Sift all purpose flour and baking powder twice.

Whisk eggs very light and frothy.

Add the beaten egg to the cream mixture little by little and continue creaming.

Fold in flour. If the cake batter is thick,add milk until the mixture comes to a dropping consistency.

Fill in the paper cups and bake in the preheated oven at 400 degree Fahrenheit for 10 to 15 minutes. Cupcakes are ready.Let it cool before frosting.

Method for making Italian Buttercream Frosting....Beat egg whites,cream of tartar, salt and half the sugar little by little until soft peaks form.

In a heavy bottomed pan add remaining sugar and water and place on a medium low heat. Stir until it dissolve well.

The sugar syrup has to be 230 degree Fahrenheit (I used digital sugar thermometer). Switch off the flame and slowly pour into the egg white mixture. Whisk the mixture until it's cool.

Add room temperature butter one teaspoon at a time, vanilla extract, little pink gel and whisk again.Beat until butter is combined and mixture reached silky consistency. Italian Buttercream Frosting is ready to frost cooled cupcakes.

Fill the buttercream in a piping bag and frost cooled Vanilla sponge cupcake.