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Ingredients
Cupcakes
2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 3/4 cups Domino® Granulated Sugar Easy Baking Tub
- 4 egg whites
- 1 teaspoon vanilla extract
- 1 1/3 cups milk
Buttercream Frosting
3 3/4 cups Domino® Powdered Sugar
- 1/2 cup (1 stick) butter, softened
- 3 to 4 tablespoon milk
- 1 teaspoon vanilla extract
- Optional: food coloring of choice, sprinkles, and other decor cups
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Instructions
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Prep Time: 20 minutes / Cook Time: 18-20 minutes / Yields: 22 cupcakes
Cupcakes
Step 1
Preheat oven to 350°F. Line 22 medium muffin cups with paper baking cups; set aside.
Step 2
In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
Step 3
In a separate mixing bowl, cream butter and sugar together until light and fluffy. Add egg whites, one at a time, beating well after each addition; add vanilla. Alternately stir in flour mixture and milk, ending with the flour. Scoop batter into muffin tins 2/3 full (1/4 cup) and bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Buttercream Frosting
Step 1
Combine in a large bowl, with mixer at low speed, powdered sugar, butter, milk and vanilla. Beat at medium speed for 1 to 2 minutes until creamy. Add more milk to reach desired spreading or piping consistency.
Chef's Tip
- A full “2 dozen” cupcakes can be made by portioning a bit less batter per muffin tin. Reduce baking time by 2-3 minutes. These cupcakes will be a little lighter in color than traditional vanilla cupcakes, since they are made without egg yolks.