Snow-white cupcakes

Votes: 1

Time: 2 hours.
Complexity: easily
Quantity: 12 cupcakes

The beautiful white color of these cupcakes is achieved by using whipped egg whites in the batter. Decorate the cakes with fondant flowers, creating a sophisticated holiday dessert with minimal effort and time.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 tbsp. confectionery flour (replace 3 tablespoons of regular flour with starch)
1 teaspoon baking powder
1/2 tsp fine salt
1/2 cup milk at room temperature
1 tsp vanilla extract
110 g of butter at room temperature
3/4 cup sugar
2 large egg whites at room temperature
Flower from mastics for decoration, optional

Ingredient Substitution Suggestions

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Recipes with similar ingredients: confectionery flour, milk, vanilla extract, butter, sugar, eggs

Cooking the dish according to the recipe:

Preheat the oven to 180°C and position the oven rack on the middle shelf. Place the paper liners in a standard 12-cup muffin tin.
Sift flour, baking powder, and salt into a medium bowl. Mix milk and vanilla extract in a small bowl.

Place the butter in the bowl of a stand mixer fitted with the paddle attachment.
Mix on low speed for about 1 minute until smooth. Gradually beat in 1/2 cup sugar. Reduce to high speed and beat for about 5 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
Reduce mixer speed to low. Add about 1/3 of the flour mixture and mix until combined. Add half of the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the remaining flour, stopping to scrape down the sides of the bowl as needed. Increase mixer speed to medium and beat briefly until the dough becomes smoother.
Place the egg whites in a clean bowl. Beat on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue beating for about 10 minutes, until glossy and stiff peaks form. Fold the egg whites into the batter in three batches. Divide the batter evenly between the paper cups.
Bake for about 20 minutes, until a toothpick inserted into the center comes out clean, rotating the pan about halfway through baking.
Cool the cupcakes on a wire rack in the pan for 10 minutes, then remove them from the pan. Cool completely on the rack.
Apply to cupcakes butter cream and decorate with mastic flowers.

Recipe for festive cupcakes.