Very Vanilla Cupcakes With Easy Cream Cheese Frosting

Another simple and delicious recipe from anna olsen, pastry chef, cookbook writer, tv host, and owner of olson foods + bakery. these make really beautiful, sweet, vanilla-y cupcakes.

Steps

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.

Ingredients

cake-and-pastry flour, all-purpose flour, baking powder, fine salt, 2% low-fat milk, vegetable oil, vanilla bean paste, extra large eggs, sugar, cream cheese, unsalted butter, icing sugar, milk