I was asked to make cupcakes for a baby shower this past weekend and of course, I said yes. I had a new recipe I’ve been meaning to try for months but never seemed to have the time. This gave me the perfect reason to make the time. Also in all honesty, I love baking and cupcakes are my favorite thing to bake.
I was given the recipe after a class I attended this past fall at The International Culinary Institute in the city. They sent us home with a packet of recipes from the class and this white cake recipe was the first one I wanted to try at home because 1) It was ridiculously yummy and 2) The directions were so simple, dummy proof even.
These are my new favorite. Every single white cake recipe I’ve attempted in the past have come out too dense or too sweet for my liking. These are super light, not overly sweet – which I don’t quite understand because this recipe calls for more sugar than most, and yummy. If you try them, let me know what you think.
- 600g cake flour
- 21g baking powder
- 2.5tsp salt
- 600g granulated sugar
- 380g butter, cut into pieces at room temp
- 12 egg whites (360mL)
- 495mL milk at room temp
- 1.5tbsp vanilla extract
- 1.5tsp almond extract
- Preheat to 350ºF
- Combine the cake flour, baking powder, salt, and sugar in the mixing bowl
- Add the butter. With the paddle attachment, mix until the mixture resembles coarse sand
- Separately, combine egg whites, milk, vanilla, and almond extracts
- Pour about half of the liquid into the dry
- Mix and medium-low speed for about 1.5 minutes
- Scrape down contents on the side of mixing bowl
- Add remaining liquid ingredients
- Mix for 30 second. Scrape down again
- Mix 30 seconds more
- Pour into lined cupcake pans, no more than halfway full
- Bake at 350º until done, approximately 10-20min
This yields about 48 cupcakes, so when I made them I cut the ingredients in half.