White Cupcakes | Recipes

White Cupcakes

(22) Ratings:
Prep Time:
Baking Time:
Makes:24 cupcakes
Freezing:excellent

Moist, light and delicious, these cupcakes are almost as much fun to decorate as they are to eat. Fill up bowls with different coloured frostings and candies and make an event of it!

Ingredients

2 1/4 cups 550 mL Robin Hood® Original All Purpose Flour
1 1/2 cups 375 mL granulated sugar
1 tbsp 15 mL baking powder
1 tsp 5 mL salt
1/2 cup 125 mL Crisco® All Vegetable Shortening
2/3 cup 150 mL milk
1 tsp 5 mL vanilla extract
1/3 cup 75 mL milk
4 egg whites, unbeaten

Directions

  1. Preheat oven 350°F (180°C). Line 24 muffin cups with paper liners.
  2. Blend flour, sugar, baking powder and salt together in large mixing bowl.
  3. Add shortening, 2/3 cup (150 mL) milk and vanilla.
  4. Beat 2 minutes using an electric mixer on medium speed, scraping sides and bottom of bowl constantly.
  5. Add remaining milk and unbeaten egg whites.
  6. Beat 2 minutes more, scraping bowl frequently.
  7. Fill prepared muffin cups 3/4 full.
  8. Bake in preheated oven for 15 to 20 minutes or until toothpick inserted in centre comes out clean.
  9. Remove from pans; cool on wire rack.
  10. Frost and decorate as desired. See Basic Vanilla Butter Icing recipe.

Nutritional Information

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