If chocolate is not your ‘thang’ (gasp!) then I turn your attention to these moist, light and delicately-delicious white vanilla cupcakes. Oh, my. These are good! And you have the option of flavouring them with either almond or vanilla extracts, depending on your tastes. This is the only white vanilla cupcake recipe you will ever need.
Yields 12 Cupcakes
1 cup (250 ml) all purpose flour
1/2 tsp (2 ml) baking powder
1/4 tsp (1 ml) baking soda
Pinch (Pinch) salt
3/4 cup (175 ml) granulated sugar
1/4 cup (50 ml) unsalted butter, room temp
2 (2) egg whites
1 tsp (5 ml) almond extract or clear vanilla extract
2/3 cup (150 ml) buttermilk*
*Tip: If you don’t have buttermilk, measure 2 tsp white vinegar or lemon juice and top up with milk to 2/3 cup mark; let sit 10 mins.
1. Preheat oven to 350ºF (180ºC).
2. Line muffin pan with paper liners.
3. In a small bowl, whisk together flour, baking powder, baking soda and salt.
4. In a large bowl, using an electric mixer, beat together sugar and butter until smooth and pale, about 3 mins. Add egg whites, one at a time, beating well after each addition. Mix in almond/ vanilla extract until smooth and light in colour. Then alternate beating in flour mixture and buttermilk, making three additions of the flour mixture and two of the buttermilk. Beat until batter is smooth.
5. Using an ice cream scoop, scoop batter into prepared muffin tin. Bake in preheated oven for 20-25 minutes. To check for doneness, insert wooden toothpick in centre of cupcake. Toothpick should come out clean. Let cool in pan on rack for 10 minutes. Remove and allow to cool completely on rack before storing or frosting.