Hello,
I made these lovely cupcakes for my friend's birthday. They taste light and airy, and delicately moist without being crumbly (good for filling). They are simple, and if you bake regularly, chances are you probably already have the ingredients. They were an absolute hit! Sorry, I guess I was too excited to take before/during pictures and pictures of the ingredients. Hopefully you let it slide ... considering this is my very first post. Anyway, the recipe is pretty simple and easy to follow.Every time I make these they turn out wonderfully. This recipe is incredibly easy to make with adaptions or added flavor.
White Cupcakes (Remember to not over mix/stir ingredients your cake will lose the fluffy texture):
Makes 2 dozen cupcakes
3¼ cups cake flour (sifted)
1½ tbs baking powder
¼ tsp salt
1 tbs vanilla extract or seeds from 1 vanilla bean
1 cup milk (room temp)
2 sticks of unsalted butter (room temp)
1½ cups sugar
5 egg whites (room temp)
Cake batter mix-in ideas: Shredded Coconut, Berries, Sprinkles, Cinnamon, Lemon Zest
1. Before you get mixing – preheat that oven to 350°F.
2. Sift together dry ingredients, and combine liquid ingredients (vanilla & milk)
3. Cream butter until smooth – then on medium speed gradually add in sugar. Beat butter and sugar until fluffy.
4. On a lower speed, add a portion of the flour mixture until just combined, then add liquid mixture until just combined- continue doing this until all flour and liquid has been incorporated.
5. Start whisking egg whites in a separate bowl until it is stiff and peaks form. Once peaks have formed, gently fold in the egg whites into the batter. I’m sure you can add it all at one time, but I prefer to do this step in batches. I fold the egg white fluff into the batter in 4 sections.
5. Line muffin tins with paper liners and fill lined cups ¾ of the way full. Give the filled cups a quick shake or tap on the counter to release air pockets and bake for 20 minutes.
6. You may have to turn the cupcakes while baking – otherwise they may get too brown on one side. This last batch I made baked evenly without turning, but just watch them to make sure.
Cream Cheese Frosting (Super easy and soft):
2 Sticks of unsalted butter (room temp)
12 oz. cream cheese (room temp)
3 cups confection sugar
½ tsp vanilla extract
A squeeze of lemon juice (Not necessary, but I prefer it this way especially if you add coconut or berries to the cake batter)
1. Beat butter and cream cheese on high speed until smooth.
2. Lower the speed and add vanilla (& lemon juice if using) and combine
3. Stay on the lower speed and gradually add in confectioner’s sugar.
4. Continue to beat until fully combined – if needed you can add more sugar or lemon juice as needed for spreading purposes. If you are not using lemon juice – and frosting is too hard to spread beat in a little bit of milk or cream until it is the consistency you like.
