I’ve done it! After years of trying, I’ve finally made a white cake, successfully.
Yes, I know, this doesn’t seem like a tremendous feat, but for me…it sure is!
After years of honing my baking skills, trying things out, developing recipes, I still had yet to bake a white cake from scratch. Chocolate cake? Yes. Carrot cake and Red Velvet? You bet. But I have never pulled a white cake out of the oven, and was able to look at it and smile.
Now, the issue may have been the recipe, or it may have just been me. I suppose we’ll never know.
However, that has all changed now! I recently was able to successfully make a white cake batter, add a bit of orange extract and grated lemon peel, use it for cupcakes, ice the cupcakes, AND EAT THEM with a satisfying smile on my face.
So, here you have it. Apparently the secret to my success. Aren’t you feeling lucky that I’m sharing it with you?
White Citrus Cupcakes
3/4 C Butter, softened
1 1/2 C Sugar
2 C Flour
2 Tsp Baking Powder
1/4 Tsp Salt
6 Egg Whites
3/4 C Milk
2 Tsp Pure Orange Extract
1 Tsp Dried Lemon Peel
Preheat your oven to 350 degrees.
Beat the butter and sugar until fluffy, about 5 minutes. Combine flour, baking powder and salt in a separate bowl. Combine egg whites, milk, and orange extract in another separate bowl. Add 1/3 of the flour mixture to the butter mixture, then add half of the milk mixture. Add another 1/3 of the flour mixture, then the remaining milk mixture, and finish with the remaining flour mixture. Gradually beat in between each addition.
Once combined, pour the batter into a greased pan of your choice. Bake for 25-30 minutes, until an inserted toothpick comes out clean.
Top with your favorite icing.