White Cupcakes

White Cupcakes (Adapted from Martha Stewart)

1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons (3/4 cup or 1 1/2 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar, divided
1/2 teaspoon vanilla
1/2 cup milk
4 large egg whites

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, cream together butter and 1 cup sugar until very light and fluffy. Mix in vanilla. Mix in dry ingredients in three parts, alternating with the milk and beginning and ending with the flour - mix just until combined.

In another large mixing bowl using the whisk attachment, beat egg whites until foamy. Keep the mixer on and gradually add remaining 2 tablespoons sugar, beating on high speed until stiff and glossy peaks form. Add about 1/3 of the beaten egg whites into the cupcake batter and gently fold until combined. Gently fold in remaining egg-white mixture.

Evenly divide the batter between the wells of a 12 cup muffin tin lined with paper liners. Place into the oven and bake until the cupcakes are golden brown and a toothpick placed in the center of a cupcake comes out mostly clean with a few moist crumbs attached, about 18 to 24 minutes.

Remove from the oven and carefully turn cupcakes out onto a wire rack and allow them to stand, top side up, until completely cool before frosting.

Makes 12 cupcakes.

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