Vanilla Cupcakes with Vanilla Whipped Cream Frosting

Ingredients:
2-1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 large egg whites
1 whole egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups sugar
1/2 cup unsalted butter, at room temperature
1/2 cup whipping cream

3 cups whipping cream
6 tablespoons sugar
1 teaspoon vanilla extract


Preheat the oven to 350 degrees. Line 2 muffin pans with cupcake liners.

Sift the flour, baking powder and salt into a medium-sized bowl. 

Whisk together the milk, eggs, vanilla extract and almond extract in a medium bowl or large glass measuring cup.

In an electric mixer fitted with paddle attachment, cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.

With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture, beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.

Beat whipping cream until soft peaks form Fold whipped cream into cake batter.

Divide batter evenly among your cupcake liners--about 2/3 full--and bake until a toothpick comes out with a few crumbs only, about 16 minutes.

Carefully remove the cupcakes from the pan and let cool on wire racks. Repeat with second tray.

For the Frosting:

Pour the cream into the bowl and whisk on medium-high until the cream begins to thicken. Gradually add the sugar, one tablespoon at a time, and continue whisking until soft peaks form. Add the vanilla extract and whisk until the frosting becomes stiff, but be careful to not over-beat.

Add a drop of turquoise gel colour, if desired and gently mix in with a spatula.

Best used right away.