How to Make The Most Amazing White Cupcakes | The Stay At Home Chef


Today on The Stay At Home Chef I’m showing you how to make The Most Amazing White Cupcakes These cupcakes are absolute perfection! There’s no need to use a boxed mix ever again. You’ll start with 2/3 cup of softened salted
butter We’ll go ahead and put that into a large mixing
bowl along with 1 cup of sugar Then we’re going to take a hand mixer and mix this together Once the butter and sugar are creamed together we can add in 1 1/2 teaspoons of almond extract And mix that in too. You just need a quick mix on that. If you don’t want to use almond extract you can also use vanilla but I highly recommend that you use a clear vanilla extract if you are going to
go that way. Next we’re going to add in 4 egg whites and 1 cup of buttermilk You want to be sure to use buttermilk for
this because it’s going to interact with our next ingredient
which is 3 teaspoons of baking powder I’m going to sprinkle that in along with 1/4 teaspoon of salt and mix this in. Once that’s all mixed together we’re going
to add in our last ingredient which is 2 1/4 cups of cake flour Cake flour has a little bit of cornstarch
cut in so you’ll want to use that It gives you a more light and airy cake. So we’ll go ahead and dump that in and mix the batter until it is smooth. Once that is all mixed together and smooth we can go ahead and start to fill our cupcake
liners. You’ll want to preheat your oven to 350 degrees
Fahrenheit and line a muffin tin with those little cupcake
liners. I like to use a little ice cream scoop and you’ll want to fill each of the little
cups about half of the way full. This recipe makes 24 cupcakes so you’ll either
need 2 cupcake pans or you can just work in batches. Next we’re going to bake these in the 350
degree oven for about 14 minutes Or until they have just a kiss of brown on
top. Then once they are done baking simply remove and transfer to a wire rack to cool completely. You want to make sure that your cupcakes are completely cooled before you try and frost
them. Then I just frost them with a buttercream and you have yourself a perfect white cupcake. Thanks for watching! You can find the full written recipe in the video description Be sure to subscribe and check out the rest of my videos where you can find hundreds
of restaurant quality recipes you can easily
make at home. See you later!

28 thoughts on “How to Make The Most Amazing White Cupcakes | The Stay At Home Chef

  1. U r such a swt hrt dear….ur all recipies are just up to the mark
    Measurement ,,the way to teach us ..everything is just superb
    Love u ….u r the darling of our heart
    God bless u😘😘😘😘😘

  2. Nicely demonstrated wonderful recipe .kindly tell what do I need to use instead of cake flour as it is not available here.

  3. I thought for baking you had to use unsalted butter. Why do you always seem to use salted butter? I don't know much about cooking/baking, so I'm learning and I hope this question doesn't seen confrontational because it's not I'm just trying to learn.

  4. I’ve made cupcake and cakes from scratch. But they always taste like cornbread 😭. Why? What am I doing wrong?

  5. Came over after seeing your story on "Power of Positivity" on Twitter. Now a new subscriber and looking forward to seeing more of your videos.

  6. hi chef! i tried your red velvet cake recipe ,it was perfect!!! i thought it's not true like other chef who doesnt till the truth…thank you becsuse we ate it all….not in the carbage can…please continue sharing

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