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Prep Time15min
Total1hr15min
Servings24
Ingredients8
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Ingredients
2 3/4
cups Gold Medal™ all-purpose flour
3
teaspoons baking powder
1/2
teaspoon salt
3/4
cup shortening
1 2/3
cups sugar
5
egg whites
2 1/2
teaspoons vanilla
1 1/4
cups milk
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Instructions
Step
1
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
Step
2
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
Step
3
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
Step
4
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.
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We tested our cupcake recipe with butter and/or shortening and varied the mixing method to arrive at the best cupcake recipe for flavor, volume and tenderness. We even blindly compared our recipe to the competition, to make sure we were creating the best scratch white cupcake recipe around.
Do you love the flavor that almond extract provides? Just substitute for the vanilla.
Recipe VariationMini White Cupcakes: Place mini paper baking cup in each of 24 mini muffin cups. Make batter as directed in recipe. Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes. Frost with desired frosting. About 72 mini cupcakes.
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