Makes 8 cupcakes
Oven Temperature: 350°F/175°C
Baking Time: 20 to 25 minutes
Baking Equipment: 8 cupcake liners, no coating needed, set in muffin pans or custard cups
This is the baby version of the Basic White Layer Cake. It requires less leavening to have a nicely domed top.
Makes 380 grams batter
| unsalted butter | 57 grams | 4 tablespoons (½ stick) |
| 1½ large egg whites | 45 grams | 3 tablespoons (45 ml) |
| milk | 81 grams | ⅓ cup (79 ml), divided |
| pure vanilla extract | . | ¾ teaspoon (3.7 ml) |
| bleached cake flour | 100 grams | 1 cup (sifted into the cup and leveled off) |
| OR | OR | |
| bleached all-purpose flour | ¾ cup (sifted into the cup and leveled off) plus 2 tablespoons | |
| sugar, preferably superfine | 100 grams | ½ cup |
| baking powder | 5.3 grams | 1⅛ plus ¹⁄₁₆ teaspoons |
| fine sea salt | . | ¼ teaspoon |
Preheat the Oven
▪ Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.
Mise en Place
▪ About 1 hour ahead, set the butter on the counter at room temperature (65º to 75ºF/19º to 24ºC).
▪ Into a 1 cup glass measure with a spout, weigh or measure the egg whites.
Make the Batter
1. To the egg whites, add 20 grams/4 teaspoons/20 ml of the milk and the vanilla and whisk just until lightly combined.
2. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds.
3. Add the butter and the remaining milk. Mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
4. Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
Fill the Cupcake Liners
5. Spoon the batter into the cupcake liners, almost three-quarters full (47 grams each). No need to smooth the tops.
Bake the Cupcakes
6. Bake for 20 to 25 minutes, or until a wire cake tester inserted into the centers comes out clean and the cupcakes spring back when pressed lightly in the centers.
Cool the Cupcakes
7. Set the pans on wire racks and cool the cupcakes for 10 minutes. Remove the cupcakes from the pans and set them on another wire rack. Cool completely.
Store Airtight: room temperature, 2 days; refrigerated, 5 days; frozen, 2 months.