Tuesday, May 17, 2005

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.

Just found the recipe? Click here to see where we talked about it!

No comments:

Post a Comment