Notes: this is the best white cake recipe I have tried, and could easily be made without the sprinkles for a plain white cupcake. It would be excellent as a rainbow chip cupcake as well, using the recipe for homemade rainbow chips found here.
Makes 2 dozen cupcakes.
From annie-eats.com.
1 cup whole milk, divided
6 large egg whites
1 tablespoon vanilla extract
¼ teaspoon almond extract
2¾ cups cake flour, sifted
1½ cups sugar
1 tablespoon plus 1 teaspoon baking powder
¾ teaspoon salt
12 tablespoon unsalted butter, at room temperature
½ cup multi-colored sprinkles
Buttercream Frosting
Preheat the oven to 350˚ F. Line cupcake pans with paper liners.
In a liquid measuring cup, combine ¼ cup of the whole milk, egg whites, vanilla and almond extracts. Whisk to blend.
In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt. Mix briefly on low speed until combined. Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds. Mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more. With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition. Scrape down the bowl as needed. Fold in the sprinkles.
Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 16-18 minutes. Let cool in the pan briefly, then transfer to a wire rack and allow to cool completely before frosting.
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