Tuesday, August 14, 2012

White Cupcakes with Cream Cheese Icing

Can't believe I let July pass by without a blog update! Here's a fun dessert... I made these for a friend's birthday by putting a twist to this cake recipe by Sweetapolita.

You'll need...

For the cake:
5 large egg whites
3/4 cup milk, divided
2 1/4 teaspoons vanilla extract
2 3/4 cups cake flour
1 3/4 cups sugar
1 Tbsp. and 1 teaspoon baking powder
1 teaspoon salt
12 Tbsp. unsalted butter

For the icing:
8 oz. cream cheese
8 Tbsp unsalted butter (1 stick)
1 tsp. vanilla
1 lb. of sugar

Let eggs sit on the counter for about 30 minutes to bring them to room temperature. Move butter to a plate and cut into cubes. Let this soften for about half an hour as well. 

Preheat your oven to 350 degrees. Prepare 2 cupcake pans by lining each tin with paper liners and spraying each with a shot of Baker's Joy.

In a measuring cup or small bowl, use a fork to whisk together the egg whites, vanilla, and 1/4 cup of the milk. Set this aside for later.

Sift together dry ingredients (flour, sugar, baking powder, salt) into a large mixing bowl, and stir gently with a whisk until just combined.

Add remaining 1/2 cup of milk to the flour.

Then toss in the butter.

Use an electric mixer on low speed for about 30 seconds until the mixture moistens up. Then crank the speed to medium-high until the batter is well combined - about 90 seconds.

Scrape the sides of the bowl, and add one-third of the egg mixture at a time, mixing well between each addition.

 Voila! Now use a scooper to evenly fill the cupcakes tins.

Bake 15-18 minutes or until golden on top. 

Blend together icing ingredients until creamy, and spread or pipe onto the cupcakes once they've cooled. This icing is SO sweet, so I didn't pipe the edges, but there's enough to smother them if that's your thing. :) Top with sprinkles or other fun treats! I used strawberry halves and mini Oreos.


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