Best White Cupcakes from Scratch!

I have multiple cookbooks that are dedicated solely to cupcakes. Is anyone surprised by that? Here is the recipe I made to take to Pastor Burhop's church a few weeks back. They turned out great and the frosting was equally as yummy.

Classic White Cupcakes -         
the notes in italics are the high altitude adjustments I made

 
 

1 3/4 cups sifted cake flour      plus 3 tablespoons (I used regular flour and did not actually sift it)

2 teaspoons baking powder      less 1/2 teaspoon

1/4 teaspoon salt

3/4 cup milk                            plus 2 tablespoons

2 teaspoons vanilla extract

1 3/4 cups sugar                     less 3 tablespoons

1 stick unsalted butter, room temperature

3 egg whites                             plus 1 egg white

 
 

Preheat oven to 350 and prepare the muffin pans with non stick spray and flour or paper cups.

Resift the sifted cake flour with the baking powder and salt.   Combine the milk and vanilla.   Cream the butter and sugar until fluffy. 

Alternating the flour mixture with the milk mixture, blend half of one, them the other into the butter mixture.  Mix well after each addition and repeat.  Mix until well blended.

 

In a separate bowl beat the egg whites until stiff, but not dry.  Fold them into batter.

 

Pour the batter into the muffin pans, filling at least halfway.  Bake for 15 to 20 mintues, until the cakes test done.

 

Remove  the pans and turn out the cupcakes onto a wire rack to cool. 

 

Yeild 24 cupcakes. 

 

 

Classic Buttercream Frosting

 

1 1/2 cups unsalted butter, softened

2 1/4 cups powdered sugar

liquid food coloring

2 tablespoons milk

 

Place the softened butter in a large bowl.  Gradually add the sugar by sifting a small amount over teh butter and stirring to incorporate.  Continue until all the sugar is blended in .   Beat hard with a wooden spoon or an electric mixer  until the icing is pale and fluffy. 

Beat in the milk.  Add food coloring if desired.