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White
Cupcakes: Preheat oven to 350 degrees F (177 degrees C)
and lightly butter or line 12 muffin cups with paper liners.
While eggs are still
cold separate the eggs, placing the yolks in one bowl and the whites in another
bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room
temperature before using (about 30 minutes).
In a mixing bowl
sift or
whisk together the flour, baking powder, and salt. Set aside.
In the bowl of
your electric
mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150
grams) of the sugar
and beat until light and fluffy (about 2-3 minutes). Scrape down the sides
of the bowl. Add egg yolks, one at a
time, beating well after each addition. Scrape down the sides of the bowl.
Beat in the vanilla extract.
Then, with the mixer on low speed,
alternately add the flour mixture and milk, in three additions, beginning and
ending with the flour.
In a clean bowl of your
electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat
until stiff peaks form. With
a rubber spatula gently fold a
little of the whites into the batter to lighten it, and then
fold in the remaining
whites until combined. Do not over mix the batter or it will deflate.
Evenly fill the
12 muffin cups with the batter and bake for about 18-20 minutes or until nicely
browned and a toothpick inserted into a cupcake comes out clean. Remove
from oven and place on a wire rack to cool completely. With a knife or offset spatula,
spread frosting on each cupcake. If
you want to pipe the frosting, I like to use a large Wilton 1M (open or closed)
star decorating tip. Garnish with colored sprinkles. These cupcakes are best
served the same day, but they can be stored at room temperature for a few days.
Butter Frosting:
In an electric mixer, or with a hand mixer, cream
the butter until smooth and well blended. Add the vanilla extract. With the
mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and
beat on high speed until frosting is light and fluffy (about 5 minutes). Tint the
frosting with desired food color (I use the paste food coloring that is
available at cake decorating stores and party stores).
Makes 12 cupcakes
Source:
Foster, Sara. 'The
Foster's Market Cookbook'. Random House, Inc. New York: 2002.
Hay, Donna.
Modern Classics Book 2. Harper Collins Publishers Inc. New York: 2003.
Malouf, Tarek &
The Hummingbird bakers. The Hummingbird Bakery Cookbook. Ryland Peters &
Small. New York: 2009.
Purdy, Susan G. '
A Piece of
Cake'. Collier Books. New York: 1989.
Rinsky, Glenn &
Rinsky, Laura Halpin. The Pastry Chef's Companion. John Wiley & Sons,
Inc. New York: 2009.
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