Ingredients

The following ingredients have 26 Servings
  • 1 cup (2 sticks or 226g) unsalted butter, (room temperature)
  • 2 tsp. baking powder
  • 2 1/2 cups (500g) superfine or granulated sugar
  • 3/4 tsp. salt
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 5 large egg whites
  • 2 3/4 cups (344g) cake flour
  • 1 cup (8 ounces or 225g) milk, (room temperature (I prefer whole))

Instruction

  • Preheat oven to 350°F. Prepare muffins tins with liners. (This recipe yields 24-28 cupcakes.)
  • In the bowl of stand mixer with paddle attachment, cream together butter, baking powder, sugar, salt, and extracts until light and fluffy, about 5 minutes. (be sure to stop half way and scrape down sides)
  • With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition. (scrape down sides as necessary)
  • With mixer still on low, add in 1/3 of the flour into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and then the remaining flour. (scrape down sides as necessary)
  • Using a 1/4 cup ice cream scoop or a 1/4 measuring cup, fill muffin tin.
  • Bake for 16-22 minutes, or just until cupcakes start to brown and the center springs back when touched.
  • You can also insert a toothpick into the center of the cupcake, and if removed mostly clean, cupcakes are done. Make sure to not brown cupcakes as they are better when slightly less done.
  • Remove cupcakes from oven and cool in pan for up to five minutes, then invert onto wire rack. Cool completely before frosting.