White Cupcakes

 

 

 

2  large eggs

1 3/4  cups sifted cake flour

2  teaspoons baking powder

1/4  teaspoon salt

1/2  cup unsalted butter at room temperature

1  cup granulated white sugar, divided

1  teaspoon pure vanilla extract

1/2  cup milk

1/8  teaspoon cream of tartar

 

 

Butter Frosting:

 

2  cups confectioner sugar, sifted

1/2  cup unsalted butter at room temperature

1  teaspoon pure vanilla extract

2 - 3 tablespoons milk or light cream

assorted food colors (if desired)

 

 

Garnish: (optional)

 

Colored sprinkles

 

 

 

White cupcakes:   Preheat oven to 350F (177C) and lightly butter or line 12 muffin cups with paper liners. 

 

While eggs are stil cold, separate the eggs, placing the yolks in one bowl and  whites in another bowl.  Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using ( about 30 minutes ).

 

In a mixing bowl, sift or whisk together the flour, baking powder and salt.  Set aside.

 

In the bowl of your electric mixer, or with hand mixer, beat the butter until soft ( about 1-2 minutes ).  Add 3/4 cup of the sugar and beat until light and fluffy ( about 2-3 minutes ).  Scrape down the sides of the bowl.  Add egg yolks, one at a time, beating well after each addition.  Scrape doen the sides of the bowl.  Beat in the vanilla extract.  Then with the mixer in low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.

 

In a clean bowl of our electric mixer, with the whisk attachment ( or with hand mixer ), beat the egg whites until foamy.  Add the cream of tartar and continue beating until soft peaks form.  Gradually add the remaining 1/4 cup sugar and continue to beat until still peaks form.  With a rubber spatula gently fold a little of the whites into that batter to lighten it, then  fold in the remaining whites until combined.  Do not over mix the batter or it will deflate.

 

Evenly fill the 12 muffin cups with the batter and bake for 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.  Remove from oven and place on a wire rack to completely.

 

 

Butter frosting:  In an electric mixer or with a hand mixer, cream the butter until smooth and well-blended.  Add the vanila extract.  With the mixer on low speed, gradually beat in the sugar.  Scrape down the sides of the bowl.  Add the milk and beat on high speed until frosting is light and fluffy (about 5 minutes).  Tint the frosting with desired food color.