I've been making cupcakes for my kids' birthdays since my daughter turned 1 in 2007. Over the years, I've experimented with recipes and flavors (for example, one year my daughter requested chocolate mint cupcakes with mint frosting). But I keep coming back to a classic, tried and true recipe for white cake that I got from my mom, who has earned well deserved praise on the subject as a cookbook author and food writer.
Today my son turns 2! I can't believe how time has just whizzed by. Two years ago, he was an 8 pound, tiny, pink, wrinkly bundle. Today he's a smiling, running, opinion-expressing, jubilant little dude. And that dude has made it very clear that he'd like white cupcakes with purple frosting. He's been talking about it for at least two weeks and telling everyone he meets about his upcoming purple frosting cupcakes. The idea came from one of his current favorite books, Cupcake, by Cherise Mericle Harper. My son's favorite cupcake in the whole book has purple frosting with blue flowers.
Back to the cupcakes. Friends have been raving about this recipe for years. In fact, even though my daughter's birthday parties are now drop off parties, some of my friends like to either stay or arrive early to get in on the dessert. o I'll share my mom's special recipe now (thank you, Mom!) - and wish you all the best in your cupcake adventures.
White Cupcakes (makes about 12 cupcakes)
- 1 cup butter
- 1-1/2 cups sugar
- 1 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 TBLSP. baking powder
- 1/2 tsp. salt
- 1-1/4 cups milk
- 5 large egg whites
Preheat the oven to 375 degrees. Line a cupcake tin with liners. In a large bowl or an electric mixer beat the butter and 1-1/4 cups of the sugar until the mixture is smooth and creamy. If your butter is already at room temperature, you can do this by hand. Add the vanilla extract. In a separate bowl, combine flour, baking powder and salt. Add the flour mixture to the butter mixture in parts, alternating with the milk and gently mixing after each addition. In another bowl, beat the egg whites until they stand in soft peaks. Still beating, gradually add the remaining 1/4 cup sugar and beat until the mixture stands in stiff peaks. Fold the beaten egg whites into the batter. Pour the batter into the prepared cupcake tin. Bake about 20-22 minutes or until a cake tester inserted into the center comes out clean. Frost with buttercream frosting and enjoy!
This can be made into an 8 inch round cake too. Just bake it for approximately 50 minutes, or until a cake tester comes out clean.