White cupcakes & strawberry icing

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I’m on a mission to find the best white cake ever. For the next month or so I’ll be experimenting with different ingredients until I find one that I absolutely love. This version of the white cake was made into cupcakes using a combination of a couple egg whites, whole milk, cake flour, and shortening. The cake is super delicate and is pretty good if you like a denser white cake. Flavor wise, it was spot on!

Yields 9-12 cupcakes

  • 1/2 cup vegetable shortening softened
  • 3/4 cup sugar
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1 cup and 2 tablespoons cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  1. Preheat oven at 350˚ and line cupcake pan with up to 12 cupcake liners.
  2. Using your mixer with the paddle, mix shortening and sugar until light and fluffy on medium speed. Add egg whites, one at a time. Add vanilla.
  3. Combine the flour, baking powder and salt and add to creamed mixture alternately with the milk.
  4. Bake cupcakes for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

Strawberry Icing

  • 1 cup of frozen strawberries thawed with liquid
  • 1/3 cup of powdered sugar

Mix strawberries and powdered sugar and top each cupcake with about 1 tablespoon of the icing. Chill cupcakes overnight and serve.

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