These are great cupcakes, so light and fluffy. The vanilla really shines as the star of this treat!
2 cups sugar
4 whole eggs
2 ¾ cups cake flour
2 ¼ tsp baking powder
1 cup milk
1 tbsp Tahitian vanilla
1 vanilla bean worth of seeds
Mix the wet and dry ingredients separately and add the dry to the wet 1/3 at a time. Pour the mix into a large Ziploc bag and pipe it into cupcake trays. Bake for 18 -23 minutes or until a tooth pick inserted into the middle comes out clean.
Substitutions: You can substitute all-purpose flour for cake flour if you don’t have any. However, I strongly recommend the cake flour because of the textural difference in the cake. I am convinced that people prefer chocolate to vanilla cake mostly because of texture and cake flour will give a white cake a much nice texture.
You can also just use plain vanilla if you don’t have Tahitian and vanilla beans. If you don’t use the vanilla bean be sure to add 1 tbsp of vanilla. I also strongly recommend using higher end vanilla products. It is remarkable how much better food tastes if you use the right ingredients. I might cut a corner and use a cake mix but I would never cut a corner with vanilla now that I know what real vanilla tastes like.
4 egg whites
1 cup of sugar
In the bowl of your stand mixer whisk the egg whites and sugar together until they are frothy and no longer grainy in texture and then with the whisk attachment whip at high-speed until stiff peaks form. You can tell you have stiff peaks if you slide them to one side and they don’t move back.
Fill a piping bag with the fluff and with a 1 M tip pipe a swirl onto the top of each cupcake.