- 24
- 10 mins
- 27 mins
Ingredients
- For the cupcakes:
- 5 egg whites, room temperature
- 3/4 cup buttermilk
- 1 Tbsp Rodelle Vanilla Bean Paste
- 3/4 cup unsalted butter, softened
- 1 3/4 cup granulated sugar
- 2 1/2 cup cake flour
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- For the frosting:
- 1 1/2 cup unsalted butter, softened
- 4 cup powdered sugar
- 2 tsp Rodelle Vanilla Bean Paste
- 2-3 Tbsp milk
- 48 candy eyes
Preparation
Step 1
For the cake, whisk together the egg whites, vanilla bean paste and 1/4 cup milk in a small bowl. Set aside.
In a large mixing bowl, beat the butter and sugar for 2 minutes. Add in dry ingredients and mix until combined. Slowly add in egg mixture, beating until fully incorporated. Beat in the remaining 1/2 cup milk. Turn mixer on high and beat for 2 minutes.
Fill cupcake liners 2/3 full and bake in a 350 degree oven for 17-18 minutes, until set (will begin to lightly brown on edges). Remove and cool completely before frosting.
For the frosting, beat butter for 5 minutes until pale in color. Add sugar, vanilla bean paste and milk. Beat an additional 5 minutes until light and fluffy.
Pipe onto cupcakes by filling pastry bag and using tip 48, pipe "stripes" onto top of cupcakes. Add candy eyes. ENJOY!