Ultimate White Cupcakes
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
40
Spice
60
Sweetness
54
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
Cake Flour1 tsp
Baking Powder1 tsp
Salt (fine)1 tsp
Pure Vanilla Extract3 cup
Sugar2 large
Egg White (at room temperature)Directions:
1
Preheat the oven to 350 degrees F and position a rack in the middle of the oven
2
Line one 12-cup standard muffin tin with cupcake liners
3
Sift the flour, baking powder and salt into a medium bowl
4
Stir the milk and vanilla together in a small bowl
5
Set aside
6
Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer)
7
Mix on low speed until the butter is smooth, about 1 minute
8
Gradually beat in 1/2 cup of the sugar
9
Increase the speed to high and beat until light and fluffy, about 5 minutes
10
Scrape down the sides of the bowl as needed
11
Reduce the mixer speed to low
12
Add about one-third of the flour mixture and beat until just combined
13
Add half the milk mixture and beat until smooth
14
Repeat, adding flour, then milk, and then the rest of the flour, stopping and scraping down the sides of the bowl as needed
15
Increase the mixer speed to medium and beat briefly to make a smooth batter
16
Put the egg whites in a clean bowl
17
Whip on high speed until foamy
18
Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes
19
Fold the whites into the batter in three batches
20
Divide the cake batter evenly between the liners
21
Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, about 20 minutes
22
Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin
23
Cool on the rack completely