Tuesday, February 21, 2012

Classic White Cupcakes

There was no special occasion for these cupcakes. Everyone thought I was crazy when I told them my only reason for making them was so I could test out my piping set that I got for Christmas (thank you again, parents!). This was the first time I ever piped frosting. It was an adventure. It was fun but also frustrating. I'm sure it will only get easier as I continue to practice.

This was also (surprisingly) the first time I have made cupcakes and frosting from scratch. I enjoyed it so much more than buying a boxed mix and a tub of frosting. I recommend everyone should try it sometime!

White Cupcakes
recipe from Betty Crocker's The Big Book of Cupcakes

2 3/4 c. flour
3 tsp. baking powder
1/2 tsp/ salt
1 2/3 c. sugar
5 egg whites
2 1/2 tsp. vanilla extract
1 1/4 c. milk
3/4 c. shortening or butter (I did 1:1 shortening and butter to total 3/4c.)

1. Preheat oven to 350 degrees. Place 24 paper baking cups in a regular-sized muffin pan(s). This recipe yields 24 cupcakes.
2. In a medium bowl, mix flour, baking powder and salt. Set aside.
3. In a large bowl, beat shortening/butter on medium speed for 30 seconds. Gradually add sugar, beating well after each addition.
4. Add egg whites, one at a time and beat well.
5. Beat in vanilla extract.
6. On a low speed, alternately beat in the flour mixture and milk (adding increments of approximately 1/3c. each time).
7. Divide batter evenly between muffin cups, filling about 2/3 full (I found I had more batter left over if I filled them 2/3 full so I filled them closer to the top).
Note: If you only have one 12-cup muffin pan, allow the pan to cool before filling with the batter and cooking the second round.
8. Bake 18 to 20 minutes. Let cool in the pan for 5 minutes and then transfer to a cooling rack.
9. Enjoy now or frost with the buttercream recipe below when completely cooled.

Chocolate Buttercream Frosting
adapted from Savory Sweet Life

1 c. butter (2 sticks), softened
3 1/2 c. powdered sugar (I used 1/2 c. in addition to thicken)
1/2 c. cocoa powder
1/2 tsp. salt
2 tsp. vanilla extract
4 Tbs. milk
If piping, 1 small spoonful shortening (this will help the frosting maintain shape)

1. Cream butter for a few minutes with a hand mixer.
2. Slowly add cocoa powder and powdered sugar until well blended.
3. Add vanilla extract and salt and mix.
4. Slowly add milk and beat for another 3 minutes.
Notes: if the frosting is too thin, add more sugar; if it is too thick, add more milk. The frosting can be refrigerated for a couple of days but allow it to get to room temperature before frosting cakes, cupcakes, etc. 


  1. Your pictures turned out so good Britt!

  2. Great looking cupcakes, you did a wonderful job. Thanks for sharing the cake and frosting recipe.

    1. Thank you and thank you for visiting our blog!

  3. These cupcakes look so pretty and delicious!

    1. Thank you! Hope you don't mind, but I l glanced at your blog - love it!



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