Happy Birthday to Me!
It's my birthday this Saturday, but everyone wins when there are funfetti cupcakes! I've been baking for the last three hours, and I'm bringing the extra into work tomorrow to celebrate my last day of trauma. Staff relief here I come! There are so many reasons to celebrate!
Fluffy Vanilla Cupcakes
Yield: 42 large cupcakes
Ingredients:
10 large egg whites at room temperature
1 1/2 cup 1% milk, at room temperature
4 1/2 teaspoons pure vanilla extract
5 1/2 cups cake flour, sifted
3 1/2 cups sugar
2 tablespoon + 2 teaspoon baking powder
1 1/2 teaspoon salt
24 tablespoons unsalted butter, at room temperature and cut into cubes
1 1/2 cup 1% milk, at room temperature
4 1/2 teaspoons pure vanilla extract
5 1/2 cups cake flour, sifted
3 1/2 cups sugar
2 tablespoon + 2 teaspoon baking powder
1 1/2 teaspoon salt
24 tablespoons unsalted butter, at room temperature and cut into cubes
1 cup rainbow sprinkles
Method
1. Preheat oven to 350°F (180°C). Grease cupcake pans or line with cupcake liners.
2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/2 cup of milk, and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
4. Add the butter and remaining 1 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Stir in rainbow sprinkles.
6. Pour batter into the cupcake pan.
7. Bake 18-22 minutes or until a cake tester comes clean when inserted into the center. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks.
8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.
Adapted from sweetapolita.com
Method
1. Preheat oven to 350°F (180°C). Grease cupcake pans or line with cupcake liners.
2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/2 cup of milk, and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
4. Add the butter and remaining 1 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Stir in rainbow sprinkles.
6. Pour batter into the cupcake pan.
7. Bake 18-22 minutes or until a cake tester comes clean when inserted into the center. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks.
8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.
Adapted from sweetapolita.com
Allergens: Wheat, Gluten, Milk, Eggs, Soy (in the sprinkles)
Nutrition (1 cupcake): 185 calories, 7 g fat, 4 g saturated fat, 18 mg cholesterol, 194 mg sodium, 16 mg potassium, 29 g carbohydrates, .5 g fiber, 17 g sugar, 3 g protein, 5% vitamin A, 0% vitamin C, 6% calcium, 6% iron, 11% folate, 5% niacin, 3% phosphorous, 6% riboflavin, 8% thiamine
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