Vanilla Bean Cupcakes with French Silk Frosting

Vanilla Bean Cupcakes with French Silk Frosting

Cupcake Ingredients
2 1/4 cups cake flour 
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups whole milk, room temperature
4 large egg whites, room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
Seeds scraped from one vanilla bean
2 teaspoons pure vanilla extract

Directions: Set oven to 350°F- use center rack.  Line cupcake pan with paper liners.

In a large bowl, sift together the flour, baking powder and salt.
In a medium bowl, whisk together the milk, vanilla extract,  and egg whites.
In the bowl of a stand mixer use the paddle cream  the butter, sugar,  and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light. Add in ½ the dry ingredients, alternating with half the milk-egg mixture.  Repeat process one final time, beating until the batter fully incorporated and smooth. Mix for another 2 minutes to make sure batter is properly aerated- helps to give cupcakes height.

Using a large scoop (about 3 tablespoons), distribute batter in the lined cupcake pan… filling each well 2/3 full.

Bake for 18-22 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.

French Silk Frosting Ingredients

2 2/3 c. powdered sugar
2/3 c. butter, softened
2 oz. melted unsweetened chocolate (cool)…I like a more chocolate flavor, so I use 3 oz. 
3/4 tsp. vanilla
2 tbsp. milk

Directions: Using a whip attachment on a standing mixer, whip butter for one minute. Then add chocolate, vanilla extract, and 1/3 of the powder sugar.  Whip for 30 seconds, then add 1 tbsp. of milk, then 1/3 of powder sugar.  Again whip for 30 seconds then add the last tbsp. of milk and the final 1/3 cup of powder sugar.  Whip together  until smooth and fluffy- I whipped mine for 2 minutes.