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WHITE CUPCAKES/ Cupcakes & Cream



In an effort to improve the look of my cupcakes and find an awesome-tasting buttercream frosting, I whipped up a batch of cupcakes from a Betty Crocker White Cake mix. A mix does not taste as good as a cake made from scratch but it saved me time and the frosting is where it’s at anyway. 

Cupcake recipes say to fill the cups 2/3 full yet my cupcakes spill over looking more like muffins than cupcakes. So this time I filled the tins only half full. It was hard not to add more batter because it looks so skimpy, but restraint paid off and the cupcakes came out pretty good. Now on to the frosting. 




There are oodles and oodles of buttercream frosting recipes out there. Some are made with shortening such as White Buttercream Frosting, which makes a very white frosting but the taste is so-so and a bit oily. Frosting made with butter is tastier and creamy although it retains a tinge of butter yellow and is not white-white. Viewing online videos for tips to the perfect buttercream, one baker’s tip for white frosting is to beat the butter for 8-10 minutes to lighten the color. The extended mixing time lightens the butter significantly (see untouched photograph below), and increases the amount of frosting. Another recommends adding Confectioner’s Sugar only one-half cup at a time and incorporating well after each addition. Who knew there was so much science involved in frosting!

Butter after whipping for 10 minutes


For these cupcakes, I made a slight variation to the American Buttercream Frosting. It is very tasty, fluffy, easy to pipe and good for tinting. It was all I could do to not eat the frosting in spoonfuls out of the bowl. It’s that scrumptious! 


This buttercream has a nice cream tint. To achieve a white hue I often use clear vanilla and/or add white gel food coloring. This frosting has the basic texture of most buttercreams and is more than adequate for cakes and cupcakes. I always use the wire whip beater which adds air and creates a fluffy texture. 


White Cupcakes
Pillsbury White Pudding Cake Mix
Add eggs whites, water and corn oil
Bake at 375 for 12-14 minutes.
{I substituted melted butter for the oil, and used milk instead of water}


Favorite Buttercream Frosting
1 cup Butter (2 sticks), softened
5 cups Confectioner’s Sugar, sifted
1 tsp Vanilla
4-5 tbsp Milk

Beat butter for 8-10 minutes until pale and double in volume.
Gradually add the sugar ½ cup at a time beating well after each addition.
Add the vanilla and milk. Beat well until icing is smooth and fluffy.





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8 comments:

  1. Replies
    1. Melissa, it really tastes good. You should try out this recipe. Thanks for dropping by!

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  2. Great idea! I need a LOT of practice frosting cupcakes and this makes it almost painless! Your frosting looks perfect.

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    Replies
    1. Thanks Liz. I need lots of practice with that frosting swirl on the cupcakes too!

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  3. Joan, the hot pink cupcake papers are perfect for these white cupcakes. Thanks for sharing your tips. Aimee

    ReplyDelete
    Replies
    1. Aimee, Thank you and I'm glad you enjoyed this post.

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  4. That sounds wonderful! We do start with shipping the butter but have never thought to whip it that much.

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    Replies
    1. Me too! I was amazed at how whipping the butter for 12 minutes increased the volume making for more frosting.

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