These delicious cupcakes are as white as freshly fallen snow, and as light and airy as a cloud! The perfect, simple treat that pairs with any frosting and filling!
Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with cupcake liners.
Editor notes: The cheap paper liners usually work the best, foil liners can have a tendency to peel away from the cupcakes whilst cooling.
Sift the flour and baking powder into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside.
Add the butter to the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until the butter is smooth about 1 minute. Slowly beat in 1/2 cup of the sugar. Increase the speed to high and beat for a full five minutes until light and fluffy.
Editor notes: If the butter is still a little yellow you can add a tiny toothpick amount of violet food color to neutralize the yellow.
Reduce the mixer speed to low and add about one-third of the dry ingredients and beat until just combined. Add half the milk mixture and beat until smooth. Add a 2nd third of the flour, then milk, and then the rest of the flour, stopping and scraping down the sides of the bowl as needed.
Increase the mixer speed to medium and beat briefly, just enough to make the batter smooth.
Place egg whites in a clean bowl. Whip on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue to beat for 7-10 minutes until the egg whites are firm, glossy, and can hold a stiff peak, Gently fold the whites into the batter in three batches using a spatula.
Divide the cake batter evenly between the liners and bake until a tester inserted in the center of the cakes comes out clean, about 20-22 minutes.
Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
Recipe adapted from Food Network