makes 30 mini cupcakes
1 1/4 cups unbleached all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 egg
1 egg white
2 teaspoons vanilla extract
seeds scraped from 1/2 vanilla bean
1/2 cup organic skim milk
1. Preheat the oven to 350 degrees. Line a mini cupcake tin with cupcake liners. Set aside.
2. In a medium bowl, use a whisk to sift together the flour, baking powder, and salt. Set aside.
3. Using an electric mixer with the paddle attachment, cream together the butter and sugar on high speed until light and fluffy, 3-5 minutes.
4. Add in the egg and egg white one at a time, beating between additions to incorporate.
5. Beat in the vanilla extract and vanilla bean seeds.
6. Add about half the flour mixture and stir on low speed until incorporated. Stir in the milk. Then add in the rest of the flour mixture and stir until just incorporated.
7. Give the batter a quick stir with a spatula, then divide evenly among the cupcake liners.
8. Bake for 20-25 minutes, or until the cupcakes are golden brown and a toothpick entered into the center of a cupcake comes out clean.
9. Let the cupcakes cool for 10 minutes in the tin. Then remove the cupcakes from the tin and allow to cool completely on a wire rack before icing.