The ultimate all white cupcake, it’s a tale as old as cupcake times. Truly, finding the perfect all white cupcake is like finding a unicorn. They’re so elusive you occasionally think that the goal is unattainable (yes, I realize unicorns are not real, but bear with me here). These cupcakes are not that unicorn, but they are everything you want a cupcake to be; flavourful, moist, and just the right level of sweetness. Plus, topped with Mini Eggs. I know, life in the food lane is pretty great isn’t it?
This cake is more yellow than white and that just won’t do for my quest of the ultimate white cupcake. The frosting however is spot on. At first, I was a bit startled by the amount of vanilla required in this recipe, but I am now completely on board. The vanilla totally takes control and makes the cake and frosting taste, just how you want vanilla cake and icing to taste.
The photos of these cakes from the original recipe are much whiter than mine. I think this has to do with the fact that I use unbleached flour and unbleached sugar. Next round I’ll use the more traditional goods to see if that makes a difference. Let me know if you make this with pure white flour and sugar, and it comes out more white.
Easter this year should be a serious riot. Z & I (“the twins”) are at the age where they’re starting to understand and really get into holidays. We currently talk about how much we love Santa on a daily bases and that dude was here months ago. I can only image what kind of impression the Easter Bunny will leave on them. Especially considering I is fully engrossed with the “Knuffle Bunny” series. Do you know it? It is one of the better kids books out there (to read over, and over, and over again). She’s going to lose her mind when she finds out a BUNNY brings her chocolate.
We’ll be hosting a casual family brunch and an egg hunt with our friends. What are your Easter plans this year?
Samantha
Yields 12 cupcakes
The perfect all-white cake batter cupcake. Topped with mini Eggs for an easy Easter themed treat everyone will love.
15 minPrep Time
20 minCook Time
35 minTotal Time
Save RecipeIngredients
- 1 1/3 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup sugar
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup Greek yogurt
- 1 egg
- 1 egg yolk
- 1 tbsp vanilla (either bean paste, powder, or beans from a 2 pods, I don't know if extract will give the same flavour-fulness)
- 1 cup unsalted butter, at room temperature
- 3 to 4 cups icing sugar
- 1 tbsp vanilla (either bean paste, powder, or beans from a 2 pods, I don't know if extract will give the same flavour-fulness)
- 1/2 tsp kosher salt
- 2 tbsp whipping cream
- 36 Cadbury Mini Eggs (optional)
Instructions
- Preheat oven to 350° F and line or grease cupcake tins.
- In a large bowl (or the bowl of a stand mixer), on low for a minute mix together flour, salt, baking soda, and sugar.
- Add butter and mix on medium until corse crumbs form, 60 seconds or less. Mix in yogurt for a lumpy batter.
- Add egg, egg yolk, and vanilla. Beat until smooth (batter will be very thick and sticky).
- Divide batter between cups (I used an ice cream scoop and it was a heaping scoop per cupcake, the batter is so think this is the easiest way to divide it equally). Smooth the tops (you can use an off-set spatula or I lightly sprayed the bottom of a 1/4 cup measuring cup and used that).
- Bake for 20-22 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in pan then remove to a wire rack to fully cool before topping with frosting.
- With an electric mixer or a stand mixer, beat butter on high (with whisk attachment) for 3-5 minutes until butter is lighter in colour and doubles in volume. One cup at a time, add icing sugar (I only used 3 cups, I found it was sweet enough and I ran out ... oops). Beat in salt and vanilla. Finally beat in whipping cream.
- Top cooled cupcakes with frosting and Mini Eggs (if using).
Recipe slightly adapted from: Food 52
Enjoy! xo
Comments