White Cupcakes with butter frosting

Ingredients :

Sifted cake flour - 1 and 3/4 cup or 175 gms,
( to make 1 cup cake flour  , mix  3/4 cup or  84 gms all purpose flour + 2 tbsp cornstarch . For this recipe double the amount of flour and cornstarch and measure out the flour and keep the extra flour in a container  for next use ).
Egg - 2 ( separated ).
Baking pwd - 2 tsp,
Butter - 1/2 cup or 3/4 cup ( room temperature ),
Granulated sugar - 1 cup or 200 gms ( powdered and divided - keep 1/4 cup or 50 gms aside to be beaten with egg white.
Vanilla essence - 1tsp ,
Milk - 1/2 cup or 120 ml ,
lemon or cream of tartar - 2 drops.

Butter frosting :
Icing sugar - 2 cups or 230 gms ( sifted ),
Butter - 1/2 cup or 113 gms ( room temperature ),
Vanilla essence - 1tsp ,
Milk or cream - 2tbsp.

Method :
Pre heat oven to 350 F or 177 .
In a mixing bowl  sieve flour and baking pwd together and set aside .

In a bowl beat butter until soft .

Add sugar and beat until light and fluffy ( 2 to 3 minutes ).
Scrape down the sides of the bowl.

Add egg yolk one at a time beating well after each addition.

Add vanilla essence .

Then with the mixer on low speed  alternately add the flour mixture and milk in three additions ,beginning and ending with the flour .

In a clean bowl beat the egg white until foam and then add cream of tartar or 2 drops of  lemon juice and continue the beater till soft peaks form .

Gradually add the 50 gms powdered sugar .
And continue beating in high speed till soft peaks form .

With a rubber spatulla gently fold in the a small amount  of egg white to the flour mixture to lighten it .

Then fold in the remaining whites until well combined .

Do not over mix .

Evenly fill the cupcakes with the batter and bake for 18 to 20 minutes .

Or nicely browned and insert a tooth pick in the cupcakes and it comes out clean.

Remove from oven and place on a wire rack to cool completely .

Frosting :

Sieve the icing sugar in a bowl.
Beat the butter till light and  smooth then add vanilla essence .

With the mixer on low speed beat the sugar  and scrape down the sides .

Add milk and then on high speed beat till light and creamy for 5 minutes.

Fill the butter cream in the piping bag and with a plain tip. Decorate the top according to your liking.If you have sprinklers ,sprinkle a few .

I liked  it plain with a swirl .

Best eaten the day it is made .
Makes 16 cupcakes.