So those are not the words to the Billy Idol song, we all know that, and obviously, these are not white. But the recipe itself is called White Cupcakes. And they really are… so white infact, that they took the pink food coloring so well it amazed me. When I saw the hot pink batter, I shit you not, I literally squealed. I love hot pink. Therefore I am fully endorsing Wilton gel food coloring. Go forth, ye minions, and buyeth!
Anyway… these are Martha’s White Cupcakes. They’re made with egg whites, which is a departure from my normative behavior cupcake-wise. But well worth it for the white color. If you’re looking for a recipe that takes color well, this is it. And of course, I used clear vanilla extract for these to make them even whiter. Once again, I wanted to make the Ina Garten coconut cupcakes, but I forgot the almond extract! *shakes fist in the air* So, another time. Meanwhile I’m glad I made these because they are fantastic.
MARTHA STEWART WHITE CUPCAKES
INGREDIENTS: (Makes 3 dozen.)
- 4 ½ cups sifted cake flour (not self-rising)
- 2 tablespoons baking powder
- ¾ teaspoon salt
- 1 ½ cups milk
- 1 tablespoon pure vanilla extract
- 1 cup plus 2 tablespoons (2 ¼ sticks) unsalted butter, softened
- 2 ¼ cups sugar
- 7 large egg whites
- Preheat oven to 350 degrees F. Line cupcake or muffin tins with papers; set aside. Into a medium bowl, sift together cake flour, baking powder, and salt. Combine milk and vanilla in a glass measuring cup.
- Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat until pale and creamy. With mixer on medium speed, gradually add sugar in a steady stream; continue beating until light and fluffy, about 3 minutes. Reduce speed to low.
- Add flour mixture to butter mixture in three batches, alternating with the milk mixture and starting and ending with the flour. Do not overbeat.
- In a clean bowl of electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until stiff peaks form. Fold one-third of the whites into flour mixture to lighten. Fold in remaining egg whites in two batches, being careful not to deflate the whites.
- Pour batter into prepared tins, filling cups to about ½ inch from the tops. Bake until a cake tester inserted near the centers comes out clean and the tops spring back when pressed lightly in the center, 18 to 20 minutes. Remove from oven; let cool completely before icing or storing.
I halved the recipe because I didn’t feel the need to make 3 dozen cupcakes. I, as always, used this calculator to do so and I highly recommend it.