• Preheat oven to 350 Deg F. Line cupcake tins with paper liners.

To make the cupcakes:

• Mix the sugar and vanilla paste together in a small bowl and set aside
• In another bowl sift together the flour, baking powder, vanilla powder and salt
• In a bowl of a stand mixer cream together the butter and sugar mixture until light and fluffy
• Add in the eggs one at a time until well incorporated. Add in the sour cream ( or Greek Yogurt) and Tahitian vanilla extract and mix again another 30 seconds. Finally add in the flour and milk, alternating adding in each in two additions and mix on low for 30 seconds. Raise speed to medium and mix for one minute. Scoop batter into the prepared pans and bake for 15-17 minutes or until the top bounces back when lightly pressed. Let cool in pans for 5 minutes then remove to wire cooling rack to cool completely before frosting.

To Make the Buttercream:

• Mix together the egg whites, sugar and salt in a stand mixer bowl and set over a pan of simmering water on the stove. Whisk for 4 minutes until hot ( about 160 deg) and slippery to the touch. Remove from pan and place bowl on stand mixer. Using the whisk attachment ,whisk the mixture for 7 minutes or until the bowl is cool to touch. Add in the butter 1 tablespoon at a time and whisk until it is well incorporated. Add in the vanilla extract and whisk again. Pipe or spread frosting onto cooled cupcakes. Serve at room temperature same day.