White Cupcakes Tested Recipe

White Cupcakes Recipe

Cupcakes are described as individual cakes that are baked in muffins cups lined with paper or foil baking cups. They come in a variety of flavors and are usually frosted with icing and sometimes garnished with sprinkles. While this definition sounds about right it does not describe how delightful cupcakes look and how delicious they taste. As you have probably noticed cupcakes have taken the country by storm. Bakeries offer us every possible flavor combination you can imagine, but the classic sweet and buttery White Cupcake frosted with swirls of creamy smooth Confectioners Frosting remains a favorite.

Like the Coconut Cupcakes, these White Cupcakes start with a white cake batter. This cake is sweet and buttery and is mixed together using what is called, the 'combination' method. That means, while the butter and sugar are creamed together, followed by adding the eggs, it is only the eggs yolks that are added. The whites are beaten separately and folded into the batter after the flour and liquid have been incorporated into the batter. This gives you a cake with good volume and light texture. Once the cake batter is made it is divided among 12 muffin cups and baked. I like to line the muffin cups with paper liners as it adds to the cupcake's appeal, keeps the cupcakes from drying out, and makes cleanup easier. The cupcakes need to be completely cooled before they are frosted. For these cupcakes we are using a Confectioners Frosting which is made with confectioners sugar (also known as icing or powdered sugar) along with butter, vanilla extract, and milk. It is easy to make and has a wonderfully light and fluffy texture with a sweet and buttery flavor. Now, you could just cover the cupcakes with a thin layer of frosting using a knife or offset spatula, which is perfect for the kids. But when you want something fancier, bring out the piping bag fitted with a plain (used here) or decorative tip. To dress them up even more, garnish with colored sprinkles which gives the cupcakes a welcome crunch.


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

While eggs are still cold separate the eggs, placing the yolks in one bowl and the 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 a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) 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 down the sides of the bowl. Beat in the vanilla extract. Then, with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, (or with a 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 (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and 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 about 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 cool completely. With a knife or offset spatula, spread frosting on each cupcake. If you want to pipe the frosting, I often use a large Wilton 1M (open or closed) star or a large plain decorating tip. Garnish with colored sprinkles. These cupcakes are best served the same day, but they can be stored at room temperature for a few days.

Butter Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla 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 (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes 12 cupcakes

References:

Foster, Sara. 'The Foster's Market Cookbook'. Random House, Inc. New York: 2002.

Hay, Donna. Modern Classics Book 2. Harper Collins Publishers Inc. New York: 2003.

Malouf, Tarek & The Hummingbird bakers. The Hummingbird Bakery Cookbook. Ryland Peters & Small. New York: 2009.

Purdy, Susan G. ' A Piece of Cake'. Collier Books. New York: 1989.