PERFECT MOIST AND FLUFFY VANILLA CUPCAKES

Yield: 12-14 cupcakes

1 2/3 cups (217g) all purpose flour

1 cup (200g) sugar

1/4 tsp baking soda

1 tsp baking powder

3/4 cup salted butter (170g), room temperature ( I use Challenge Butter)

3 egg whites

3 tsp vanilla extract

1/2 cup (120ml) sour cream

1/2 cup (120ml) milk

1/2 cup (115g) salted butter

1/2 cup (95g) shortening

4 cups (480g) powdered sugar

2-3 tbsp (30-45ml) water or cream

1 tsp vanilla extract

1. Preheat oven to 350 degrees.

2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.

3. Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed just until smooth. Do not over mix.

4. Fill cupcake liners a little more than half way.

5. Bake 18-20 minutes.

6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.

1. Combine butter and shortening and mix until smooth.

2. Add 2 cups of powdered sugar and mix until smooth.

3. Add vanilla extract and 1-2 tbsp of water or cream and mix until smooth.

4. Add remaining powdered sugar and mix until smooth.

5. Add a little more water or cream until desired consistency is reached.

6. Top cupcakes with icing.

Note: You may notice little bits of butter in the batter, but that’s ok. They will melt into the cupcake as they bake.

Read more at http://www.lifeloveandsugar.com/2014/04/29/perfect-moist-fluffy-vanilla-cupcakes/#iY3p18cElg9o065L.99