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.
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Mausam Sunar
[email protected]These cupcakes were a disaster! They didn't rise properly, and they were so dry that I couldn't even eat them. I would definitely not recommend this recipe.
Acidic Zone
[email protected]Overall, I thought these cupcakes were just okay. They weren't bad, but they weren't amazing either. I would probably try a different recipe next time.
Mohammad Nazmul
[email protected]These cupcakes were a little bit too dense for my taste. I would try using a different recipe next time.
Tohin Howladar
[email protected]I found that these cupcakes were a little dry. I think I would add a little bit more milk or butter to the batter next time.
Paul Chomba
[email protected]These cupcakes are a little too sweet for my taste. I would use less sugar next time.
Renel Dean-Crewe
[email protected]The only thing I would change about these cupcakes is to add a little bit more vanilla extract. I think it would really enhance the flavor.
Shalwah Aziiz
[email protected]I love that these cupcakes are made with simple ingredients. I know exactly what's going into them, and I can feel good about serving them to my family and friends.
george morutloa
[email protected]These cupcakes are perfect for any occasion. They're simple enough for a casual gathering, but they're also elegant enough for a special event.
xolani chaba
[email protected]The white cupcakes are a blank canvas for any kind of frosting or decoration. I've made them with buttercream, chocolate ganache, and even just a sprinkle of powdered sugar.
Bella b
[email protected]These cupcakes are always a crowd-pleaser. I've made them for birthdays, potlucks, and even just because.
Quandale
[email protected]I love how easy these cupcakes are to make. I always have the ingredients on hand, so they're a great last-minute dessert.
Jo Shef
[email protected]These cupcakes were a hit at my party! They were so moist and fluffy, and the frosting was perfectly sweet and creamy. I would definitely make them again.