>Classic Vanilla Cupcakes with Sri Lanka Buttercream

I have been searching for just the right vanilla cake, and with the many different graduations and different church events I have gotten to experiment, and by far these are the best. The frosting that goes on top is a traditional easy Buttercream, and when my mum brought some cupcakes into work with this frosting, one of her coworkers said it reminded her of the frosting her mother use to make in Sri Lanka, so needless to say we call it Sri Lanka frosting now. It’s just very simple and delicious.
Vanilla Cupcakes:
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
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.

Sri Lanka Frosting
• 3 cups confectioners’ sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream
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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