I didn't know if I should post this here or the cupcake forum, but thought all could benefit from this recipe. Also I apologize if this has been posted before. To me this is the best white cupcake recipe I've tried. They are very light and fluffy and use a similar method as boxed mixes(coat the dry ingredients in a fat then add liquid). What I mean is when you open a boxed mix it's crumbly bc the flour is all coated in shortening or some fat then all you do is add milk and eggs. This way every parcel of flour is going to be moist. Everyone I make them for loves them! I found this on The Way The Cookie Crumbles.
Ingredients (24 cupcakes)
- 1 cup + 2 Tbsp whole milk, at room temperature
- 6 large egg whites (3/4 cup), at room temperature
- 2 tsp almond extract
- 1 tsp vanilla...be generous with the vanilla and or almond depending on your taste
- 2 1/4 cups cake flour
- 1 1/2 cups + 2 Tbsp sugar
- 4 tsp baking powder
- 1 tsp table salt
- 12 Tbsp unsalted butter, softened but still cool(I use 16 tbsp(2 sticks))
Set oven rack in middle position. Heat oven to 350 degrees.
Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
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.
Add all but 1/2 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.
Divide batter evenly into prepared pans. Bake until thin skewer or toothpick inserted in the center comes out clean, 15-17 minutes. (If baking layer cakes, this recipe will make two 9-inch layers. Bake for 23-25 minutes).
Cool completely prior to frosting.