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Snow White Cupcaks

All-white decorations on snowy mounds of frosting give these vanilla cupcakes an angelic look, but if you like, use bold, colorful sprinkles instead. Buermilk in the baer makes them super moist and tender.

Preheat the oven to 375°F. Line 18 cups of two standard muffin pans with paper or foil liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well aer each addition. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the vanilla and beat until combined. Turn off the mixer. Add about half of the flour mixture and mix on low speed just until blended. Pour in the buermilk and mix on low speed until combined. Add the remaining flour mixture and mix just until blended. Turn off the mixer, scrape down the bowl, and give the baer a final stir with the spatula. The baer will be thick.

Divide the baer evenly among the prepared muffin cups. Bake until the tops are light golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes. Remove the pans from the oven and set them on a wire rack. Let cool for 10 minutes, then carefully transfer the cupcakes directly to the rack. Let cool completely, about 1 hour.

Using a small icing spatula or a buer knife, or a pastry bag fied with a large plain tip (see page 15), top the cupcakes with the frosting, then decorate them with edible beads and/or sparkling sugar.

 cups all-purpose flour teaspoons baking powder½ teaspoon baking soda½ teaspoon salt

½ cup plus  tablespoons (¼ sticks) unsalted buer, at room temperature

 cup sugar

 large eggs

 teaspoons vanilla extract⅓ cups buermilk

Fluffy Vanilla Frosting (page 0)

Edible white pearl beads and/or white sanding sugar, for decorating

MAKES 18 CUPCAKES

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