Double Vanilla Cupcakes

Cupcakes:

1 1/3 c all purpose flour

1/4 tsp kosher salt

1 1/4 tsp baking powder

1 stick butter, soft

1 cup sugar

2 eggs, separated

1/2 c whole milk

1/4 c sour cream

1 T white vanilla extract

1 vanilla bean

Frosting:

1 stick butter, soft

2 c powdered sugar

1 vanilla bean

1 tsp white vanilla extract

1 T milk

For the cake, preheat the oven to 350. Place the milk in a small saucepan. Cut the vanilla bean in half and scrape out the seed and add to the milk. Also add the scraped vanilla bean. Heat milk on stove, but don't scald. Let bean and seeds steep and cool.

Beat the butter for 1 minute. Add sugar and beat for another 3 minutes until fluffy. Add the egg yolks and beat another minute. Scrape down bowl.

Meanwhile, sift flour, baking powder and salt. Remove vanilla bean from saucepan. Add sour cream and vanilla extract and stir to combine. Add half the flour mixture, then the milk mixture and end with the remaining flour mixture. Don't over mix. In a separate bowl, whisk the egg white to stiff peaks. Fold into the batter just until combined.

Fill muffin cups to 3/4 full. Bake 20-25 minutes or until they are just starting to turn golden. Let cool on a baking rack. I usually get between 16 and 18 cupcakes.

For the frosting, whip together the butter, powdered sugar, scraped vanilla bean seeds and vanilla. Add milk if needed. Whip for 5 minutes. Spread onto cooled cupcakes.