Amongst all of the crazy, busy-ness in my life, I found a smidgen of time to bake these delightful vanilla cupcakes. I was having a major sweet craving (which is way too common when I get super stressed), and what better way to cure a sweet tooth than with a delicate, white cupcake piled high with thick, creamy vanilla buttercream frosting? I have a feeling you are already starting to forgive me.
I decided to name these cupcakes Whiteout Cupcakes for a couple of different reasons. The main reason is that these cupcakes are the recipe that I decided to pair with the reading on the blog that my Dad and I have recently created, Reading and Recipes. If you haven't stopped by, check it out! Because the short story is titled Whiteout, I thought it was only appropriate to name these cupcakes after the story. I also gave these cupcakes their name because vanilla cupcakes with vanilla buttercream just doesn't have the same ring to it; wouldn't you agree?
Whatever you decide to call these cupcakes, I surely hope they got your attention and put Cooking to Perfection back on your radar. And if you are so inclined to try these bad boys, then I know you will forgive me-they are just too good to think anything but happy thoughts. So, might I suggest that we all have a cyber party, bake up these beauties, and cheers with our forks to curing stress everywhere with a sweetly scrumptious cupcake.
Whiteout Cupcakes (adapted from Sally's Baking Addiction)
For the cupcakes:
1 egg white
2 Tbsp granulated sugar
2 Tbsp unsalted butter, melted
1 tsp vanilla
1 1/2 Tbsp milk
1/4 cup all-purpose flour
1/4 tsp baking powder
pinch of salt (about 1/8 tsp)
For the frosting:
1/4 cup unsalted butter, room temperate
3 tsp milk
1/2 tsp vanilla extract
pinch of salt (about 1/8 tsp)
3/4-1 cup powdered sugar
Preheat oven to 350 degrees. Place two cupcake liners in a muffin pan.
In a small mixing bowl, whisk together the egg white and granulated sugar. Add the melted butter, vanilla, and milk. Stir until ingredients are combined. Add the flour and baking powder, slowly stirring until the flour is just combined.
Divide the batter between the two muffin cups. Bake for 11-13 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes before frosting.
To make the frosting, add the butter, milk, vanilla, and salt to a bowl. Mix ingredients together with an electric mixer. Slowly add the powdered sugar. Add as much powdered sugar as you want until you get the consistency and flavor that you desire. (I used about 3/4 cup.) Frost the cooled cupcakes. Cover any leftover frosting and store it in the refrigerator for up to a week. Enough to frost 2-4 cupcakes.
Print this recipe!
Servings Per Recipe: 2
Amount Per Serving:
Total Fat: 34.8 g
Cholesterol: 94.2 mg
Sodium: 118.4 mg
Total Carbs: 84.4 g
Fiber: 0.5 g
Sugars: 72.4 g
Protein: 4.3 g
-Easy, delicious vanilla cupcakes
-Great recipe for making a small amount so you don't have a ton of cupcakes sitting around
-Simple list of ingredients
-Versatile-use your favorite frosting recipe or add chocolate chips to cupcake batter
-Must let the cupcakes cool completely before frosting (or else the frosting will melt off-ew)