21 May 2015

Wonderful White Cupcakes

Wonderful White Cupcakes / www.delightfulrepast.com

A wonderful white cupcake is an essential item in any baker's repertoire. It's so versatile and can be dressed up in so many ways. This recipe is pretty much the same as when I came up with it about 15 years ago, but this time I added a touch of almond extract. Sometimes I use other flavorings, but always along with vanilla. The texture? Perfectly light and fluffy.

If you're gluten-free, try my Velvety Vanilla Cupcakes - That Just Happen to Be Gluten-Free. They always get raves, even from the non-GF people in the crowd. That recipe makes 24 cupcakes (this one makes exactly 12, but you can easily double it). And here's my Gluten-Free Vanilla Mini Cupcakes, which makes 24, because who would ever make fewer minis than that!

The yellow decorating sugar I sprinkled on the cupcakes is colored with curcumin, a substance in the spice turmeric, rather than some carcinogenic chemical. So my husband calls it "free range" -- yeah, he thinks he's a comedian!

The winner of the giveaway in last week's Banana Pudding - Le Creuset Giveaway post was Leslie. Congratulations to Leslie and a big Thank You to Le Creuset! I do giveaways here from time to time, always something wonderful for the kitchen, so stay tuned!


Wonderful White Cupcakes / www.delightfulrepast.com


Wonderful White Cupcakes

(Makes 12)

The Cupcakes

3 large egg whites, room temperature
1/2 cup milk, room temperature, divided
1 teaspoon vanilla extract
1/4 teaspoon almond extract, optional
1 dip-and-sweep cup (5 ounces/142 grams) unbleached all-purpose flour
2 tablespoons (0.625 ounces/18 grams) cornstarch or tapioca flour
3/4 cup (5.25 ounces/149 grams) sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons (3 ounces/85 grams) unsalted butter, room temperature

The Frosting

6 tablespoons (3 ounces/85 grams) unsalted butter, room temperature
3 cups (12 ounces/340 grams) unsifted powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon almond extract, optional

Pinch of salt
3 tablespoons heavy cream
About a tablespoon of milk to thin to piping consistency

1 Preheat oven to 350F/180C/Gas4. Put 2½-inch paper bake cups in a standard muffin tin. In small bowl (I use a 2-cup glass measure), lightly whisk together the egg whites, 1/4 cup milk and extracts.

2 In large mixing bowl, combine all the dry ingredients and mix on low speed for one minute to "sift." Add the softened butter (cut into small pieces) and mix on low speed (medium, if using hand mixer) until combined. Add the remaining 1/4 cup milk; continue mixing for 1 1/2 minutes. 

3 Gradually beat in the egg mixture in three batches, beating for 20 seconds and scraping the bowl after each addition. 

4 Using a 1/4-cup measure, fill the bake cups with a scant 1/4 cup of batter. Bake at 350 degrees for about 20 minutes or until a toothpick inserted in the center of one comes out clean.

5 Immediately remove from pans and cool on wire rack for an hour. They must be thoroughly cool before frosting.

6 In 1.5-quart bowl, with a hand mixer, cream the butter until smooth. With the mixer on low speed, gradually beat in the powdered sugar and salt. Scrape down the sides of the bowl. Add the extracts and cream and the milk, if needed; beat on high speed until frosting is light and fluffy, about 5 minutes. You will likely have to add some of the liquid ingredients before adding all the powdered sugar. 

7 With a pastry bag fitted with a 2D tip or a 1M tip, pipe frosting on cupcakes.

47 comments:

Thomas "Sully" Sullivan said...

Pay attention, pay attention, this is going to be convoluted – bwahahaha, like you didn’t know. Being a lover of winter, I love snowflakes like piecrust and snowballs like doughballs, and my criteria for edible cake is whether or not you could take a fistful and make a snowball doughball, and it so happens that through your excellent photography and excellent recipe for whitecake (as opposed to yellowcake – who would eat uranium?) I am able to discern that your whitecake has sufficient moisture content to become a snowball doughball. Clear? (I think I left a comma out somewhere.) Furthermore, you have tsunamis of frosting that you could surf on the top of said whitecake. Ergo…ergo, I give this one 5 cleavers!

Jean | DelightfulRepast.com said...

Like I didn't know. I had a feeling this one might get the coveted "5 cleavers" for the very reason of "snowball doughball" potential!

Julie's Lifestyle said...

Hi Jean, your cupcake recipe looks so yummy! Thanks for sharing the recipe! Have a nice long holiday weekend.
Julie xo

Jean | DelightfulRepast.com said...

Thanks, Julie! I prefer them without the almond extract, but some people really like it especially for a wedding theme.

Jacquelineand.... said...

These look perfectly, wonderfully, delicious - and the recipe would be moist enough to really tempt me! Thank you for sharing it.

Jean | DelightfulRepast.com said...

Jacqueline, thank you! When you give in to the temptation, let me know how they turned out for you!

Sandi@ Rose Chintz Cottage said...

Jean, your cupcakes look wonderful and cupcakes are always a hit for tea time. Enjoy your upcoming long weekend and thank you for joining me for tea.

Blessings,
Sandi

Amy at love made my home said...

Nothing like a great cake!! xx

Linda Kay said...

Jean, these look sooooo delicious. My granddaughter is having cupcakes instead of a wedding cake at her wedding this weekend.

