Recipe courtesy of the Cupcake Deck
These cupcakes will make any day feel like it's a white Christmas. Egg whites make this cupcake light & airy. The addition of the almond extract brought memories of a Chinese bakery food.... still can't pinpoint it though... if anyone can tell me what this cake reminds them of, please let me know.
ingredients (all at room temp.):
1 1/4 cups cake flour
3/4 tsp. baking powder
1/8 tsp. salt
3/4 cup whole milk
1 tsp. vanilla extract
1/4 tsp. almond extract
6 tbs. butter
3/4 cup sugar
(the recipe called for 1 cup but i used less cause of the frosting)
3 large egg whites
Preheat oven to 350 degrees. Line muffin tin with paper liners.
Sift flour, baking powder & salt and set aside. In a small bowl stir the milk & extracts together and set aside.
In a large bowl, using and electric mixer with the paddle attachment on medium speed, cream the butter & sugar, about 3 minutes. Then on low speed, add the flour mixture in three additons and the milk in 3, beginning & ending with the flour. Mix until the flour is incorporated. Set aside.
In another bowl, beat the egg whites with clean beaters on medium speed until foamy for about 30 seconds. Then beat on high speed until they became shiny & smooth. The eggs whites should cling to the beaters. Stir about 1/3 of the egg whites into the cake batter. Then fold in the remaining eggs just until blended.
Spoon batter into liners to about 1/4 inch below the top of liner. Bake about 20 minutes. Cool in pan for 10 minutes then remove cakes from pan and let cool completely on wire rack.
Frosted with White Chocolate Frosting & decorated with traditional holiday colors.... red & green.
White Chocolate Frosting
3 ounces of white chocolate, melted
1/4 cup butter
4 ounces cream cheese
1 tsp. vanilla extract
1 1/2 cups powdered sugar
Beat chocolate, butter, cream cheese and vanilla until smooth, about 1 minute. Add the sugar, mixing until the frosting is smooth, about 1 minute. Spread 2 tablespoons of frosting on each cupcake.
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