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White Cupcakes Recipe


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     White Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   24 cup cakes

2 1/4 Flour
1 1/2 Sugar
2 1/2 t. Baking Powder
1 t. Salt
1/2 C Butter non salt
1 t. Almond Flavor
1/2 t. Vanilla
2/3 C Milk
4 beaten Egg Whites
1/3 C Milk
Large Cupcake Cups not jumbo

Mix all the dry ingredients together and add the butter. Mix until the butter is mixed through the dry ingredients. Mix the wet ingredients together in another bowl and add to the above mixture slowly as you beat the mixture at a slow speed. Mix for about 30 seconds or until mixed through.
Mix the egg whites until frothy. Add the milk and mix till combined then add this mixture to the above mixture. beat for about one minute. Spoon the batter into cupcake cups. Fill the cupcake cups half full. The picture shows what it looks like filling the cup half full. Do not be tempted to fill it more than 2/3 full. Anything more makes the batter go over the top and has a flat top and does not look good for icingl.
Bake 350 degrees for 25 to 30 minutes. The cupcakes should spring back when touched in the middle and still look a creamy colour on top. Don't let it get brown on top as it needs to remain a creamy colour.

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