Are you ready to elevate your baking game with a delightful twist on a classic treat? These White Velvet Cupcakes are not just any ordinary cupcakes; they’re specially crafted for high-altitude baking, ensuring that every bite is as fluffy and moist as it should be. Imagine sinking your teeth into a light, airy cupcake topped with creamy frosting that melts in your mouth—sounds irresistible, right? Whether you’re hosting a special occasion or simply satisfying your sweet tooth, this recipe is a must-try for cupcake enthusiasts everywhere. Get ready to impress your family and friends with these heavenly treats that are as easy to make as they are delicious!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). At high altitude, slightly reduce the temperature to 340°F to prevent over-rising and potential collapse.
- Line a 12-cup muffin tin with cupcake liners or lightly grease with butter.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. High altitude baking requires precise measurements, so use level measurements.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with dry ingredients, mixing on low speed to prevent overmixing.
- For high altitude adjustment, reduce the baking powder by ¼ teaspoon and add 1-2 tablespoons extra flour to stabilize the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes. At high altitude, check doneness early as baking time may vary. Insert a toothpick into the center - it should come out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with your preferred white frosting or cream cheese icing.
Tips
- Adjust Your Oven Temperature: When baking at high altitudes, it’s crucial to lower your oven temperature slightly to 340°F (175°C) to prevent the cupcakes from rising too quickly and collapsing.
- Sift Your Dry Ingredients: Make sure to sift together the flour, baking powder, and salt to ensure even distribution and to incorporate air, which is essential for achieving that fluffy texture.
- Cream Butter and Sugar Well: Take your time to cream the softened butter and sugar until light and fluffy. This step is key to creating a light texture in your cupcakes.
- Add Ingredients Gradually: When mixing in the dry ingredients and milk, do so alternately, starting and ending with the dry ingredients. This technique helps maintain the batter’s structure and prevents overmixing.
- Modify Baking Powder: For high-altitude adjustments, reduce the baking powder by ¼ teaspoon and consider adding an extra tablespoon or two of flour to stabilize the batter.
- Check for Doneness Early: Baking times can vary at high altitudes, so start checking your cupcakes a few minutes early. A toothpick inserted into the center should come out clean when they’re done.
- Cool Properly: Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set properly and prevents them from becoming soggy.
- Get Creative with Frosting: Once cooled, feel free to experiment with different frostings, from classic buttercream to tangy cream cheese icing, to give your cupcakes a unique flavor twist.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
