Classic vanilla cupcakes with sri lanka buttercream

Ingredients

• 3 C A P flour
• 2 ½ tsps Baking powder
• ¼ tsp salt
• 8 oz butter, room temp
• 1 ¾ C sugar
• 5 egg yolks at room temp
• 2 tsps Vanilla extract
• 1 ½ C milk, room temp
• 5 egg whites
• ¼ tsp cream of tartar
• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

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Preparation

• Preheat the oven to 350 degrees.
• Line 2 dozen cupcake pans with cupcake liners. Sift the flour, baking powder, salt together and set aside.
• Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time until well incorporated, then add the vanilla.
• Gently add the flour mixture to the butter mixture in thirds, alternating with the milk, beginning and ending with the dry ingredients.
  
• Mix the batter gently until smooth. Whip the eggs white with the cream of tartar until they hold soft peaks. Fold the whites into the batter. Fold gently and thoroughly.
• Fill cupcake liners ¾ of the way full and bake for 20-25 minutes or until cake tester comes out clean. Cool completely and then frost.
• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

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