|
My family loves these rich and creamy cupcakes. They are not too sweet, and can be dressed up with just about any kind of frosting. The color is a lovely ivory with a golden brown, soft crust. They will surely become a favorite for your family, too. 1/3 cup unsalted butter, at room temperature Preheat your oven to 350 degrees, and adjust the racks so they divide the oven into thirds. Line 2 standard size cupcake pans with cupcake liners (there will be 24 wells). Set up your mise en place. (See the Baking Hints section of this web site.) Place the butter, granulated sugar, and egg whites in a mixing bowl and cream them on medium high speed for 5 minutes, until the mixture is smooth, and light in color. Scrape the bowl and add the vanilla, salt, baking powder and baking soda. Beat on medium speed for about 30 seconds. Scrape the bowl again and add half of the flour, beating on low speed until the mixture is evenly blended, about 30 seconds. Add all of the milk and beat on medium low speed for 30-45 seconds. Scrape the bowl, add the remaining flour, and beat on low speed for 30 seconds. Remove the bowl from the mixer and scrape the bottom and sides of the bowl well, giving the batter a few stirs to be sure it is evenly mixed. Divide the batter evenly into the lined cupcake wells. [If you only have one cupcake pan (with 12 wells) you should measure the cupcake batter and use exactly half of it to fill the wells, then bake them, remove them from the pan, cool the pan, and repeat the lining, filling and baking process.]
(To print the recipe, right-click the window and select PRINT) |