Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 1 cup granulated sugar (200g)
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened (113g)
  • 1 large egg
  • 1 large egg white
  • 0.5 cup whole milk (120ml)
  • 2 tsp pure vanilla extract
  • 0.5 cup vanilla frosting tinted with gel food coloring
  • 1 cup unsalted butter, slightly chilled (225g)
  • 3.5 cups powdered sugar (440g)
  • 2 tbsp heavy cream
  • 1 tsp clear vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a mixer, combine flour, sugar, baking powder, and salt. Add softened butter one tablespoon at a time on low speed until the mixture resembles coarse sand (Reverse Creaming Method).
  3. In a separate bowl, whisk together the egg, egg white, milk, and vanilla extract.
  4. Slowly pour the liquid mixture into the dry ingredients while mixing. Increase speed to medium and beat for 90 seconds to aerate and build structure.
  5. Divide batter into the liners and bake for 18–20 minutes until the tops spring back. Let cool completely.
  6. Using a small paring knife or 1-inch cutter, remove the center of each cupcake 2/3 of the way down. Save the 'plugs'.
  7. Fill the cavity with the tinted frosting (Option B), then place the cake 'plug' back on top to seal.
  8. Whip the chilled butter and powdered sugar with heavy cream and clear vanilla until stiff peaks form. Pipe onto cupcakes using a large star tip to fully conceal the center.