When it comes to cupcakes, this has been my go-to recipe for the past three years. I first made these for Annie’s second birthday party, and they quickly became an annual tradition. Adapted from the back of the King Arthur Flour box of unbleached cake flour, this recipe delivers a fool-proof method that has turned out perfectly every time. Whenever and wherever I share these tasty treats, eaters everywhere announce that they are “the very best white cake cupcakes ever”. That’s good enough for me!
The Very Best White Cake Cupcakes Ever
adapted from King Arthur Flour’s box of unbleached cake flour
Ingredients (Makes 22-24 cupcakes):
2 3/4 cups King Arthur Unbleached Cake Flour
1 2/3 cups organic cane sugar
1 tbsp baking powder
3/4 tsp sea salt
3/4 cup organic butter, room temperature (1 1/2 sticks)
4 egg whites, room temperature
1 whole egg, room temperature
1 cup full-fat organic vanilla yogurt
2 tsp pure vanilla
1 tsp almond extract
Instructions (40 minutes total, 20 minutes active):
Allow eggs and butter to come to room temperature, at least two hours or up to a day.
Preheat oven to 350 degrees.
Pulse 1 2/3 cups organic cane sugar in a food processor or blender for about 20 seconds. (The original recipe for this cake calls for superfine sugar. Pulsing organic cane sugar gives you the same consistency without giving up the trace minerals cane sugar contains, or exposing your family to the dangerous bleaching agents and genetically modified sugar beets found in many conventional sugars.)
In a small cereal sized bowl, whisk together 1 cup full-fat vanilla yogurt, 2 tsp pure vanilla, and 1 tsp almond extract. (If you purchase your yogurt in the 6-oz cups, this cake works equally well with one 6-oz container of yogurt and 2 tbsp whole milk.)
Using the paddle attachment of a stand mixer, mix cake flour, sugar, baking powder, and sea salt at low speed for about 2 minutes. This will aerate the dry ingredients, helping to ensure that your finished cupcakes are light and fluffy!
Add softened butter to aerated flour mixture and mix over medium-low speed until mixture is crumbly, about a minute. The butter MUST BE ROOM TEMPERATURE, NOT COLD OR MELTED. Cakes are very finicky.
Add egg whites, one at a time, followed by whole egg. Beat mixture over medium-high speed for about 20 seconds, and thoroughly scrape down bowl, between each addition.
Add yogurt mixture, 1/3 at a time. Beat over medium-high speed for about 90 seconds, and scrape down bowl, before adding the next 1/3 of the yogurt mixture.
Pour a scant 1/4 cup into each foil lined muffin tin.
Bake cupcakes for 18 – 20 minutes, until a toothpick comes out clean or with just a few fully cooked crumbs. Allow cupcakes to cool in the muffin pans for about two minutes, then transfer to a wire cooling rack to cool.
When cool, cupcakes are ready to frost or may be wrapped in foil and frozen for up to a month. (Cakes actually taste BETTER when they’ve been frozen, even just for a day or two. This is a trick I learned from a friend that owns a cupcake shop!!!)
Share with all of the sweet lovers in your life and enjoy!!!
Notes and Troubleshooting:
Notes: I know that these instructions seem a little OCD, but each step is crucial to creating a fluffy, tender cake. Once you’ve made this the first time, you will realize the process is really quite simple. I don’t even have to look at the recipe any more!
Fake-food free food colorings and more: In the picture above, I used the dye-free buttercream frosting pictured above, but you can also find an array of fake food dye-free colorings, sprinkles and more at naturalcandystore.com. (And if you place your first order at naturalcandystore.com using this link right here, I will get a small store credit as a thank you for sending over referrals. Much appreciated and shameless plug.
Stick with foil wrappers: As pretty as the paper cupcake liners may look at the store, please use the boring foil ones for this recipe. The cake is so tender that it will stick to the paper wrappers. The foil ones peel off with ease!
No cake flour? In a pinch, you can make your own cake flour blend. Measure one cup of unbleached all-purpose flour. Remove 2 tbsp of flour and add 2 tbsp of organic corn starch.
This recipe is naturally vegetarian. Those with extreme nut allergies can omit the almond extract and add an additional teaspoon of pure vanilla. I’ve not tried making this with gluten-free flour, but will update the modifications when I do.
Happy Baking, and don’t forget to visit the Natural Candy Store for all of your dye-free decorating needs! I am so excited to have discovered this great site!!!