Perfect (in every way) White Cupcakes

October 11, 2010

Hey everyone, Sophia Pizzera writing! Imagine biting into the most lovely spongy cake you have EVER tasted and wishing you could be in that moment forever. Well, I have a solution to make your imaginations become a reality. All it takes is a little concentration, an oven (which we finally have!!), a few ingredients/supplies and bam! You are on your way to making the most delectable cupcakes you will ever taste. This simple recipe will leave you wanting them all day, every day.

All you need are a few simple ingredients and you will have the mouths of everybody on the block watering and wanting more:

Perfect White Cupcake Ingredients:
– 2¼ cups cake flour (9 ounces)
– 1 cup + 2 tablespoons whole milk, at room temperature
– 6 large egg whites (¾ cup), at room temperature (making the cupcakes without the yolks result in a much whiter color)
– 2 teaspoons almond extract
– 1 teaspoon vanilla extract (or 1 inch vanilla bean seeds)
– 1½ cups + 2 tablespoons granulated sugar (11.35 ounces)
– 4 teaspoons baking powder
– 1 teaspoon table salt
– 12 tablespoons unsalted butter (1½ sticks), softened but still cool

* Note: This recipe will make about 25 cupcakes.


Seltzer Sayre mixing the wonderfully aromatic batter.


Most people would rather go to the local grocery store and buy a box of cupcake mix (because for them it is more “convenient”), however this recipe is just as convenient and I assure you, about a hundred times tastier. Besides when you say “I made this cupcakes from scratch”, it sounds so much better than, “I got these from a box”, don’t you agree?


A very organized cabinet! This definitely comes in handy.


Before you start, make sure you have all your ingredients and tools lined up, just to make sure you aren’t rushing to find anything mid-cupcake making. Also always remember to preheat the oven to 350 degrees F, trust me. After you have everything ready to go, it is time to start!

1. Pre-Heat oven to 350 degrees. Spray cupcake pans with nonstick cooking spray or line with cupcake papers.

2. Pour the milk, egg whites, and extracts into 2-cup glass measure, and mix (beat) with fork until blended.

3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4. Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

5. Divide batter evenly in cupcake pans and smooth tops of cupcakes. (A quick tip: You may want to only fill up the cupcake pans 1/2 – 3/4 of the way, you will be tempted to fill them all the way up, but don’t forget, they WILL rise, and if you aren’t careful, you may end up with some very weird looking cupcakes!) Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, about 15-16 minutes.

6. Let cakes rest in pans for 3 minutes. Transfer to wire rack for cooling completely, about 1½ hours.


Teamwork! Everyone helps out with the recipe.


If you want to make a delicious frosting to go on top of the cupcakes, I have a very simple recipe:

– 3 oz of butter

– 8 oz of confectioners sugar

– 2 tablespoons of milk

– coloring/flavoring (such as lemon, cherry, orange, vanilla, coffee, chocolate…) – optional

Just mix all of these ingredients together in a bowl with a wooden spoon for about 2-3 minutes or until smooth and creamy. Spread evenly on each cupcake, and there you go, instant frosting! (yields enough to be able to lightly coat each cupcake) How swell! 

Now, was that hard at all? These are definitely the yummiest cupcakes I have ever made and I can’t wait to make them for all my friends and family! I recommend these for any type of occasion, birthday, thanksgiving, or maybe just a regular afternoon. To sum it all up, they are perfect in every way.


One Response to “Perfect (in every way) White Cupcakes”

  1. Hmmm, I might need to make some of these for my birthday! -Seltzer Sayre

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