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Thursday, 9 May 2013

Perfect White Cupcakes

White Cupcakes 2White Cake or in this case WHITE   CUPCAKE, is a very light white butter cake. So fluffy and cloud like, it just crumbles the moment you bite into it. White cakes are suitable for every occasion, but they are well known as Wedding Cakes. The white colour is achieved by using only egg whites and clear vanilla extract in the batter and not the yolks, which would make it a tint yellow. And its easier to tint the white cake with desired colour than tinting a yellow cake. The top of the cake will appear a pale yellow colour, but that's how it will be. But the inside of the cake, is so beautifully White.

As for the fillings and frosting  everything goes well with the white cake. But I had some cookie dough left from my Cookie Dough Brownie, so I ended up tinting my cookie dough purple and just placed dollops on top of the cupcakes. But you must check out the “ Best Ever Buttercream Icing ” in the original recipe of Cafe Sucre Farine.

Now I must confess, I need more practice in cake decorating. So don’t be deceived by the picture I have posted below ;)

Recipe Adapted from the Cafe Sucre Farine

Makes 16 Cupcakes

You Will Need:

75g of Unsalted Butter
A Cup of Cake Flour (***Substitution Below)
1/2 Cup of Whole Milk
3 Egg Whites
A tsp of Vanilla Clear Extract
3/4 Cup of Caster Sugar
2 tsp of Baking Powder
1/2 tsp of Salt

The Baking:

White Cupcake Preheat the oven to 160 degrees.
Line standard size cupcake pan with cupcake liners.

In large measuring cup lightly whisk milk, egg whites, and vanilla extract. In a large bowl mix cake flour, sugar, baking powder, and salt. Lightly mix everything together.  Now add butter and beat at low speed until mixture resembles moist crumbs, with no large clumps of flour.

Add 3/4 of the milk mixture to the crumbs and beat at medium speed (or high speed if using a handheld mixer) for 1-1/2 minutes. Add remaining milk mixture and beat 30 seconds more. Scrape down the sides of the bowl and beat for 20 seconds longer at low speed.

Evenly distribute the batter in the cupcake tins, filling the cups no more than 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted in the centre comes out clean.

Let the cupcakes cool in the pan for 5 mins and then remove the cupcakes from the pan carefully and let them cool completely on a wire rack.

Frost as desired.

IMPORTANT POINTERS:
  • To Make the Cake Flour: Its 1 cup : 2 tbsp ratio of flour to corn flour / corn starch. So to make a cup of cake flour, first measure a cup of plain flour. Then remove 2 tbsp of flour from it. Now, add 2 tbsp of corn flour / corn starch to the flour. And that’s it you have cake flour. If you want to know more about cake flour, read this.
  • Do read my Tips for Cake Baking post for more tips and pointers on baking.

Happy Baking!

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