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White Cake Cupcakes

My Nana had a collection of milk glass pieces, mostly decorative, but perfect for a blog. The only thing I’ve managed to snag, so far, from my Papa is her cake stand. Then a couple weeks later, my Papa asked for a cake in exchange for giving me the cake stand and who was I to deny a request from my Papa? Grandparents, they pretty much get what they ask for.

The odd thing about my Papa asking for a cake is that he doesn’t particularly like sweets. So I wanted a cupcake that when frosted wasn’t sweet. When I asked my mom what kind of cake I should make him, she said any cake would do.

…..  ….  …. ….

Friends, I’m horrific at decision making when it comes to creative things (or what to eat). I’m fantastic at someone saying “I want <insert dessert/food>” and then going forth to find a recipe and making it. But having to decide stuff with no input? I dither for daaaaays. And occasionally I go the way of Eeyore and dither for days, weeks, months…years. (Not really years but months – totally).

So one morning, on my three week break before starting work, I randomly woke up early and decided that I would make my Papa cupcakes, instead of a cake, because they travel more easily than a full cake. And they can be frozen and then defrosted individually.

I finally came across a white cake recipe from Andie over at Can You Stay For Dinner? the post has both white and yellow cake, but since I like the yellow cake recipe from Smitten Kitchen I decided to go with the white cake recipe.  I paired the cupcakes with my go-to chocolate ganache from Alice over at Savory Sweet Life which can be made three ways – whipped, glazed, and piped. I generally use the glaze version of the frosting since it’s the quickest way to top cupcakes. And they travel very well since you don’t have to worry about frosting getting everywhere.

I used dark chocolate from Trader Joe’s (the pound plus bars are amazing) for the ganache which added some sweetness but not a whole lot making the final cupcake a great balance of sweet and yet not coyingly sweet.

 The recipe from Andie only makes a dozen, which was perfect for my application (because really, who needs more than a dozen cupcakes to themselves?) could pose a problem if you wanted lots of cupcakes. Or it might just be a me problem is I dislike scaling up, or down, recipes.

All in all, the white cake itself was very airy and wasn’t very crumbly, it reminded me of a good bakery cupcake – or a good wedding cake. Its really the perfect blank canvas for all sorts of combinations. I’m definitely going to be using this in the future as my go-to white cake.

Yikes. Now that I have a go-to yellow and white cake recipes what do I need to search for now?

 White Cupcakes

From Andie of Can You Stay for Dinner?

Makes 12

1 cup cake flour
1/2 cup whole milk, room temperature
3 large egg whites, at room temperature
1 tsp vanilla extract
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
5 tbsp unsalted butter, softened but still cool

Preheat oven to 350, then line your cupcake tin with liners and spritz with nonstick cooking spray.

Whisk milk, egg whites, and vanilla together (not in your standmixer, please.)

In your standmixer, mix the cake flour, sugar, baking powder, and salt togther. Mix in the butter and beat on low speed until the mixture looks like moist crumbs. No large clumps of flour should be hanging around.

Add 3/4 of the milk mixture to the flour mixture and beat on medium speed for about 1 1/2 minutes. Scrape down the sides. Then add the remaining milk mixture and beet for another 30 seconds. Scrape down the sides again and beat for another 20 seconds. (I also like to scrape the bottom just in case something is sticking there).

Distribute the batter evenly in the cupcake tin and bake for 20-22 minutes. A toothpick should come out clean.

Once the toothpick is clean remove from tin and let them cool completely on a wire rack.

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