Perfect White Cupcakes


I’m somewhat of a homemade cake snob. 
Not because I was born & raised on homemade cake…
but because I was raised on cake from a box

I try to bake from scratch as often as possible, if only because I enjoy it. I know about all the Big Bad Chemicals in box mixes, but sometimes convenience is worth the risk. Anyway, I was raised on box mix cake and I (gasp) prefer the taste. And the texture. Something about box mix cake is so light and fluffy and moist, whereas the majority of homemade cakes that I have personally had are dense, dry, and bland.

There are exceptions. I’ve searched high and low for exceptions and trust me, they are hard to find. One such cake recipe comes from a surprising source:

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I’m typically wary of recipe books that are sold more for the packaging than anything else, but this was so cute. Plus, it was on clearance for $4. Irresistible! Check out just how cute these are:
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Isn’t that fun? I love it. She has so many different types of cupcake, from kid-friendly cupcakes, to cupcakes sure to impress even the most pretentious of your neighbors.

I tweaked the recipe just a bit (mainly omitted the almond flavoring). It’s a light, fluffy, sweet cupcake that’s so white it’s heavenly. :) Not to be confused with Angel Food Cake, though the two do have something in common: beaten egg whites. That’s the trick, folks. Egg whites! Who woulda thunk it, hmm?

 
 Perfect White Cupcakes

2 1/2 c. cake flour (or all purpose flour)
1 1/2 t. baking powder
1/4 t. salt
1 1/2 c. whole milk (Low fat is okay)
1 T. vanilla
1 1/2 sticks unsalted butter, room temp
2 c. sugar
6 large egg whites, room temp

Preheat oven to 350 degrees. Line 24 muffin tin cups with paper liners.
Sift the flour, baking powder, and salt into a medium bowl and set aside. In a small bowl, stir the milk and vanilla extract together.

In a large bowl, beat the butter and sugar on medium speed until lightened in color, about 3 minutes. The mixture will look sugary and form large clumps. On low speed, add the flour mixture  in three additions and the milk mixture in two additions, beginning and ending with the flour. Mix just until flour is incorporated. Set aside.

In another large bowl, beat the egg whites with clean beaters on medium speed until foamy, about 30 seconds. Beat on high speed until the egg whites look shiny and smooth and the beaters form lines in the egg whites (soft peak). The egg whites should cling to the beaters. Stir one-third of the eggs into the batter. Use a rubber spatula to fold in the remaining egg whites just until blended. 

Fill each paper with 1/3 c. batter. Bake just until the top feels firm, about 20 minutes. Cool the cupcakes for 10 minutes in the pan. Remove the cupcakes from the pan onto a wire rack and cool completely.


Frost as desired.

Allergy Notes: Substitute the whole milk for plain soy milk and the butter for Best Life Buttery Sticks. Quite delicious!


Now that you’ve made your perfect white cupcakes, you’re going to need something to frost it with, am I right? I don’t use the frosting that is suggested on the recipe card, though I’m sure it’s lovely. No, you’re going to need perfect white frosting for your perfect cupcakes, and tomorrow, I’m giving you the recipe! 

(Or Monday? Tomorrow is pretty busy. I’ll get around it eventually, I’m sure. 
Hold your horses.)
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