Categories: Cake, Cupcakes

Ingredients

• 3 1/4 cups sifted cake flour (not self-rising) – 11.8 oz
• 1 1/2 tablespoons baking powder
• 5 large egg whites, room temperature
• 14 tablespoons unsalted butter, softened (7 oz)
• 1 3/4 cups granulated sugar (12.25 oz)
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 cup plus 2 tablespoons milk
• Colored Sprinkles (1-2 tablespoons)
• Vanilla Frosting

Directions

1. Preheat oven to 350 degrees. Line 24 standard muffin tins with paper liners.

2. Have all ingredients measured out and ready to go.

3. Mix the cake flour, baking powder and salt together in a bowl and set aside.

4. In bowl of a stand mixer, beat the egg whites until soft peaks form. Gradually beat in 2 tablespoons of the sugar (from the original 1 3/4 cup) and keep beating until whites are almost stiff. If they get two stiff, they’re more difficult to fold in, but you want them to have plenty of volume. With a large rubber scraper, remove the whites from the stand mixer bowl and set aside in another bowl.

5. Add butter to stand mixer bowl and beat until creamy. Gradually add sugar and beat for about 5 minute, scraping sides of bowl often. Beat in salt, vanilla and almond extract (if using) and continue scraping sides.

6. Beginning and ending with the flour, add the flour and the milk alternately (flour, milk, flour, milk, flour). Scraping and mixing until batter is relatively smooth.

7. Fold the egg whites into the batter. At this point, you can decide how you want to dress up the cupcake batter. You can add mini chocolate chips, a couple of tablespoons of sprinkles, or divide the batter among little cups and die it with gel paste.

8. Divide batter evenly among the cupcake pans and bake on center rack for 22 minutes. Let cool and spread with vanilla icing.

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