I 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:
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.