120 milliliters (1/2 cup) milk, at room temperature separated (skim, low fat or whole will work)
60g (~2 large) egg whites, at room temperature
20g (~1 large) egg yolk, at room temperature
15 milliliters (1 tablespoon) pure vanilla extract
175g (~1½ cups) cake flour, sifted
150g (~3/4 cups) granulated sugar
10g (2 teaspoons) baking powder
3g (1/2 teaspoon) salt
43g (3 tablespoons) unsalted butter, softened at room temperature
43g (3 tablespoons) vegetable shortening
Instructions
Pre-heat oven to 350 degrees; grease and flour two regular sized cupcake tins OR fill them with cupcake liners; set aside
In a medium bowl whisk together the egg whites, egg yolk, 2 tablespoons of milk and vanilla; set aside
In the large bowl of an electric mixer with the paddle attachment, combine the sifted flour, sugar, vanilla bean, baking powder and salt together on low speed for just 30 seconds
Add the butter and shortening; mix on low speed for 30 seconds; add remaining milk and mix again on low speed until just moistened, about 30 seconds
Increase mixer to medium speed and beat for 1½ minutes
Scrape the sides of the bowl add the egg/milk mixture in 2 separate batches; beat on medium speed for 20 seconds after each addition; do not overmix
Pour batter evenly into cupcake tins (about ⅔ the way full for each cupcake); I like to use a large cookie dough scoop or small ladle
Bake for 16-18 minutes or until a toothpick comes out clean; set aside to cool before filling and frosting