HARTFORD - It is National Chocolate Day and Maria Sanchez of Sweet Maria's Bakery in Waterbury visited Good Day CT with her Sweet Maria's Halloween Cupcakes!
White Cupcakes, (makes 20 cupcakes)
- 2 ½ cups cake flour
- 1 ½ cups sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ pound, plus 3 tablespoons butter, softened
- 5 egg whites
- 1 cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350.
Line cupcake pans with paper liners.
In an electric mixer, on low-speed, blend flour, sugar, baking powder, and salt until mixed. Add butter and mix until uniformly blended.
In a separate bowl, mix egg whites, milk and vanilla with a wire whisk. Add egg mixture to flour mixture. Mix on medium speed for 1-2 minutes.Scrape down the sides and bottom of mixing bowl. Continue to beat at medium high-speed for another 3-4 minutes, until batter is blended and smooth.
Pour batter into cupcake liners. Bake 20 to 25 minutes or until a tester comes out with a fine crumb.
Remove from the oven and cool cupcakes on wire cooling racks. Cool completely before icing.
Buttercream Frosting
- ½ pound unsalted butter, softened
- 6 cups confectioners sugar
- 1 teaspoon vanilla extract
- 2 ounces water
In an electric mixer on low-speed, cream the butter and 4 cups of the confectioners sugar. Add vanilla. Gradually add remaining 2 cups of sugar and water. Beat on high-speed 5-8 minutes until light in color and texture.
