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White Cupcakes
Page 315
Cuisine: North American | Course Type: Cakes
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Recipe Reviews
sturlington from Hillsborough, NC
I agree with the second reviewer--these were ok. They also reminded me of angel food cake, and I like a denser cupcake. Also, I filled the cups too full, despite following the instructions, so they ended up looking a bit like mushrooms. (I recommend spraying your pan with nonstick spray, even though you're using liners, because they will stick if they mushroom out.) I am going to try the devil's food cupcakes next, which seem more like a traditional cupcake.
This recipe made way too many cupcakes for us to eat, so I am going to try to freeze the rest. I think they would be nice unfrosted with a little whipped cream and some fresh fruit.
But I probably won't make these again.
(edited 8th October 2012) (0) comment (0) useful
I thought these cupcakes were okay. The batter is very light due to the addition of whipped egg whites, and the resulting cupcakes are very light too. I think I just prefer a denser cupcake, which is why they weren't my favorite, though the flavor is very good.
The buttercream frosting, on the other hand, is amazing and is my new go-to frosting -- both the vanilla and the chocolate.
andrew from Vancouver Island, BC
An excellent vanilla cupcake recipe. These are made with butter and egg whites, and the resulting cupcakes are a similar to angel food cakes - light and moist and delicious. The difference here is that the egg whites and sugar are beaten into a meringue before being folded into the rest of the batter. I made them exactly as the recipe states and got 24 standard-sized cupcakes.
These will be my default vanilla cupcakes now - they're better than any other I've made.
(edited 21st March 2010) (0) comment (0) useful
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