Vanilla cupcakes x Base Kids

These little cupcakes will keep the magic of baking alive while gently adding a boost of Base Kids if you like!

Soft and fluffy - they will be devoured fast

Mini vanilla cupcakes  - Ingredients

• 1 and 3/4 cups plain flour (spoon and level)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (soften to room temp) 
• 1 cup (200g) sugar
• 3 large egg whites, at room temperature
• 1/2 cup Greek yoghurt room temperature
• 1 good squeeze of vanilla bean paste
• 1/2 cup whole milk at room temperature

Icing - vanilla buttercream

• 150g unsalted butter (soften to room temp)
• 300-400g icing mixture
• Optional: 4-8 scoops Base Kids

Instructions: cup cakes

1. Preheat the oven to 170°C (fan forced) Line a mini cupcake tray with cupcake liners (this makes around 3 trays mini cupcakes)
2. In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and creamy, about 3 minutes. Scrape down the sides of the bowl as needed. Add the egg whites, vanilla extract, and vanilla bean seeds (if using) and beat on high speed until smooth and well combined, about 2 minutes. Add the sour cream and beat on medium-high speed until combined, about 1 minute. With the mixer running on low speed, add the dry ingredients, and then slowly pour in the milk and beat just until combined. Do not over-mix. You may need to whisk it by hand a few times to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides.
4. Bake for 11-12 minutes, or until they slightly bounce back. Cool the cupcakes in the pan set on a cooling rack for 20 minutes, then remove them from the pan and return to the rack to cool completely before frosting.
5. Frost cooled cupcakes with vanilla buttercream
6. Store covered in the refrigerator for up to 3 days.

Instructions: Buttercream

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add in icing sugar and mix well until desired consistency (holds shape when moved). Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if icing is too sweet.

Recipe credit: BakedPaeds and Sallysbakingaddiction