 tsp Baking powder
⅔ cup Whole milk
1 tsp Vanilla
4 egg whites, room temperature
6 tbsp Butter, softened
½ cup Granulated sugar
¼ cup Sour cream
For the Frosting:
1 cup Butter, softened
2 cups Powdered Sugar
6 ounces White Chocolate(melting chocolate works great)
3-5 Tbsp Whipping Cream or Coconut Milk
Instructions
Preheat the oven to 325°F (160°C). Place 12 paper liners in wells of a muffin tin. Whisk flour and baking powder together in a small bowl.
Combine milk and vanilla in another small bowl.
In a medium bowl, beat egg whites on high speed of electric mixer until stiff peaks form.
In another bowl, beat the butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth.
On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth.
Whisk in one-third of the egg whites to lighten the batter. Fold in remaining egg whites using a rubber spatula. Using a large scoop, divide batter evenly among liners.
Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a wire rack to cool.
When cupcakes have cooled, pipe white chocolate buttercream on top of each one.
For the Frosting:
In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).
Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2013/10/03/vanilla-cupcakes-with-white-chocolate-buttercream/