It’s INDEPENDENCE DAY! 🇺🇸🎆🎇🇺🇸❤️💙!!!
Let’s celebrate our freedom and our ability to party today!
Yahoo!
I’m ready for a friend’s BBQ party, bringing along 50 – yes, 50 decorated vanilla cupcakes, donned in white buttercream and red, white, and blue firecracker sprinkles.
They are beautiful. They are divine. And they represent all the great things we live for in this crazy country!
Easy white cupcakes are soft, delicate, and surprisingly simple to make from scratch. Baking from scratch is SO much better, and actually more economical. These are moist and light-as-air and are perfect for ANY entertaining event. (Are you entertaining yourself this afternoon?) 😄😄😄😄
Red, White, & Blue Vanilla Cupcakes – Vanilla Cupcakes with Vanilla Frosting
Vanilla Cupcakes with Vanilla Frosting
Vanilla White Cupcakes:
1 1/2 cups cake flour
2 tsp. baking powder
1/2 tsp. sea salt
1/2 cup butter, room temperature
1 cup granulated sugar
1 1/2 tsp. vanilla extract
3 large egg whites, room temperature
1/2 cup whole milk, room temperature
Preheat oven to 350 degrees and line cupcake pans with liners. Set aside.
In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.
Add butter and granulated sugar to a large bowl. Using a hand or stand mixer, cream together until light and fluffy, about one minute. Add vanilla and beat until incorporated. Then, add egg whites and beat until light and fluffy, about one minute.
Add the flour mixture to the butter mixture in thirds, alternating with the milk, just until each ingredient is incorporated and the batter is smooth. Do not overmix.
Divide batter between cupcake liners, filling each about ⅔ full. Bake in preheated oven for 15-18 minutes, or until a toothpick comes out clean.
Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
The cupcakes MUST be completely cool before frosting. COMPLETELY. Chill, just to be sure.
Whipped Buttercream Frosting:
1 cup butter, room temperature OR shortening, for SUPER white and silky frosting
4 cups powdered sugar
1 Tbs. cornstarch
2 tsp. vanilla extract
⅛ teaspoon salt
⅓ cup heavy cream, very cold
In a large bowl, add room temperature butter (or shortening) and beat until creamy, about one minute.
Add powdered sugar and cornstarch and slowly mix until the ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
Add vanilla extract, salt, and heavy cream and whip for an additional 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
Pipe or spread the frosting with a knife onto cupcakes and serve.
Sprinkle with colored decor fit to the occasion!
