Best White Cupcakes

By luvmybuttonsnbows

Ingredients

• 1/4 cup unsalted butter, softened
• 1/4 cup shortening
• 1 1/2 teaspoons baking powder
• 2/3 cups granulated sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 2 large egg whites
• 1 1/3 cups cake flour
• 1/2 cup whole milk

Preparation

Step 1

1 Preheat pie maker.
2 In a bowl with a mixer, cream the butter shortening, baking powder, sugar, salt and extracts until light and fluffy, about 5 minutes. Scrape sides.
3 Add egg whites and beat well then scrape sides.
4 Add the flour and the milk and mix until just smooth.
5 Pour batter into wells until 2/3 full.
6 Close pie maker and set timer for 8 minutes.
7 Check for doneness by inserting a skewer slightly off-center.
8 It should come out with just a few moist crumbs clinging to it.
9 If it has a streak of shiny batter on it, close pie maker and unplug.
10 Let stand for 5 minutes then retest for doneness.
11 Repeat with remaining batter or save for up to 3 days, refrigerated.