Saturday, September 4, 2010

White cupcakes with Butter Cream Frosting

*sorry no pics today the kids were very rowdy today*

  • 2 3/4 cups sifted cake flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 egg whites
  • 1 1/2 cups white sugar
  • 3/4 cup butter
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract


  1. Measure sifted flour, baking powder, and salt; sift together three times.
  2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
  3. Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Put Batter into cupcake pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cupcakes in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. 

Butter Cream Frosting

1 stick *room temp* Butter
3 Cups Powdered Sugar
3 Tablespoons Milk
1 Teaspoon Vanilla

Mix all together in Mixing bowl and if it is to thick for you add one more tablespoon of Milk


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