People have cherished my recipe for The Most Amazing White Cake, leading to countless requests for a cupcake adaptation. Here it is—a lighter version that makes 24 perfectly light and fluffy white cupcakes.
**Why My Recipe Works**
This perfectly balanced white cake batter required ten rounds of experimentation and refinement before reaching its final form. It’s more finicky than chocolate cakes but yields an absolutely perfect result, far surpassing boxed mixes when executed correctly.
The recipe is designed for your best chance at success with these tips:
– **Batter Preparation**: Made in just one bowl to simplify the process.
– **Lightness Factors**: Buttermilk and egg whites are key ingredients that contribute to a perfectly light and fluffy texture.
**Key Ingredients Explained**
Here’s what makes this recipe special, along with helpful substitutions:
* **Cake Flour:** Essential for creating a very tender crumb. If you don’t have it, substitute by whisking together 1 cup minus 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch.
* **Baking Powder:** Freshness matters! Check the expiration date to ensure proper leavening.
* **Salted vs. Unsalted Butter:** You can use unsalted butter, just add an extra pinch of salt to the batter. Make sure it’s softened for easy creaming with sugar.
* **Granulated Sugar:** Stick with standard granulated white sugar for consistent results.
* **Almond Extract:** This adds a distinct flavor profile and helps keep the cake moist (and gives the traditional flavor options its beautiful clear color). If you don’t have almond extract, or find it too strong, substitute vanilla extract in equal amounts. You can also reduce the amount of almond extract by half if desired.
* **Egg Whites:** The key to lift and structure; unfortunately, there’s no effective substitution for achieving that essential angel food cake texture using egg whites.
* **Buttermilk:** Adds moisture and a slight tang to balance the sweetness. If you don’t have buttermilk on hand, use regular milk or create a simple substitute by adding 1 tablespoon of white vinegar (or lemon juice) per cup of milk used.
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**Use Buttermilk!**
While almond extract is characteristic for traditional flavor options in this type of cake, some people aren’t fond of its flavor. Using clear vanilla extract offers an alternative vanilla note; however, the original recipe calls for almond extract to provide that classic taste and enhance the moisture content.
Buttermilk is necessary here due to how it interacts with the other ingredients – specifically contributing tanginess which complements sweetness well on this particular cake. If you don’t have buttermilk, a simple substitute works by adding 1 tablespoon of white vinegar or lemon juice per cup of milk used. Whisk gently and let it sit for five minutes before incorporating into the batter.
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**Frosting Options**
This recipe includes several delicious frosting options:
* **Buttercream Frosting:** Our go-to choice, perfectly sweet and creamy.
* **Cream Cheese Frosting:** A tangy and thick option; simply add cocoa powder to make it chocolate-flavored.
* **Ermine Frosting (Boiled Milk Frosting):** Provides a lighter alternative with a fluffier texture and subtle sweetness.
* **Sweetened Condensed Milk Frosting:** Easily made into a creamy, sweet frosting using just three ingredients – suitable for any flavor base from standard vanilla or chocolate mix-ins.
* **7 Minute Frosting (Light & Fluffy Meringue-Style):** This light and fluffy meringue-like frosting provides the perfect bright white color.
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**Storage Instructions**
For optimal enjoyment:
Store assembled cupcakes in an airtight container at room temperature for up to five days. Before serving, bring any refrigerated frosting back to room temperature before applying it to your delicious creation.
