A Bakers Field Guide to Cupcakes - White Cupcakes

12 cupcakes
This is a simple, moist white cake that can be varied endlessly.
INGREDIENTS
• 1 ¾ C. all-purpose flour
• 2 Tsp. baking powder
• ¼ Tsp. salt
• 3 large egg whites
• ¾ C. milk
• ½ C. (1 stick) unsalted butter, at room temperature, cut into small pieces
• ¾ C. sugar
• 1 Tsp. vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F. Line one 12-cup cupcake tin with paper liners.
2. Whisk flour, baking powder & salt together in a small bowl to aerate &
combine; set aside.
3. Whisk egg whites & milk together in a small bowl combine; set aside.
4. In a large bowl with an electric mixer on medium-high speed, beat butter until
creamy, about 2 minutes. Add sugar gradually, beating until light & fluffy, about
3 minutes, scraping down the bowl once or twice; beat in vanilla. Add the flour
mixture in four additions, alternately with the egg white/milk mixture. Begin &
end with the flour mixture & beat until smooth on low-medium speed after each
addition.
5. Divide batter evenly in pan. Bake for about 20 minutes or until edges are
turning light golden brown; a toothpick inserted in center will show a few moist
crumbs.
6. Cool pan on rack for 5 minutes then remove cupcakes to a cooling rack to cool
completely.
TIPS
Cupcakes keep for 2 days at room temperature in airtight container; 1 week
frozen in airtight container.