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Ingredients
- 1 cup whole milk
- 5 large egg whites
- 2 teaspoons pure vanilla extract
- 3 cups cake flour
- 1 1/2 cups granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 12 tablespoons unsalted butter, cut into 1 inch chunks, at room temp.
- 1/3 cup multicolored sprinkles or jimmies
- 1 recipe buttercream of your choice
Details
Preparation
Step 1
1. Position rack in the middle of the oven and preheat the oven to 350. Lien 24 cupcake cups with paper liners.
2. IN a large measuring cup or a small bowl, whisk together 1/4 cup of milk, the egg whites, and vanilla. Set aside.
3. IN the bowl of a stand mixer fitted with a paddle attachment mix the flour, sugar, baking powder,and salt on low speed until thoroughly combined. With the mixer on low speed, add the butter a few pieces at a time, mixing until the mixture resembles coarse sand. Gradually add the remaining 3/4 cup milk and beat for 1 to 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
4. With the mixer on medium speed, gradually add the egg mixture in thirds, mixing well after each addition and scraping down the bowl as necessary. Gently fold in the sprinkles.
5. With a large ice cream scoop or spoon, scoop the batter into the prepared cupcake cups, filling them about two-thirds full.
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