White Velvet Cupcakes with Pink Buttercream

Hey everyone! Hope your summer's been fab so far, looks like the Vancouver weather finally caught up with the season! It's beautiful out there! So believe it or not, this blog SPACE has been with me for a while, but I haven't touched it since I first created it... and I just remembered it today! So might as well get it going, I guess. :)

Why not start with a cute cupcake? This is a very simple cupcake recipe, but you can dress it up however you like to make it look absolutely adorable. It's fluffy, velvety, light and makes such a cute gift for a birthday! I made these for my 8 year old cousin on her birthday! The buttercream recipe is your basic vanilla buttercream, and it looks great with any pastel colours and sprinkles. Enjoy!

White Velvet Cupcakes with Pink Buttercream

Cupcakes makes 24 cupcakes

• 4 large egg whites (around 4 oz)
• 1 cup milk
• 2 tsp vanilla extract
• 3 cups sifted cake flour
• 1 1/2 cups granulated sugar
• 20 ml baking powder
• 1/2 tsp salt
• 12 tbsps unsalted butter, softened at room temperature

Preheat oven to 350 degrees F. Line 24-cupcake trays.

In a medium bowl, beat egg whites, vanilla, and 1/4 cup milk.

In a large bowl of a stand mixer with paddle attachment, whisk together cake flour, sugar, baking powder, and salt. Add butter and remaining 3/4 cup milk and mix on low speed until moistened. Increase to med-speed and mix for another minute, scraping sides of bowl once.

Add the egg mixture in 3 equal parts, beating for 20 seconds after each addition.

Pour the batter evenly among tins, until 2/3 ways full. Try using an ice cream scoop (one with a scraper) for nice even drops!

Bake for 15-20 mins until just golden, or when an inserted toothpick comes out clean. Cool in tins for another 10 mins, then transfer to a cooling rack to cool completely before icing.

Pink Vanilla Buttercream Icing

• 2 sticks (1 cup) unsalted butter, at room temperature
• 4 cups icing sugar
• 1 tbsp vanilla extract
• 1 tbsp milk
• 3 drops red food colouring (optional)

Beat the butter for 2 minutes until creamy, scraping at the sides once. Slowly mix in icing sugar, vanilla, and milk until incorporated. Increase speed to med-speed and beat until smooth. Add food colouring one drop at a time, until your desired colour shade! The buttercream should be smooth but still spreadable. If it is too dry, add more milk by the teaspoon.

You can pipe it or spread it onto your cupcakes however you like, just make sure your cupcakes are completely cool! I used my reusable piping bag with no tip, but any design works. You can even top it off with cute sprinkles.