Wonderful White Cupcakes

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

(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.