First cupcake batch in the new city happened a couple of weeks ago and it felt so good to get back to basics with my baking. I started really baking in Boston and was a part of different baking groups that had baking challenges each week or each month. I was able to really expand my knowledge of baking and go outside of my comfort zone. Being in Chicago takes me back to that time when baking was so new and exciting for me. It's even better now because I have kids and I can really have fun with what I make, like the frosting for these cupcakes that were an orange and green (Go CANES!) swirl. This recipe is probably the best white cake recipe I've tried and I loved how easily it all came together; I spent more time on making the frosting than the cupcakes themselves! I make my frosting from scratch but I never measure it out and it's some combination of butter, powdered sugar, vanilla, and milk.
Simple White Cake
Source:
Scottosman on Allrecipes.com
Yields: 12 cupcakes
1 cup white sugar
1/2 cup butter
2 egg whites
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth.
Pour or spoon batter into the prepared pan.
Bake for 20 to 25 minutes or until cakes spring back to the touch and a toothpick inserted into the middle comes out clean.
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