Emma's Swirled White Cupcakes
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