White Velvet Butter Cupcakes with Raspberry or Strawberry Buttercream | La Cucina Grandinetti
White Velvet Butter Cupcakes with Raspberry or Strawberry Buttercream - Light and fluffy, perfect for a sweet treat.
Ingredients
- 3 large egg whites, at room temperature (3.2 ounces)
- 2/3 cup milk (5.6 ounces), divided
- 1-1/2 teaspoon pure vanilla extract
- 2 cups (7 ounces) cake flour, sifted into cup and leveled
- 1 cup (7 ounces) granulated sugar
- 2-1/4 teaspoon plus 1/8 tsp baking powder
- 1/2 teaspoon salt
- 8 tablespoons (4 ounces) unsalted butter, softened (65° to 75°F)
- 1 recipe for Raspberry Buttercream Frosting
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