Cupcake 20- Double Vanilla with Vanilla Bean Butter Cream

Vanilla Bean paste seems to be the buzz lately and I had to try it. It added a nice intensity to the cupcakes, not sure if the vanilla bean was necessary. Good texture, although my oven is still being wonky. I'm hesitant to judge. My camera was being equally wonky, its been a tough week for technology. No picture.

Double Vanilla Cupcakes

1/2 C butter, room temperature
1 1/4 C sugar
2 1/4 C cake flour
3 t. baking powder
1/2 t salt
1 C whole milk
1 t vanilla bean paste
1 vanilla bean, split and seeds scraped
4 egg whites, beaten to stiff peaks

Preheat oven to 325. Line two 12 cupcake pans with paper liners.
In medium bowl combine flour, baking powder and salt. Combine milk and vanilla bean paste, stir well. In bowl of standing mixer cream butter and sugar until light and fluffy. Add milk alternating with flour mixture. Gently fold beaten egg whites into batter. Fill cupcake wells 3/4 full. Bake 18-20 minutes, when top is just solidified. Do not over bake.

Vanilla Bean Butter Cream Frosting

1 C unsalted butter, room temperature
1 t vanilla bean paste
1/2 vanilla bean, seeds scraped
3 C powdered sugar
1/4 C cream
In bowl of standing mixer, cream butter until light and creamy, add vanillas, mix well. Add powdered sugar in 1 C increments, mixing well between each installment. Add cream, mix for 5-7 minutes, scrapping down sides.