4 sticks of butter, room temperature (NOT microwaved)
6 cups of powdered sugar (sifted)
½ teaspoon salt
2 tablespoons of vanilla
4 to 8 tablespoons of milk
For the cupcakes:
Preheat oven to 350 degrees and prepare cupcake tins
In a medium bowl, lightly mix egg whites, ¼ cup of milk, and vanilla and set aside.
In a large mixing bowl, combine all dry ingredients and mix on low until combined, then add the butter and the remaining milk. Mix on low until the dry ingredients are incorporated. Then, increase speed to medium and continue mixing for 1.5 minutes to build the cake's structure.
Scrape down the sides and gradually add the egg mixture in three batches, beating for 20 seconds between additions and scraping down the sides with a spatula.
Fill cupcakes liners between ½ and ¾ full (do a test first to see which you like better) and bake for 12 to 15 minutes until tester inserted in the center comes out clean.
Cool cupcakes in the pan for 5 to 10 minutes then remove to a wire rack and cool for another hour before frosting
For the frosting:
Cream the butter on low for 2 minutes.
Gradually add sifted sugar slowly on low speed (to prevent sugar blowing all over) until it has all been incorporated
Increase to medium speed, add the vanilla and salt and mix for 3 minutes
Gradually add the milk, 1 tablespoon at a time until desired consistency is reached.
If you find the frosting is too thin, add more sugar until desired consistency is reached
If pure white buttercream is desired, use a 50/50 mixture of shortening and butter and use clear vanilla flavoring
Be careful not too overbake.
Recipe by Feeling Foodish at http://feelingfoodish.com/white-velvet-butter-cupcakes-with-vanilla-buttercream-frosting/