Easy White Cupcakes

Easy White Cupcakes are soft, delicate, and surprisingly simple to make from scratch. These moist and light-as-air cupcakes are perfect for weddings, events, and birthdays. 

Servings: 15 cupcakes

White Cupcakes
  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter room temperature
  • 1 cup granulated sugar
  • 1 1/2 teaspoons vanilla
  • 3 large egg whites
  • 1/2 cup milk

Whipped Buttercream Frosting
  • 8 ounces butter room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup heavy cream

White Cupcakes
  1. Preheat oven to 350 degrees and line cupcake pan with liners. Set aside.
  2. In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together butter and granulated sugar. Add vanilla, then beat until light and fluffy, about 1 minute. Add egg whites and beat for another 1 minute.
  4. Add flour mixture to butter mixture in thirds, alternating with the milk, until all ingredients are incorporated and batter is smooth. Do not overmix.
  5. Pour batter into cupcake liners, filling each 2/3 full. Batter will properly fill exactly 15 cupcake liners. Bake in preheated oven for 16-18 minutes, or until a toothpick comes out clean.
  6. Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.

For full instructions kindly visit thetoastykitchen.com.

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