Yummy White Cupcakes


Last week, I decided to do some baking, in honor of St. Patty’s Day…so I went looking to find a yummy recipe for white cupcakes…but I wanted to make it from scratch. So after perusing a few ideas, I decided to throw something together and of course I was planning to dye it green!

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I mean they have to be green for St. Patty’s Day!

Because of the plan to dye it green, I wasn’t overly worried about the pureness of the white factor, so I chose to use whole eggs as opposed to just egg whites. As well as using part butter. This cake was very moist and soft. It was also not overly sweet, like cakes can sometimes be.

I will definitely make it again, as a matter of fact I have been considering making it again as cupcakes for Easter. However, this time I am considering just putting a drop of food coloring into each cupcake liner of batter and swirling with a toothpick…giving them a swirly tye dye look! I bet the cupcakes would look really cool once baked!

The kids all quite enjoyed the cupcakes…even the funky shaped “Shamrock” ones! The “Shamrock” shaped ones were done by filling the muffin cup just a bit more than half full and place a marble in three places, in between the liner and pan and as they bake with a kind of “Shamrock” shape. If you don’t put enough batter in they will look more like funky shaped puzzle pieces! D-man ate four of them after dinner on St. Patrick’s Day! LOL!

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Yummy White Cupcakes
Print Recipe
Servings Prep Time
24 Cupcakes 15 Minutes
Cook Time
18-20 Minutes
Servings Prep Time
24 Cupcakes 15 Minutes
Cook Time
18-20 Minutes
Yummy White Cupcakes
Print Recipe
Servings Prep Time
24 Cupcakes 15 Minutes
Cook Time
18-20 Minutes
Servings Prep Time
24 Cupcakes 15 Minutes
Cook Time
18-20 Minutes
Ingredients
Frosting
Servings: Cupcakes
Instructions
  1. Heat oven to 350 degrees and line muffin tins with paper liners.
  2. Cream together butter and shortening, until fluffy. Slowly add sugar one cup at a time.
  3. Add eggs one at a time, fully incorporating each egg before adding another.
  4. Sift together all dry ingredients in a bowl. Mix all wet ingredients in a separate bowl. Add to butter mixture alternating between dry and wet ingredients, making sure to start and stop with the dry ingredients.
  5. Have some fun and add food coloring for that extra zing!
  6. Great buttermilk substitue... just shy of 1 cup of whole milk and 1 Tbs of lemon Juice...vinegar may also be used in place of lemon juice. Combine the two and let sit for 5 - 10 minutes and you will start to notice the slight curdling process.
Frosting
  1. Cream shortening / butter. Gradually add powdered sugar alternating with milk, mixing until desired consistency. Add vanilla and incorporate.
Recipe Notes

Can also be made as a layer or pan cake, simply increase baking time to 25 - 30 Minutes.

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