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Categories:Viewed: 44 - Published at: a year ago
Ingredients
- 4 whole Egg Whites
- 2 teaspoons Real Vanilla Extract
- 1 cup Whole Milk
- 3 cups Cake Flour, Sifted
- 1-1/2 cup Sugar, Sifted
- 1 Tablespoon Plus 1 Teaspoon Baking Powder
- 1/4 teaspoons Kosher Salt
- 1-1/2 stick Unsalted Butter, Softened
- 1/2 cups Sprinkles, Plus More For Sprinkling
- 1 whole Recipe For Cream Cheese Frosting Or A 16 Ounce Tub Of Store Bought (see My Recipe Box For My Recipe)
Method
- Preheat oven to 350 degrees F and line a cupcake pan with paper liners.
- Combine the egg whites, vanilla and whole milk. Whisk together and set aside.
- In a large mixing bowl, sift the dry ingredients (flour, sugar, baking powder and salt).
- Fitted with a paddle attachment, blend the dry ingredients with the butter and half of the milk and egg mixture. Scrape the sides and bottom of the mixing bowl, and then slowly add the remaining milk mixture and stop mixing once combined.
- Fold in sprinkles and fill paper liners half way full. Bake in preheated oven for 17-20 minutes. Watch carefully so you don't over bake.
- Lastly, frost with the prepared cream cheese frosting and sprinkle with remaining sprinkles.
- Refrigerate any uneaten cupcakes.
- *This recipe can be made as a two-layer cake as well!
