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Classic White Cupcakes

This is my go to white cake recipe with a hint of vanilla. To keep cakes and cupcakes white the recipe uses egg whites only. It is an extra step in the process but well worth the effort. Make sure butter and eggs are at room temperature before you begin.
Change up the cupcake by adding some different flavours in the batter or just in the icing. My trueloves are lemon and lime zest (1T) and juice (1T) added to the batter with a couple drops of food grade essential oils added to the icing. The classic vanilla with chocolate icing is always a favourite, or try replacing the vanilla with a bourbon in the cupcake and add seven minute caramel to the icing and a sprinkle of salt. In the summer add seedless raspberry juice to the icing and top with some white chocolate shavings, or blend in some pureed strawberries.
My go to icing is 1 1/2 cups unsalted butter, 3 cups icing sugar and your favourite flavourings.

Ingredients

  • 3 cups cake and pastry flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • ¾ cup unsalted butter
  • 1½ cups sugar
  • ¾ cup milk
  • 2 tsp vanilla
  • 5 large egg whites (from a carton 1 egg white = 2 tbsp)

Instructions

  • Preheat the oven to 350° and line your muffin pans with paper cups.
  • In a medium bowl whisk together flour, baking powder and salt.
  • Beat butter in a bowl with mixer fitted with the paddle attachment until pale and creamy. Slowly at sugar and continue beating until light and fluffy.
  • Using a glass measuring cup combine milk and vanilla.
  • Turn your mixer on low and add 1/3 of dry ingredients alternatively with 1/2 milk mixture, repeat, and stir just until combined.
  • In a clean bowl with the whisk attachment beat egg whites starting at medium speed and working up to medium high until stiff peaks form.
  • Using a large spatula fold in 1/3 of the egg whites into the batter, stirring slowly add the remaining egg whites try to keep the egg volume and stir until all combined.
  • Using a scoop fill muffin papers with approximately 3 T of batter.
  • Bake one pan at a time in the middle rack of your oven for 18-20 minutes until a tooth pick comes out clean.