Our friends Tom & Leanne got married last Monday, and since Tom had been asking me about making him cupcakes since last summer, I absolutely had to make a batch to bring to the reception. I knew exactly what I wanted them to look like - Vanilla Cake, Pale Blue Frosting, and Something Silvery on top. The problem was, I had yet to find the perfect Vanilla Cupcake recipe.
I must have poured over at least two dozen before settling on the "White Cupcake" recipe from - grrrrr - Martha Stewart. Why must the best recipes always be hers? Can someone else please take over, because I am getting sick of bowing down to her endless marketing and self promotion!
Well, I had to get over myself, because these cupcakes were JUST the Vanilla Cupcake recipe that I had been searching for. Moist, tender cake, with a delicate crumb, with a distinct aroma of vanilla. In fact, I think that this must be the exact recipe that Teacake Bakeshop uses.
Of course, there is some technique involved (Martha never makes it easy), but it is worth it.
If you are not afraid of beating eggwhites and folding them into a batter without breaking it, you are well on your way. Makes 3 dozen.
White Cupcakes
- 4 1/2 C. sifted cake flour
- 2 T. baking powder
- 3/4 t. salt
- 1 1/2 C. milk
- 1 T. vanilla extract
- 1 C. + 2 T. (2 1/4 sticks) unsalted butter, softened
- 2 1/4 C. sugar
- 7 large egg whites
- In a medium bowl, sift together cake flour, baking powder, and salt.
- Combine milk and vanilla in a glass measuring cup.
- Beat butter in an electric mixer fitted with a paddle attachment, until pale & creamy.
- With the mixer on medium speed, gradually add the sugar in a steady stream.
- Continue beating until light & fluffy, about 3 min.
- Reduce speed to low. Add flour mixture to butter mixture in 3 batches, alternating with the milk mixture and starting and ending with the flour. Do not overbeat.
- In a clean bowl of the electric mixture fitted with the whisk attachment, beat egg whites until stiff peaks form.
- Fold 1/3 of the whites into the flour mixture to lighten. Fold in remaining egg whites in two batches, being careful not to deflate the whites.
- Pour batter into prepared tins, filling cups to about 1/2 inch from the top.
- Bake 18-20 min, cool on wire racks.
I used my basic cream cheese frosting recipe, colored with a few drops of blue food coloring, and sprinkled silver dragees on top. Pretty as a picture!
