Vanilla Cupcakes and Vanilla Buttercream Frosting

For Vanilla Cupcakes: Yields 4 cupcakes

2 egg whites
4 tbsp. sugar, run in the mixer if it's crystal sized
4 tbsp. butter, melted and cooled
2 tsp. vanilla extract
2 tbsp. Milk
1/2 cup cake flour (u may substitute AP flour)

1/2 tsp. of baking powder, heaped
2 pinches of salt

Remove 1 tbsp. of All purpose flour from the 1/2 cup of flour add 1 tbsp. of corn starch instead and sieve at least 2 times.


  • Preheat oven to 350 deg F /180 deg C. Line the cupcake pan with cupcake liners. Mix the salt, baking powder to the cake flour and pass thro' the sieve again.
  • Whisk the egg whites along with sugar and stir in the vanilla extract and melted butter. 
  • Add in the flour mixture a little at a time and fold them gently.
  • Add the milk and fold them gently until it is thoroughly mixed and the batter is smooth.
  • Pour the batter in each of the  cupcake liner and bake for 12 to 15 minutes or until a skewer comes clean.
  • Rest the cupcakes on the counter until it comes down to room temperature.
  • Pipe the vanilla buttercream frosting(recipe given below) and njoy!!!

For Vanilla Buttercream Frosting: for 4 cupcakes

1/4 cup Butter @ room temperature
1 cup Icing sugar
1/2 tsp. Vanilla extract
2 - 3 tsp. Milk

  • Beat the butter in high speed until it turns light coloured and fluffy. Add the icing sugar in batches, 1/4 cup at a time. Make sure the icing sugar incorporates with the butter very well before adding on the next batch of sugar.
  • Add in the vanilla extract and milk (add 2 tsp of milk and check for the consistency, add more if it's thick). Beat on low speed until everything gets incorporated.