Vanilla Cupcakes

1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
2. Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
3. Prepare egg whites
4. In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
5. Add the wet ingredients to the dry ingredients. Mix until combined.
6. Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
7. Bake for about 18 minutes or until centers are springy to the touch.

Lilac Buttercream Icing instructions.

1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter quickly until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. 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 the frosting is too sweet. I always add 1/8 teaspoon
2. Mix violet colours from Wilton brands. Add a little bit (1 drops) into small buttercream and mix util reach desired colours.