2 large eggs, room temp
2 and 1/4 cups all purpose flour
2 and 1/2 tsp baking powder
3/4 cup butter, softened (if you use unsalted then add 1/2 tsp salt)
1 and 3/4 cup white sugar
3 tsp vanilla extract
1 cup whole milk, room temp
Preheat the oven to 350° and line muffin tin with cupcake liners. (makes two dozen) use a small bowl and hand mixer and beat the two egg whites (whites only) until soft peaks form. About 2-3 minutes. Set aside.
In another small bowl, mix flour and baking soda (add salt if u used unsalted butter) and set aside.
In a medium bowl beat the softened butter until creamy, then add the sugar, vanilla, two egg yolks and beat on medium until combined. Scrape the bowl with a rubber spatula if needed. Then add 1/3 of the flour mixture and mix well. (Don’t over mix or the cupcakes will get dense) then add some milk and another 1/3 of the flour. Keep adding both until all combined. Remember not to over mix. Just mix enough to where you can no longer see the flour. Batter will be a little think and creamy. Then fold in the egg whites with the rubber spatula.
Bake on 350° for 17-20 minutes until the cupcake springs up when touched and check with a tooth pick. (Do NOT wait for them to turn golden, then they are overdone) Let them cool for 5 minutes in the pan before removing to cool on the counter or on a wire rack.
1 cup butter, softened (if using unsalted butter then add 1/2 tsp salt)
3 and 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
2 tsp vanilla
2-3 tbs whole milk (you can use heavy cream if wanted)
Using a handheld mixer, cream the butter with the vanilla. Then add in the cocoa powder. Mix well. Then add some of the powdered sugar and a tbs of milk and mix. Continue adding the powdered sugar slowly while also adding the rest of the tbs of milk. I like my frosting a little soft and fluffy so I add 3 tbs. Some like it more firm so add 2 tbs. Mix all until consistency wanted, about 2 minutes.
Add sprinkles and enjoy! 🙂