These are really the best white cupcakes I have ever had. They are extremely light and fluffy. This recipe is totally different from how I normally start baking by creaming the butter and sugar. A year ago when I first made these cupcakes, I remember reading and rereading the directions. I really thought there was no way these cupcakes would turn out. I guess I am definitely a creature of habit when it comes to baking. Anyway, I am so glad that I followed the recipe. These cupcakes were so much better than my expectations. They were truly heavenly.
I was so delighted with these cupcakes that it made me think about how God wants to delight us or bless us to reveal that His knowledge is far greater than ours. Our knowledge is so limited. We cannot possibly know what the outcome of things will be. All we need to do is trust God. Another reason God wants to bless us is so we can be a blessing to others. God has bless me with a love for His Word and a love for cooking. I pray often that I can use these posts to bless others. May God pour His blessings on you. May you experience things in your life that are so much better than your expectations. Read how God Blessed Peter in Luke 5:1-11.
White Velvety Butter Cupcake Recipe – Adopted from Rose Levy Beranbaum’s Rose’s Heavenly Cakes
• 4 liquid ounces of egg whites (around 4 large egg whites)
• 1 cup whole milk
• 2-1/4 tsp vanilla
• 3 cups sifted cake flour (make sure to use cake flour)
• 1-1/2 cups sugar
• 1 TB plus 1 tsp baking powder
• 1/2 tsp salt
• 12 TB (1-1/2 sticks) unsalted butter, softened
Preheat oven 350 degrees. Prepare two standard cupcake pans with your favorite liners.
In a medium bowl, combine egg whites, vanilla, and 1/4 cup milk.
In a large bowl, combine cake flour, sugar, baking powder, and salt. Put the electric mixer on the lowest setting and mix for 30 seconds. Add the butter and 3/4 cup milk.
Mix on low-speed until moistened. Increase to medium speed for 1-1/2 minutes. Then add the egg whites, vanilla, and milk mixture in three equal parts, beating 20 seconds each time.
Pour into prepared cupcake trays. Try using an ice cream scoop. Fill each scoop 3/4 full.
Bake for 15 to 20 minutes. Do not over bake. My cupcakes were done in exactly 15 minutes. Remove from the oven as soon as a toothpick comes out clean when inserted into the center. Let cool 10 minutes. Remove the cupcakes from the pan to finish cooling. Cool completely before frosting.
Vanilla Buttercream Frosting
• 3 sticks unsalted butter, softened
• 3-1/2 cups confectioners sugar
• 1 TB pure vanilla
• 3 tablespoons heavy cream
pinch of salt
Using the whisk attachment for your electric mixer, whip the butter until smooth and creamy. Add 1 cup confectioners sugar and 2 tablespoon heavy cream. Mix until creamy. Add 2 cups of confectioners sugar and mix until smooth and creamy. Add the last 1/2 cup of confectioners sugar and 1 tablespoon of cream. Mix until fluffy. Next, add 1 tablespoon of vanilla. Mix on high until the icing is light and fluffy.
For additional pictures visit www.recipesforourdailybread.com
I really enjoy being a contributing blogger for Oodles World’s Our Neighborhood Blog. I pray each of my posts will bring Glory to God.