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Emma's Swirled White Cupcakes

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Member since 2015

Serves | Prep Time | Cook Time


1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon baking powder
2 1/2 cups sugar
3/4 teaspoon salt
2 teaspoons vanilla
5 large egg whites
2 3/4 cup flour
1 cup milk, room temperature

Oven Temperature: 350°F

*Preheat oven to 350 degrees. Prepare muffins tins. This recipe yields 24-28 cupcakes.

*In the bowl of stand mixer with paddle attachment, cream together butter, baking powder, sugar, salt, and vanilla until light and fluffy, about 5 minutes. (be sure to stop half way and scrape down sides)

*With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each

addition. (scrape down sides as necessary)

*With mixer still on low, add in 1/3 of the flour into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and then the remaining flour. (scrape down sides as necessary)

*Using a 1/4 cup ice cream scoop or a 1/4 measuring cup, fill muffin tin.

*Bake for 16-22 minutes, or just until cupcakes start to brown and the center springs back when touched. You can also insert a toothpick into the center of the cupcake, and if removed mostly clean, cupcakes are done. Make sure to not brown cupcakes as they are better when slightly less done.

*Remove cupcakes from oven and cool in pan for up to five minutes, then invert onto wire rack. Cool completely before frosting.


*Frost with your favorite frosting and then place food coloring of choice in small dish.

*Using a toothpick, dip in coloring and then swirl into frosting

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