Hello everyone, I hope you are all well.
These white cupcakes are filled with homemade vanilla pudding and topped with a luscious Angel Feather icing. I decorated the piped icing with some pink tan spray to get that final touch…
Here is the recipe, enjoy!
White Vanilla Cupcakes:
- 5 large egg whites
- 3/4 cup (180 ml) milk
- 3 teaspoons pure vanilla extract
- 2 1/4 cups (285 g) all-purpose flour
- 3 tablespoons corn starch
- 1 1/2 cup (350 g) regular sugar
- 1 1/2 tablespoons (20 g) baking powder
- 1/2 teaspoon salt
- 3/4 cup (170 g) butter, at room temperature
Bring out all the ingredients.
Preheat the oven to 350 ˚F (180 ˚C).
Sift together the flour, corn starch, baking powder and salt. I do this at least 5 times…
Whisk the milk, vanilla extract and egg whites together in a separate bowl for a few seconds.
Put the flour mixture and sugar into a mixing bowl.
Mix well, about 2 minutes on medium speed.
Add the room tempered butter.
Beat untill you get a sandy consistency and everything is combined.
Add the egg white mixture in three additions, mixing on low speed between each addition.
Continue beating for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into paper cases and/or mini cups until two-thirds full and bake in the preheated oven for about 20 minutes.
Leave to cool completely.
Use an apple corer to make holes in the middle of each cupcake, then fill them with vanilla pudding.
You can find my recipe for vanilla pudding here.
Decorate with Angel Feather Icing, you can find the recipe here.
I piped roses and ruffles for these cupcakes, then used a pink tan spray to add a touch of pink…
I used a Wilton 1B tip to make the roses and a Wilton 1M tip to make the ruffles.
Have fun when you’re baking, and bake with love 🙂
I hope you are inspired to bake…
I wish you all a wonderful day!
Hugs from me to you.