For the Cupcakes:
½ cup (115 g) unsalted butter
1 1/3 cup (300 g) regular sugar
1 vanilla bean, split in half lengthways and seeds scraped out
2 large eggs
2 ½ teaspoons vanilla extract
2¼ cups (280 g) all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
1¼ cup (300 ml) whole milk
Preheat the oven to 350 ºF (180 ºC).
For the Angel Feather Icing:
2 egg whites
¾ cup (170 g) regular sugar
2 tablespoons water
3 tablespoons liquid glucose
½ teaspoon lemon juice
1 teaspoon vanilla extract, or seeds from ½ vanilla bean
Few drops food coloring (optional)
How to make the cupcakes:
How to make the icing:
How I frost the cupcakes: