Try this Elegant White Cupcakes recipe, or contribute your own.
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon almond extract
- 5 large egg whites
- 1 cup (2 sticks 8 ounces 230g) unsalted butter, room temperature
- 2 1/2 cups (500g) superfine or granulated sugar
- 2 3/4 cup (344g) cake flour
- 1 cup (8 ounces 225g) milk room temperature (i prefer whole)
- Carbohydrate 14.566305 g
- Cholesterol 9.8 mg
- Fat 2.44569 g
- Fiber 0.01325 g
- Protein 26.107535 g
- Saturated Fat 1.34435 g
- Serving Size 1 1 recipe (423g)
- Sodium 532.306 mg
- Sugar 14.553055 g
- Trans Fat 0.395356 g
- Calories 214 calories
Step-by-step
- Preheat oven to 350 degrees. Prepare muffins tins. This recipe yields 24-28 cupcakes.
- In the bowl of stand mixer with paddle attachment, cream together butter, baking powder, sugar, salt, and extracts until light and fluffy, about 5 minutes. (be sure to stop half way and scrape down sides)
- With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition. (scrape down sides as necessary)
- With mixer still on low, add in 1/3 of the flour into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and then the remaining flour. (scrape down sides as necessary)
- Using a 1/4 cup ice cream scoop or a 1/4 measuring cup, fill muffin tin.
- Bake for 16-22 minutes, or just until cupcakes start to brown and the center springs back when touched. You can also insert a toothpick into the center of the cupcake, and if removed mostly clean, cupcakes are done. Make sure to not brown cupcakes as they are better when slightly less done.
- Remove cupcakes from oven and cool in pan for up to five minutes, then invert onto wire rack. Cool completely before frosting.
Using cake flour instead of all-purpose flour significantly reduces protein content, resulting in a fine, delicate crumb that defines a proper white cupcake. When planning a baking schedule, you can safely store unfrosted baked cupcakes in an airtight container at room temperature for up to two days, or freeze them for up to two months without losing their moisture. Transforming day-old cupcakes into a second-day dessert works wonderfully when they are sliced horizontally, brushed lightly with simple syrup, and layered with seasonal fruit compote.
- Ensure the unsalted butter reaches precisely 65°F to 68°F before creaming, because fat that is too warm will collapse the emulsion and trap insufficient air.
- Incorporate room temperature milk gradually on the lowest mixer speed to prevent the batter from breaking after the egg whites have been integrated.
- Remove the tins from the oven the exact moment an internal temperature probe reads 200°F or when a toothpick inserted into the center emerges with a few moist crumbs attached.
Proper cooling requires moving the baked goods from the hot tin to a wire rack after precisely five minutes to halt the cooking process. Storing leftover frosted cupcakes in the refrigerator extends their lifespan by three days, provided they are wrapped securely to prevent the crumb from absorbing refrigerator odors.
