To do my part in spreading awareness and supporting a good cause I am submitting this post to Beantown Bakers 4th annual Power of Pink Challenge. Be sure to check out her site at the beginning of November for the round up of all the pink items that many bloggers have baked up over the past month.
I have made these cupcakes for several different occasions with different colored sprinkles and frosting and they are always a hit. What is not to love about a delicate white cake speckled with colored sprinkles. I chose to top these cupcakes with a pink cream cheese frosting but you can use whatever suits your tastes.
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup sugar
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup milk
1/4 cup sprinkles
1. Preheat the oven to 350 degrees F. Line the wells of 12 standard muffin tins with cupcake wrappers.
2. In a small bowl, combine the flour, baking powder, and salt. Stir together and set aside. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until incorporated. Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated. Fold in the sprinkles with a spatula.
3. Divide the batter evenly between the 12 muffin tins. Bake for 20 minutes or until the top springs back slightly when touched. Remove cupcakes to a wire rack to cool completely. Frost cooled cupcakes as desired.
~yields 12 cupcakes~
Adapted from Annie’s Eats