THE MOST AMAZING WHITE CUPCAKES
White Cupcakes that are perfectly soft, flavorful, light, and airy. Skip the boxed mix and make this easy one-bowl recipe at home!
Provided by Rachel Farnsworth
Categories Dessert
Time 28m
Number Of Ingredients 8
Steps:
- Line 2 muffin tins with cupcake liners. Preheat an oven to 350 degrees F.
- In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract. Beat in eggs and buttermilk. until mixture is smooth.
- Add in baking powder and salt and mix in briefly, until just combined. Slowly beat in cake flour just until the mixture is smooth.
- Fill each cupcake half of the way full. Bake at 350 for 14 to 18 minutes. Transfer to a wire rack to cool completely before frosting with your favorite frosting.
Nutrition Facts : ServingSize 1 cupcake, Calories 129 kcal, Carbohydrate 17 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 88 mg, Sugar 8 g
EASY WHITE CUPCAKES
Easy white cupcakes are soft, delicate, and surprisingly simple to make from scratch. These moist and light-as-air cupcakes are perfect for weddings, events, and birthdays.
Provided by Heather
Categories Dessert
Time 53m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit and line cupcake pan with liners. Set aside.
- In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.
- Add butter and granulated sugar to a large bowl. Using a hand mixer or stand mixer, cream together until light and fluffy, about one minute. Add vanilla and beat until incorporated. Then, add egg whites and beat until light and fluffy, about one minute.
- Add flour mixture to butter mixture in thirds, alternating with the milk, just until each ingredient is incorporated and batter is smooth. Do not overmix.
- Divide batter between 15 cupcake liners, filling each about 2/3 full. Bake in preheated oven for 15-18 minutes, or until a toothpick comes out clean.
- Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
- In a large bowl, add room temperature butter and beat until creamy, about one minute.
- Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
- Add vanilla extract, salt, and heavy cream and whip for an additional 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
- Pipe or spread frosting with a knife onto cupcakes and serve.
Nutrition Facts : ServingSize 1 cupcake, Calories 423 kcal, Carbohydrate 58 g, Protein 3 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 56 mg, Sodium 276 mg, Fiber 1 g, Sugar 48 g
ULTIMATE DUDE CUPCAKES
Steps:
- Preheat the oven to 300 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Add the buttermilk, warm water, applesauce, vanilla extract and eggs, and mix until well combined.
- Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into the center comes out clean, 18 minutes. Cool the cupcakes completely.
- To assemble: Cut a hole in the center of the chocolate cupcakes with a paring knife. Scoop 1/2 tablespoon of Cookie Dough Filling into the center. Replace the piece of cake you cut out. Generously frost the top of the cupcake with the Peanut Butter Frosting. Drizzle with store-bought caramel sauce and sprinkle with kosher salt. Place the Fondant Covered Chocolate Chip Cookie Tire on top.
- Combine the flour, baking soda and salt in a small bowl and set aside. In the bowl of an electric stand mixer with the paddle attachment, beat the butter with the brown sugar, granulated sugar and vanilla extract until creamy. Add the milk and mix. Gradually beat in the flour mixture. Stir in the chocolate chips by hand. Divide in half and set one half in the cooler to chill. Reserve the other half for the Fondant Covered Chocolate Chip Cookie Tires.
- Cream the butter and add the peanut butter and mix until blended. Add the vanilla and continue mixing. Sift in the powdered sugar and whip until soft and fluffy. Put the frosting in a pastry bag and cut 1/2-inch off the tip.
- Preheat the oven to 375 degrees F.
- Bake the reserved Cookie Dough Filling in the oven until golden brown, 9 to 11 minutes. Remove from the oven and allow to cool.
- Cut out circles of cookies with a circular cookie cutter. Roll out the fondant and cut out circles of fondant with a circular cookie cutter slightly larger than the cutter you used for the cookies. Wrap the fondant circle around the cookie circle. Stick 1 white chocolate candy melt in the center of the fondant so that it sticks. Using the "v" point of a star-shaped cookie cutter, press "tire treads" all around the sides of the cookie.
SIMPLE WHITE CUPCAKES
This is great to make with the kids because it's so EASY. It's not the "best" cake in the world, but it's easy and no fuss. I usually gently fold in some sprinkles so that it's "confetti" cake and the kids think it's great fun!
Provided by CandyTX
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a 12-muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Combine flour and baking powder, add to the creamed mixture and mix well.
- Stir in the milk until batter is smooth. Pour or spoon batter into the liners.
- Bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Nutrition Facts : Calories 210, Fat 9, SaturatedFat 5.4, Cholesterol 52.8, Sodium 137.8, Carbohydrate 29.4, Fiber 0.4, Sugar 16.8, Protein 3.1
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