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

Ingredients
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.)

Instructions
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

Ingredients

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)

Instructions

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.