Vanilla Bean Cupcakes

• FOR THE CUPCAKES:
• 5 whole Egg Whites, Room Temperature
• 2 Tablespoons Vanilla Bean Paste
• 3/4 cups Whole Milk, Divided
• 3/4 cups Butter, Softened
• 1-3/4 cup Granulated Sugar
• 2-1/2 cups Cake Flour
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Kosher Salt
• FOR THE FROSTING:
• 1-1/2 cup Unsalted Butter, Softened
• 4 cups Powdered Sugar
• 1 Tablespoon Vanilla Bean Paste
• 2 Tablespoons Whole Milk

1. Preheat oven to 350 F. Put paper liners into two 12-count muffin tins. Set the tins aside.
2. For the cupcakes, whisk together the egg whites, vanilla paste and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
3. In mixing bowl, beat butter and sugar for 2 minutes on medium. Add in the flour, baking powder and salt and mix until combined. Slowly in a steady stream add in the egg white mixture and mix until combined. Beat in remaining milk.
4. Fill cupcake liners half full with batter and bake in a 350 F oven for about 15 minutes. Remove them from the oven and cool in pan for 5 minutes then transfer to a wire rack. Cool completely before frosting.
5. For the frosting, beat butter for 5 minutes in a mixing bowl until it becomes pale in color. Add sugar, vanilla and milk and beat for an additional 5 minutes until light and fluffy. Add more milk if necessary to get desired consistency.
6. Fill a pastry bag with frosting and pipe onto cooled cupcakes. I used Wilton Tip 32 and sprinkled the cupcakes immediately with white sparkling sugar. ENJOY!
7. ** Cupcake recipe adapted from Sweetapolita.

egg whites, vanilla bean paste, milk, butter, sugar, flour, baking powder, kosher salt, frosting, butter, powdered sugar, vanilla bean paste, milk

Taken from tastykitchen.com/recipes/desserts/vanilla-bean-cupcakes/ (may not work)