White Cupcakes
& Frosting
Makes 24 Cupcakes
4 lg egg whites
1 cup 2% milk
1 tbsp pure vanilla extract
3 cups sifted cake flour
1 1/2 cups sugar
4 tsp baking powder
3/4 cup (12 tbsp) salted butter, room temperature
In a bowl (or 4 cup Pyrex measuring cup for easy pouring), combine egg whites, milk and vanilla, whisking lightly. Set aside. In stand mixer fitted with paddle attachment, stir together cake flour (I measure all of my flour by filling the cup by spoon and then levelling off with a knife, my cake flour was pre-sifted, so I don’t bother doing it again), sugar and baking powder. Add in butter and mix on low until the flour settles down and then turn it up to about speed 3 and let run until butter is fully incorporated into the dry ingredients, about 2 minutes. Return to low speed and mix in the liquid in 3 equal parts, mixing for about 20 seconds in between each addition. After adding in the last of the liquid, put back up on speed 3 or so and let mix for another 20 seconds. Spoon equally into 24 muffin tins (with liners) and bake in a preheated 350 degree oven for 18 minutes.
If desired, brush with simple syrup when the cupcakes are hot out of the oven. Allow to cool fully and then frost.
Simple Syrup
1 cup water
1 cup white sugar
Stir together and bring to boil in small saucepan, making sure all sugar is dissolved. Allow to cool and store in the fridge in a closed container (or bottle). If kept in a closed bottle this will keep pretty much indefinitely and can be used for other baking, drinks or iced coffees.
Vanilla Butter Frosting
1 cup salted butter
4 cups icing sugar
1 tbsp pure vanilla extract
1 tbsp coffee cream
To make the frosting, fit stand mixer with the paddle attachment and cream the butter well while you measure the other ingredients. Add the vanilla, cream and icing sugar and turn on the lowest speed or you’ll be in a shower of icing sugar. Once the sugar starts to combine, turn the speed up gradually until you reach about mid-speed. Allow to continue beating 4-5 minutes, or until light and fluffy.
Makes 24 Cupcakes
4 lg egg whites
1 cup 2% milk
1 tbsp pure vanilla extract
3 cups sifted cake flour
1 1/2 cups sugar
4 tsp baking powder
3/4 cup (12 tbsp) salted butter, room temperature
In a bowl (or 4 cup Pyrex measuring cup for easy pouring), combine egg whites, milk and vanilla, whisking lightly. Set aside. In stand mixer fitted with paddle attachment, stir together cake flour (I measure all of my flour by filling the cup by spoon and then levelling off with a knife, my cake flour was pre-sifted, so I don’t bother doing it again), sugar and baking powder. Add in butter and mix on low until the flour settles down and then turn it up to about speed 3 and let run until butter is fully incorporated into the dry ingredients, about 2 minutes. Return to low speed and mix in the liquid in 3 equal parts, mixing for about 20 seconds in between each addition. After adding in the last of the liquid, put back up on speed 3 or so and let mix for another 20 seconds. Spoon equally into 24 muffin tins (with liners) and bake in a preheated 350 degree oven for 18 minutes.
If desired, brush with simple syrup when the cupcakes are hot out of the oven. Allow to cool fully and then frost.
Simple Syrup
1 cup water
1 cup white sugar
Stir together and bring to boil in small saucepan, making sure all sugar is dissolved. Allow to cool and store in the fridge in a closed container (or bottle). If kept in a closed bottle this will keep pretty much indefinitely and can be used for other baking, drinks or iced coffees.
Vanilla Butter Frosting
1 cup salted butter
4 cups icing sugar
1 tbsp pure vanilla extract
1 tbsp coffee cream
To make the frosting, fit stand mixer with the paddle attachment and cream the butter well while you measure the other ingredients. Add the vanilla, cream and icing sugar and turn on the lowest speed or you’ll be in a shower of icing sugar. Once the sugar starts to combine, turn the speed up gradually until you reach about mid-speed. Allow to continue beating 4-5 minutes, or until light and fluffy.
