Ingredients
The following ingredients have 26 Servings
- 1 c 2 sticks, 8 ounces, 230g unsalted butter, room temperature
- 1 tbsp. baking powder
- 2 1/2 c 500g superfine or granulated sugar
- 3/4 tsp. salt
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 5 large egg whites
- 2 3/4 c 344g cake flour
- 1 c 8 ounces, 225g milk, room temperature (I prefer whole)
Instruction
- Preheat oven to 350 degrees. Prepare muffins tins. 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.
