ULTIMATE WHITE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
- Sift the flour, baking powder and salt into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside.
- Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer).
- Mix on low speed until the butter is smooth, about 1 minute. Gradually beat in 1/2 cup of the sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the rest of the flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter.
- Put the egg whites in a clean bowl. Whip on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold the whites into the batter in three batches. Divide the cake batter evenly between the liners.
- Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, about 20 minutes.
- Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
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
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
VANILLA CUPCAKES FROM SCRATCH
A quick and easy recipe for cupcakes from scratch! Frost as desired after cupcakes have cooled.
Provided by Janine S.
Categories Desserts Cakes Yellow Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
- Sift flour, baking powder, and salt together into a bowl. Whisk milk, eggs, and vanilla extract together in a separate bowl.
- Beat sugar, butter, and shortening together in a large mixing bowl with an electric mixer until creamy. Mix in flour mixture. Add milk mixture and beat on low speed for 30 seconds. Increase speed to high and beat until smooth, about 2 minutes. Fill the prepared muffin cups 1/2 full with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 23.3 g, Cholesterol 31 mg, Fat 5.8 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 2.6 g, Sodium 182.6 mg, Sugar 13.2 g
SIMPLE WHITE CAKE
This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes.
Provided by SCOTTOSMAN
Categories Desserts Cakes White Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a 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. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 29.4 g, Cholesterol 52.1 mg, Fat 8.9 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 141.8 mg, Sugar 17.3 g
WHITE SCRATCH CUPCAKES
These are easy from scratch white cupcakes from cupcakerecipes.com. I used them for the popcorn cupcakes recipe #-308253
Provided by holly the grey
Categories Dessert
Time 30m
Yield 12 Cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line cupcake pans with paper liners.
- Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
- Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
- Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
- Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes in pans then remove and place on wire racks to cool completely.
- Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.
Nutrition Facts : Calories 273.6, Fat 10.3, SaturatedFat 2.9, Cholesterol 38.1, Sodium 209.8, Carbohydrate 41.4, Fiber 0.6, Sugar 22.4, Protein 4.1
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