Vanilla Cupcakes

Vanilla Cupcakes

1 cup whole milk (or 3/4 skim plus 1/4 cream)

4 large egg whites

3 tsp pure vanilla extract

3 cups sifted cake flour

1 1/2 cups granulated sugar

4 tsp baking powder

1 1/2 sticks butter, cut into pieces, room temperature

3/4 cup heavy cream

Preheat the oven to 350 F and line pan with cupcake wrappers.

In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. Set aside. In the bowl of a standing mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt. Slowly add the butter and the remaining 3/4 cup of milk until blended, then beat at medium speed until smooth, about 1 minute. Add the egg white mixture in 3 additions, beating the batter on medium speed for 20 seconds after each addition.

In another bowl, using either a hand-held mixer or the stand mixer, beat the cream until soft peaks form. Stir 1/3 of the whipped cream into the batter, then fold in the rest with a spatula. Using an ice cream scoop (best tip ever for uniform cupcakes) fill the cupcake liners. Bake for 19-24 minutes, or until they spring back when lightly touched. Let cupcakes cool on a wire rack completely. Makes about 36 cupcakes.