Jean | DelightfulRepast.com said...

Sandi, I only ever bake things that go well with tea! :-)

Jean | DelightfulRepast.com said...

Amy, thanks!

Jean | DelightfulRepast.com said...

Thanks, Linda! Enjoy the wedding! How I would have loved to have my grandmothers at my wedding.

Parsimonious Perfection said...

These look great, Jean! Just add strawberries and blueberries, perfect for the 4th of July....may try that out! Thank you for sharing a great recipe!

Jean | DelightfulRepast.com said...

Thanks, PP! Great idea -- they'd look so pretty (and taste good) decorated with strawberries and blueberries.

Mildred said...

I am so hungry now!

Maureen | Orgasmic Chef said...

I made a white cake the other day very much like this and everyone loved it. Hopefully I'll blog mine soon.

I'm with Thomas "Sully" Sullivan but I would never waste cake trying to make a snowball. I can tell by taking a bite. :)

Jean | DelightfulRepast.com said...

Thank you, Mildred! Hugs to the cats!

Jean | DelightfulRepast.com said...

Maureen, I'll look forward to that post. I like all kinds of cake, but sometimes only a white one will do. (Don't mind Sully! :D )

Angie Schneider said...

I love just how light and soft it looks. They taste great even without that fancy frosting.

Jean | DelightfulRepast.com said...

Angie, thanks! I always scrape the frosting off cakes and cupcakes, even when the frosting is very good. I just put it on for other people!

Lorrie said...

White cake with white frosting is so simple and delicious. Elegant, really. I'll be marking this one.

Jean | DelightfulRepast.com said...

Thanks, Lorrie! You can dress them all sorts of ways -- even sugar pearls.

Cranberry Morning said...

White cake is my favorite. This looks so moist, dense, and delicious, all wonderful characteristics of the perfect white cake, in my book.

Jean | DelightfulRepast.com said...

Thank you, Judy! And they seem to stay moist for a few days.

Bernideen said...

This recipe looks wonderful! I love recipes so here is another winner!

Jean | DelightfulRepast.com said...

Thank you, Bernideen! Cake and tea!

Sarah (@tamingtwins) said...

These look and sound delicious. I find it so hard to photograph white recipes, you've nailed it!

Jean | DelightfulRepast.com said...

Sarah, thank you so much! I'm glad you like the photos!

Tony Grant said...

I like a bit of alliteration. "Wonderful White Cup cakes."
How about "Wonderful Wistful White Cup Cakes?
No, that doesn't sound right. Wistful.... why?
How about Wonderful Wacky.... no wacky doesn't sound right either.
Maybe a competition for the best alliterative title for your cup cakes? What do you think, Jean?

Tony Grant said...

If anybody is really clever, they could get some assonance and perhaps even some rhyme in there too. Now, that would be something, Jean.

Jean | DelightfulRepast.com said...

Tony, alliteration is one of my favorite literary devices. Too bad they're not wupcakes!

April J Harris said...

Beautiful cupcakes, Jean! I love the recipe, with the addition of the cornstarch for lightness. This is definitely a classic! Thank you for sharing it with us at the Hearth and Soul hop. Pinning and will tweet :-)

Jean | DelightfulRepast.com said...

Thank you so much, April! Much appreciated!

Kristi @ Inspiration Kitchen said...

Jean, I'm sitting in my Alaska hotel room drinking coffee right now wishing I had some of these cupcakes to go with it.

Jean | DelightfulRepast.com said...

Kristi, I'd be happy to deliver; what's your room number? :D

Swathi Iyer said...

That is really white cupcakes, my kids will love it, pinning and tweeting.

Jean | DelightfulRepast.com said...

Thank you, Swathi. I appreciate it so much!

Jen Rojas said...

White cupcakes are my favorite! My husband thinks it's so boring but they're truly the best. These look wonderful. I'll be trying them! Thanks so much for linking up with us at the Momma Told Me Link Party! We hope you'll share more soon!

~Jen
The Evolution of Mom

Jean | DelightfulRepast.com said...

Thanks, Jen! I *will* share more soon. My husband's favorite is yellow or white cupcakes with chocolate icing.

Brooks said...

I'm with Sarah―the opening photo in its white, fluffy glory nearly took my breath away. Another great recipe, Jean!

Have a Daily said...

Yum Yum! Let me tell you, I am much more of a white cake and frosting lover than chocolate. I can leave the chocolate cake alone, but not white. lol! Thanks for sharing with SYC.
hugs,
Jann

Jean | DelightfulRepast.com said...

Brooks, thank you! Such a compliment on my cake from YOU (THE cake guy!) means a lot.

Jean | DelightfulRepast.com said...

Thanks, Jann. That's exactly how *I* feel about it; I can leave the chocolate cake alone, but not white.

Miz Helen said...

Your Cupcake looks delicious, I would love it! Thanks so much for sharing your post with Full Plate Thursday. Hope you are having a great day and come back soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thanks, Miz Helen! I'm making more for the weekend. "See" you soon!

kitty@ Kitty's Kozy Kitchen said...

Yea for the winner of the giveaway!! The cupcakes look amazing, Jean!

Jean | DelightfulRepast.com said...

Thanks, Kitty. It took me a while to come up with a white cupcake that was the perfect level of fluffy.

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