These cupcakes have worked their way into my heart and...hopefully, exercise permitting, not my waistline. But they are loaded with butter and all good things, which I hear is great for your hair (yes...good for you...just ignore that voice in your head). Here is my recipe which I absolutely love and hope you will too if you ever need a sweet treat delicacy. BTW: The chocolate on top is made from Ghiradellis white and dark bittersweet chocolate, then molded with candy molds.

Ingredients for the cupcakes 3 c cake flour 2 c vanilla sugar 4 1/2 tsp baking powder 1/2 tsp salt 1 whole vanilla bean, split in half lengthwise 2 sticks plus 2 T unsalted butter, room temperature 1 1/3 c milk* 5 egg whites 1 T vanilla extract.

Instructions for the cupcakes

1. Adjust racks to upper and lower-middle postion and preheat oven to 350 F. Line 2 muffin tins with cupcake wrappers.

2. Place flour, sugar, baking powder, and salt in a large mixing bowl. Blend well on low speed. With the tip of a knife, scrape the vanilla seeds out of the bean and add to the flour mixture. Add the butter and 1 cup of the milk, mix on low to blend. Raise the speed to medium and beat for 2 minutes (batter will be light and fluffy).

3. In a mixing bowl, whisk together the egg whites, remaining milk, and vanilla extract. Add to batter in 3 additions, scraping down the bowl as necessary. Stop when the egg mixture is just incorporated into the batter.

4. Using an ice cream scoop or a liquid measuring cup, fill each muffin tin 3/4 of the way with the batter. Bake for 10 minutes, then switch the pans around on the racks. Bake for another 10-15 minutes, or until tops spring back lightly when touched. Cool in the pans for 15 minutes, then remove to wire cooling racks.

Buttercream Frosting:

Ingredients

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.