Cooked - White Velvet Cupcakes (vanilla Cupcakes)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

White Velvet Cupcakes (vanilla Cupcakes)

24.0

4.75 ounces egg whites ((4.5 large eggs))

1 cup milk

2 ¼ teaspoons vanilla

2.5 cups sifted cake flour

1.5 cups sugar

1 tbsp baking powder (plus 1 teaspoon)

¾ teaspoon salt

12 tbsp unsalted butter (must be softened - not melted)

2 cups unsalted butter (room temperature - NOT microwaved)

6 cups powdered sugar ((sifted) (up to 9 cups, see note))

½ teaspoon salt

2 tablespoons vanilla

3 tbsp milk (up to 5 tbsp)

Preheat oven to 350 degrees and prepare cupcake tins by inserting cupcake liners
In a medium bowl, lightly mix egg whites, ¼ cup of milk, and vanilla and set aside.
In a large mixing bowl, combine all dry ingredients and mix on low until combined. Then add the butter and the remaining milk. Mix on low until the dry ingredients are incorporated. Then, increase speed to medium and continue mixing for 1.5 minutes to build the cake's structure.
Scrape down the sides and gradually add the egg mixture in three batches, beating for 20 seconds between additions and scraping down the sides with a spatula.
Fill cupcake liners about ⅔ full and bake for 12 to 15 minutes until the tester inserted in the center comes out clean.
Cool cupcakes in the pan for 5 to 10 minutes, then remove to a wire rack and cool for another hour before frosting
For Frosting: Cream the butter on low for 2 minutes.
Gradually add sifted sugar slowly on low speed (to prevent sugar blowing all over) until it has all been incorporated.
Increase to medium speed, add the vanilla and salt, and mix for 3 minutes
Gradually add the milk, 1 tablespoon at a time, until desired consistency is reached.
If you find the frosting is too thin, add more sugar until desired consistency is reached
STORAGE AND MAKE AHEAD: The texture and moistness of these cupcakes are best the day they are baked. However, they can be made ahead or stored (leftovers). You can store frosted (with buttercream) cupcakes for 2 days in an airtight container at room temperature. The cupcakes will keep for 5 days refrigerated but should be brought to room temperature before eating. If freezing, the cupcakes can be stored for 2 months (unfrosted, wrapped well). If you want to make the buttercream ahead of time, generally, buttercream can stay stable for 2 days at room temperature or up to 1 week in the refrigerator. For longer periods, freeze buttercream for up to 3 months. Buttercream that has been frozen or refrigerated will need to be rewhipped after bringing it back to room temperature.

Notes

Use good vanilla, not imitation extract – use genuine vanilla extract. The flavor will be amazing and you won’t be sorry!

Use room temperature ingredients to ensure the ingredients combine well.

Make sure to scrape down the sides and bottom of your bowl to ensure your batter is uniformly mixed.

Bake cupcakes in the middle of the oven – if you need two racks, use upper and lower middle racks.

Do not over bake your cupcakes. Test your cupcakes with a toothpick a few minutes before the bake time to monitor if they are finished. You can also press down lightly on top of cupcake. If they spring back, they are ready (if dent remains, they are not done).

Use an ice cream or cookie scoop to ensure your cupcake liners are all filled uniformly

Consider using an oven thermometer to ensure your oven temperature is accurate

If you’d like pure white frosting, use clear vanilla extract and substitute half of the butter with shortening.

For those who like a less buttery frosting, add up to 3 cups of powdered sugar to the frosting.

6 cups of frosting is enough to give you a “decorator” frosting look (lots of piped frosting). If you like less frosting or would like to simply spoon and swirl on the frosting (and save calories), cut back on recipe by at least ⅓.

Course🍰Dessert

Diets🥕Vegetarian...

Category🧁Cupcake

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 98 weeks ago

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