1 cup all-purpose flour, sifted
2 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 3/4 cups granulated sugar
4 eggs, separated
2 teaspoons vanilla
1 cup fresh milk
Pre-heat oven to 375 degrees Fahrenheit.
Line muffin pans with paper cups.
Combine the 2 flours, baking powder and salt. Set aside.
With a wire whisk attachment of mixer, beat butter and sugar until fluffy. Add egg yolks one at a time, pour in the vanilla. At low speed, alternately add the flour mixture with the milk (beginning and ending withe the flour mixture).
In another bowl, beat egg whites until stiff and shiny. Gently fold into the batter. Scoop into muffin pans and bake for 20 to 30 minutes or until center of cupcake springs back when touched. Makes 30 cupcakes.
Frost with buttercream icing.
1/2 cup Crisco shortening
1/2 cup butter
1 teaspoon vanilla
4 cups powdered sugar, sifted
2 tablespoon milk
Cream butter and shortening with electric mixer. Gradually add n the powdered sugar, a cup at a time, occasionally scraping sides of bowl. Pour in the milk and vanilla, beat until light and fluffy.
Pipe icing on top of each cupcake with a rosette tip. (You can add the choice of your food coloring to the icing.)