For the Cupcakes

1. Preheat the oven to 350 degrees F.
2. Fill a small saucepan with water and bring to a simmer.  Place the white chocolate (baker's bar or white chocolate bar preferred, but white chocolate chips can be used in a pinch!) in a heat resistant bowl.  Set the bowl over the simmering water and stir frequently until the chocolate melts.  Set aside.
3. In large measuring cup briefly whisk together the egg whites, 1/4 cup of milk and vanilla extract.  Set aside.
4. In a large bowl combine all of the dry ingredients with a hand mixer on a low speed.  Slowly pour in the milk and butter and mix on a medium speed  until dough forms, about 2 minutes.   Scrape down the bowl, then slowly pour in the egg/milk/vanilla mixture in two additions, scraping the bowl as necessary.   Mix on medium for 30 seconds and stir in the melted white chocolate and the food coloring.  Mix for another minute until the batter is completely smooth.
5. Scoop the batter into two cupcake tins lined with cupcake wrapper, filling each well 2/3rds of the way full. Bake for 15-20 minutes or until a toothpick comes out clean.

For the Frosting

1. In a medium bowl, cream the butter and cream cheese together until smooth, then add 1/2 the powdered sugar, vanilla extract, milk and salt.   Blend until creamy and then mix in the remaining powdered sugar until you reach a nice consistency.  Turn the hand mixer on high and whip for 30 more seconds.
2. Decorate the cupcakes and enjoy!