Directions

Cupcakes

1Glass Measurer: Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

2Mixer: Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed.

3Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes.

5Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

6Divide and scoop batter evenly into cupcake liners.

7Bake at 350F. Bake until thin skewer or toothpick inserted in the center comes out clean, 10-12 minutes. Let cool completely before frosting.

Easy American Buttercream Frosting

1Cream the butter in a standing mixer. Aerate room temperature butter for about 1 minute on medium speed.

2Add the sugar, about 1 cup at a time, until it is fully incorporated. Then add the next cup and incorporate again. Repeat until you have added all the sugar. (Be sure to scrape down in between mixing). Last, add the vanilla and salt. Beat at low speed for 15 seconds until incorporated. Finally, whip (on medium to high speed) for about 4-5 minutes until light and fluffy.