A tender white cupcake that is moist and deliciously flavored with vanilla and almond
Course: Cupcake, Dessert
2 3/4cupscake flour
1 2/3cupsgranulated sugar
12tablespoonsunsalted butter,room temperature
4large egg whites,plus 1 whole egg
Preheat oven to 350 degrees. Prepare muffin tin with paper liners.
Add the flour, sugar, baking powder and salt to the bowl of a stand mixer. Blend on low to combine. Add the softened butter and mix on low until crumbly and a little like coarse sand.
Start adding the egg whites, one at a time. Blend well on medium speed after each addition. If you're not sure how long to beat, go another minute. It's important to scrape the bowl all the way to the bottom after each addition. After all the egg whites have been added, blend in the whole egg. Make sure to scrape the sides and bottom again and mix one more time.
In a two cup measure, combine the milk, vanilla, and almond extracts. With the mixer on low, slowly stream in 1/3 of the milk mixture. Beat 1 to 2 minutes until fluffy. Repeat until all milk has been added. Scrape down the sides and bottom of the bowl and beat 2 more minutes.
Divide the batter into 24 cupcake liners.
Bake 16-18 minutes or until the top is no longer wet, or a toothpick inserted in the center comes out almost clean, a few crumbs are okay. Remove from the oven and allow the cupcakes to rest in the pan for 5 minutes. Remove to a wire rack and cool completely.