White Wedding Cupcakes – You know, those long, drawn out ceremonies where everyone is stuffed in their frilly dresses and new stiff white shirts wishing the party would start and the happy stuff would end. The wedding cake at the end makes it all worth it.
This recipe is to satisfy those white wedding cake cravings at home. White fluffy, moist cake with creamy white vanilla butter cream icing doesn’t have to wait for love birds to tie the knot to be eaten. You can make it anytime, for any reason, even for your own love bird… or just for yourself to eat while you watch that old VHS video of your wedding. You can make this into a layer cake with raspberry jam or fresh strawberries in between the layers for a delicious surprise. Or let alone and serve it pure, plain and all white. Here is the recipe:
White Wedding Cupcakes Recipe
- 1 1/2 Sticks Butter, unsalted, softened
- 1 2/3 c Sugar
- 1 c Buttermilk
- 1 c Sour Cream
- 2 t Vanilla Extract
- 2 t Almond Extract
- 6 Egg Whites, from large Eggs
- 1/4 t Cream of Tarter
- 2 1/2 c Cake Flour (You may substitute All Purpose Flour but will be slightly more dense)
- 2 t Baking Powder
- 2 t Baking Soda
- 1 t Sea Salt, fine grain
- Butter to grease pans
Preheat oven to 350 degrees. *Plan ahead: Use room temperature ingredients for the fluffiest Cake.
This can be made into a layer Cake. Butter two 9 inch cake pans then line with parchment paper rounds in the bottom. Butter the top of the parchment papers. Or for cupcakes, place 22-24 large sized cupcake liners in muffin tins.
In the bowl of a KitchenAid with a paddle attachment or large mixing bowl with a hand mixer, cream softened butter and the sugar for 4 minutes, scraping down the bowl frequently. It will be grainy.
To the creamed butter and sugar mixture add the buttermilk, sour cream, vanilla extract and almond extract and mix well with a hand mixer or KitchenAid for about 3 minutes. It will look curdled.
In a separate large bowl using a hand mixer, whip the egg whites and the cream of tarter into stiff peaks. About 3-4 minutes and set aside.
In a separate medium bowl, sift the cake flour, baking powder, baking soda, sea salt and then whisk well to combine. It is important to lighten the flour by sifting and to make sure the baking soda and powder are well distributed.
Pour the dry ingredients into the bowl of wet ingredients and mix for about 1 minute until no flour is seen. Be careful not to over mix. Scrape down the bowl often.
Add 1/3 of the whipped egg whites to the mixture and mix in to lighten the batter using a rubber spatula. Then add the rest of the whipped egg whites and fold it in using a rubber spatula until incorporated well.
Pour cake batter mixture into the 2 prepared 9 inch cake pans divided equally and place into the center of the preheated oven and bake for 22-25 minutes or until a toothpick comes out clean from the center of the cake.
Check the the cake at 22 minutes. If not done, place back into the oven and continue to bake checking again in 1 minute intervals until a toothpick comes out of the center of the cake clean. The cake will be very pale lightly browned in color when done. Rotate your pans half way through for even baking.
For Cupcakes, fill cupcake liners 1/2 way up and bake for 19-22 minutes at 350 degrees until a toothpick comes out clean and tops are lightly browned. * Don’t overfill liners or they will over flow. Rotate the pans half way through.
Allow to rest in the pan for 1 hour before removing to cool to room temperature. This is a very moist and fragile cake so handle with care. Once cooled completely, ice with vanilla butter cream then dust with powdered sugar if desired. To make it fun for kids add sprinkles.
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