white velvet butter cupcakes
So many moons ago, or so it seems, I made red velvet cupcakes. I now present you with white velvet butter cupcakes! I’ve been making the white velvet butter cake, but decided on cupcakes this time around. The cupcake recipe is from The Cake Bible, and the buttercream recipe is from Gale Gand, although I used hers only as a guide. I had to change it a bit to make it perfect for the cupcakes.
White Velvet Butter Cupcakes:
- 4 liquid oz. of egg whites (I’ve found that 3 large eggs cover it, but you might need a 4th depending on your egg)
- 1 c. milk (1/4th cup for now and 3/4th cups for later)
- 2 1/4 tsp. vanilla
- 3 c. sifted cake flour (please use cake flour and not all purpose, I promise it’s better that way)
- 1 1/2 c. sugar
- 1 tbsp. + 1 tsp. of baking powder
- 1/2 tsp. salt
- 12 tbsp. (1.5 sticks) unsalted butter softened
Preheat oven to 350F and fill cupcake trays with cupcake wrappers (I managed to make about 30 cupcakes with this recipe). In a medium bowl, combine egg whites, vanilla and 1/4 cup milk.
In a large mixing bowl, combine cake flour, sugar, baking powder and salt and mix together to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high if using a hand mixer) for 1.5 minutes. Then add the egg, vanilla and milk mixture in three equal parts, beating for 20 seconds between additions.
Pour the batter into cupcake wrappers. Try to fill each wrapper with an equal amount of batter. I used a 1/4 cup measure and it yielded about 30 cupcakes, all about the same size. Each cupcake wrapper will be about 1/2-3/4 full. Bake cupcakes for 15-20 minutes. Do the toothpick test for “done-ness”. Let cupcakes cool completely before frosting!
Vanilla Buttercream Frosting:
- 2 1/2 to 3 c. confectioner’s sugar (aka powdered sugar)
- 1 c. (2 sticks) butter softened
- 4 to 5 tbsp. heavy whipping cream
- 1/2 tbsp. vanilla
In a mixer with the whisk attachment, mix together the butter and 1 c. of confectioner’s sugar and 2 tbsp. heavy whipping cream. Mix on med until mixture is blended n light. Add another cup of confectioner’s sugar and another cup of heavy whipping cream. Mix again until ingredients are combined and frosting is fluffy. On the last round, add 1/2 c. confectioner’s sugar and 2 tsp. vanilla. Mix again on med/high until frosting is light and fluffy. Taste your frosting. If it’s not sweet enough, add 1/2 c. confectioner’s sugar. If it’s not creamy enough, add another tbsp. of heavy whipping cream.
I added food coloring to my frosting, so I’ve got neon green, although they look more like pastel green and hot pink cupcakes. Colors and piping is what I’ll need to work on next ^__^
A bit of advice: If you’ve never tasted the white velvet butter cake/cupcake, I can tell you its flavor is already on the sweet side and does not need alot of added sweetness in it’s icing. If I could serve just the cupcake alone, I would, but it’s just not as pretty. hehe. Just keep that in mind when sweetening your buttercream.
Til next time!