Cupcakes continue to remain popular over the years. Small cakes with a
little lot of frosting in various flavor combinations will always be a hit with young and old alike. While American-style desserts aren’t my specialty, everyone needs to have a go-to cupcake recipe.
I found this White Velvet recipe from an old post on Curious Cupcakes. Like most cupcake recipes, it’s super simple, there are a few ingredients, and they cook real quick. I’ve already made these several times and every time I make them they come out fantastic. If you’re still making cupcakes from a box, you really should try these out!
White Velvet Cupcakes
courtesy of curious cupcakes
Makes 12 cupcakes
– 2 large egg whites
– 1/2 cup milk
– 1 teaspoons vanilla
– 1 1/2 cups sifted cake flour (important! make sure you use cake flour and not all-purpose flour)
– 3/4 cups sugar
– 2 teaspoon baking powder
– 1/2 teaspoon salt
– 6 tablespoons unsalted butter, softened
Preheat oven to 350F
Fill one 12-hole cupcake tray with cupcake liners
In a medium bowl, combine egg whites, vanilla and 1/8 cup milk.
In a large mixing bowl, combine cake flour, sugar, baking powder and salt and mix together to blend. Add the butter and remaining 1/2 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high if using a hand mixer) for 1.5 minutes. Then add the egg, vanilla and milk mixture in three equal parts, beating for 20 seconds between additions.
Pour the batter into prepared cupcake trays. Try to fill each cake with an equal amount of batter. Try using an ice cream scoop to help make scoops of batter even. Each cupcake wrapper will be about 2/3-3/4 full. Place trays in the oven for 15-20 minutes, remove when golden yellow and a toothpick stuck in the center comes out clean. Let cool for 10 minutes in the pan, then place on a cooling rack. Let cool completely before frosting.