Vanilla Bean Cupcakes with Matcha Green Tea Buttercream

Makes 2 dozen

• 1 cup (2 sticks) unsalted butter
• 2 cups sugar (*tip: try reducing this to 1 1/2 cup, it was a bit sweet)
• 2 teaspoons vanilla bean paste or 1 vanilla bean, scraped
• 5 large eggs, separated
• 1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour
• 1 cup plus scant 1/3 cup cake flour (not self-rising)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sour cream

1. Preheat oven to 350 degrees F. Line 2 standard muffin tins with cupcake liners; set aside.
2. In the bowl of an electric mixere fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.
3. Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.
4. In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
5. Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 18-22 minutes. Let cupcakes cool completely before frosting.

Green Tea Swiss Meringue Buttercream

Follow recipe for Swiss Merginue Buttercream, at the end when you add the vanilla, add 1 tablespoon of matcha green tea powder.