I’ve not had very good luck with cupcakes in the past. I mean, really, cupcakes?!? Five-year-olds can make them! I’ve filled the pans too full and had the batter overflow as they baked. I’ve tried rotating the pans and ended up dumping half-baked cupcakes all over my oven door. I’ve baked them perfectly (or so I thought) only to find out they were as hard as rocks when I removed them from the pan. I mean, I’ve cried over cupcakes. It’s bad.
So this past weekend I had a request for cupcakes. “This is it”, I thought, “time to get over my fear. Time to conquer the cupcake!” A little melodramatic, I suppose but I literally felt like I was going into a baking battle and I was determined to win. I got to researching and found what I hoped to be the best white cake ever.
So, guess what? I didn’t ruin them! Yay! And just like the name says, this truly is a perfect white cake. Super moist, tender and a fine crumb. All the good qualities you would want in a cake. Dorie Greenspan knows her stuff and this cake recipe (with my tiny modifications) proves it.
Oh and please forgive my decorating skills. I’m used to doing things that taste awesome and don’t have to look pretty so I was poorly equipped to make these resemble anything close to a Sprinkles cupcake. But hey, I tried.
Perfect Party Cupcakes
1 1/2 c. Sugar
1 Stick Unsalted Butter
2 1/4 c. Cake Flour
1 T. Baking Powder
1/2 t. Salt
1 1/4 c. Whole Milk
4 Large Egg Whites
1 T. Pure Vanilla Extract
Buttercream (recipe below)
Preheat oven to 350 degrees. Line a regular muffin tin with cupcake liners.
In a medium bowl, sift together the flour, baking powder and salt. In another bowl, whisk together the milk and egg whites. In a mixer, beat sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat the vanilla into the sugar and butter mixture.
Add one-third of the flour mixture to the sugar and butter, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until fully incorporated then add the last of the dry ingredients.
Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Spoon 3-4 tablespoons of the batter into the lined muffin tins or until they are 2/3 full. Bake for 18 minutes or until a toothpick inserted in the middle comes out clean. Cool completely in the pan on a wire rack.
Buttercream Dream Frosting
2 Sticks Unsalted Butter
1 c. Shortening
1/8 t. Salt
2 T. Pure Vanilla Extract
2 pounds (7.5 c.) Powdered Sugar, sifted
4 T. Very Cold Heavy Whipping Cream (or milk)
Pink Dye (optional)
Cream the butter and shortening in the bowl of an electric mixer until fluffy. Add the salt and vanilla extract and combine well. Begin adding in the sugar, one cup at a time and mix thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the the very cold heavy whipping cream one tablespoon at a time, combining well after each addition. Beat on medium-high speed for 3 minutes to reach desired consistency. Color with dye, if using, and frost cupcakes.