You know a recipe must be good when you find yourself wanting to make it twice in the same week. I have always wanted to find a good white cake recipe, and after making these cupcakes, I’m happy to say that I’ve found it. These cupcakes were delicious!
I made the first batch just because I was in the mood for cupcakes, and I frosted them with vanilla butter cream frosting. Then, last weekend I was in charge of bringing dessert for my sister’s birthday dinner, and I immediately decided to make these. Only that time I frosted them with chocolate frosting. It was the perfect opportunity to try out two new frosting recipes! (Be sure to check back in a few days for posts on the chocolate and vanilla frosting). Enjoy!
- 2 ¼ cups cake flour
- 1 cup + 2 tablespoons whole milk, at room temperature
- 6 large egg whites (3/4 cup), at room temperature
- 2 tsp almond extract
- 1 tsp vanilla extract
- 1 ½ cups + 2 tablespoons granulated sugar
- 4 tsp baking powder
- 1 tsp table salt
- 12 Tbsp unsalted butter, softened but still cool
- Set oven rack in middle position. Heat oven to 350 degrees.
- Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
- Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
- Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
- Divide batter evenly into prepared pans. Bake until thin skewer or toothpick inserted in the center comes out clean, 15-17 minutes.
- Cool completely prior to frosting.
Yield: 24 cupcakes (recipe can be halved to yield 12 cupcakes)