White Cupcakes

cupcakesI recently made cupcakes for a baby shower.  I wasn’t feeling very creative, so I decided to focus on tasty and pretty. My Mom has a great recipe for white cake that I use frequently. It makes a very soft, but flavorful cake, so you may find it easier to use for cupcakes than layer cakes. When it came time for icing, I used Wilton’s Buttercream Icing recipe, which I’ve found to have a nice consistency and taste. If you’re going to use a decorating bag and top your cupcakes with swirls of icing, make one batch of the Wilton’s recipe for every dozen cupcakes.

If you decide to get more adventurous than I did, check out some of these books from the library’s collection:



Cake Decorating


White Cupcakes

2 cups flour

1½ cups sugar

3½ teaspoons baking powder

1 teaspoon salt

½ cup shortening

1 cup milk

1 teaspoon vanilla

4 egg whites

Beat sugar and shortening.  Alternate dry (flour, sugar, baking powder, salt) and wet (milk, vanilla) ingredients.  Add egg whites.  Pour into cupcake pans 1/3 full.  Bake 20 minutes at 350F.

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