VANILLA CUPCAKES CREAM CHEESE FROSTING RECIPES

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 cupcakes as desired.

Steps:

• Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 2 at a time, beating until blended after each addition. Add vanilla; beat until blended.
• Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. (Batter will be thick.)
• Place 22 baking cups in 2 (12-cup) muffin pans; spoon 1/4 cup batter into each cup.
• Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Remove from pans to wire racks, and cool completely (about 45 minutes). Pipe or spread Cream Cheese Frosting onto cupcakes.