Ingredients:

  • 190g cake flour
  • 200g granulated sugar
  • 6g baking powder
  • 113g unsalted butter, room temperature and cubed
  • 3 large egg whites, room temperature
  • 60g sour cream
  • 120ml whole milk
  • 1 tbsp vanilla bean paste
  • 225g unsalted butter, softened
  • 450g powdered sugar, sifted
  • 30ml heavy cream
  • 15g strawberry powder or 2 drops pink gel food color
  • 1 pinch fine sea salt

Instructions:

  1. Preheat your oven to 180°C and line a standard 12-cup muffin tin with paper liners.
  2. In a stand mixer fitted with a paddle attachment, combine the cake flour, granulated sugar, baking powder, and a pinch of salt. Add the 113g of cubed butter and mix on low speed until the mixture resembles fine wet sand, ensuring all flour is coated in fat.
  3. In a separate medium bowl, whisk together the egg whites, sour cream, whole milk, and vanilla bean paste until well combined.
  4. With the mixer on low speed, slowly pour approximately half of the liquid mixture into the flour and butter mixture. Increase speed to medium and beat for 60 seconds to develop the cupcake's structure.
  5. Add the remaining liquid mixture and mix on low until just combined and the batter is smooth. Do not overmix.
  6. Divide the batter evenly among the 12 liners and bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
  7. Prepare the frosting by beating 225g of softened butter with powdered sugar, heavy cream, strawberry powder (or gel color), and a pinch of salt until light and silky. Pipe onto cooled cupcakes using a 1M star tip.