Adapted from Vanilla Cupcake recipe by Patty Loanzon of Heny Sison Culinary School thru Yummy Magazine online.
Makes about 16 to 18 pieces
3 cups cake flour (not self-rising)
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1¾ cups white sugar
4 eggs, room temperature
2 teaspoons vanilla extract
1 cup milk
1. Preheat oven to 375°F. Line a muffin pan with paper cups. Meanwhile, separate the yolks from white. Set aside.
2 Sift cake flour onto a big bowl. Add baking powder, and salt set aside.
3 Using a hand mixer in another bowl, whisk the butter and sugar until soft and fluffy.
4 Add egg yolks at at a time, carefully mixing at each addtion. At this time I used a wire whisk, you know the non-electric kind.
5 Still using the wire whisk, gently but alternately add the dry ingredients and milk. Start with the flour then milk. It should end with the dry ingredients.
6 In another bowl that is completely dry, beat egg whites until stiff and peaks form. Using a spatula gently add into the batter using the cut and fold method.
7 Scoop into muffin pan lined with paper cups, about 3/4 full and bake for 20 to 25 minutes or until center of each cupcake is springy when lightly touched. Or you may choose to insert a toothpick in the center, it should come out dry.
8 Once cooked take it out of the oven and cool completely before adding any frosting. You may also serve it plain.
Butter cream frosting
1/2 cup butter, unsalted (the texture should be like ice soft serve ice cream)
1 1/4 cups sifted confectioner’s sugar
2 tbsp milk
In a bowl, using an electric mixer in high speed, whisk butter until light in color and no longer lumpy, about less than a minute. Add sugar 1/3 cup at a time until it reaches your desired sweetness. Whisk in medium speed until the butter and sugar is well combined. The milk is added ( half tablespoon at atime) if you find the frosting to be too thick.
Notes: I only made 16 using a 2 oz papercup liner. The frosting was enough for a moderately thin layer. If you wish to make a high rise type of frosting then just double the indicated amount in the recipe.