White Butter Cream Cupcakes


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White Butter Cream Cupcakes
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Elegant yet simple white buttercream tops these soft and light cupcakes that are as wonderful to eat as they are to admire.
Servings
24 Cupcakes
Servings
24 Cupcakes
White Butter Cream Cupcakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Elegant yet simple white buttercream tops these soft and light cupcakes that are as wonderful to eat as they are to admire.
Servings
24 Cupcakes
Servings
24 Cupcakes
Ingredients
Servings: Cupcakes
Instructions
  1. Preheat the oven to 350 °F. Place paper cupcake liners in two 12 cup muffin pans.
  2. In a large bowl beat together the butter and sugar with an electric mixer on medium speed for 1 minute or until fluffy.
  3. Beat in the eggs yolks one at a time and add the vanilla and milk. Beat 1 minute until smooth.
  4. In a medium bowl whisk together the flour blend, baking powder, and salt. Add in 2 batches to the egg mixture, beating just to combine each time.
  5. In a small bowl beat the egg whites to form soft peaks. Fold into the batter.
  6. Pour batter into prepared pans and bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in pan for 5 minutes then transfer cupcakes to a wire rack to cool completely.
  7. Meanwhile, make frosting by beating together all ingredients until smooth and spreadable, using additional sugar as necessary for consistency. Spread on cooled cupcakes.
Notes:
  1. *Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using. Makes 3 cups.
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