White Cake Mix

My daughter’s birthday is this week! Why can’t she stop aging? 😉 I know that is impossible, but looking back at pictures makes me sad – she was so little! Now she’s a giant-almost-6-year-old. Anyway, I decided I would bring her class some cupcakes, and what’s more fun than those rainbow cupcakes that are all over Pinterest?? At first I thought I would take the easy way out and use a white cake box mix, but after reading the ingredient list I couldn’t justify it! Hydrogenated this and high fructose that…garbage! Ignorance is bliss sometimes, but now that I know better I have to choose better – even if it is for a group of kindergarteners that could care less! 😉 Of course it’s easier to throw a box cake together, but this is loads cheaper – easily pennies on the dollar for these pantry staples. I made my own superfine sugar – if you have a food processor you should if you don’t have it on hand. I put a piece of plastic wrap over the work bowl so the sugar dust didn’t fly all over the place. Once the sugar was finished and measured, I added all the other ingredients to the bowl and pulsed it a few times. That was it – couldn’t be easier! The next post will be on the super fun and festive rainbow cupcakes!! Thanks for reading, enjoy!
White Cake Mix – adapted from I Am Baker
  • 2 3/4 cup flour (343 grams)
  • 1 3/4 cups SUPER fine sugar (you can buy this or make it)
  • 2 teaspoon baking powder
  • 3/4 tsp salt

Directions – 

Sift all the ingredients together and store in an air tight container.

To Use: 

  • 3/4 cup unsalted butter
  • 5 egg whites ( I used Egg Beaters, pure egg whites, about 1 cup)
  • 1 cup milk
  • 2 tsp. vanilla extract
  • 1/2 tsp. almond extract
Directions –

1. Cream butter and add egg whites one at a time until mixed. (*The batter separated terribly and never emulsified, but it still worked out once the dry ingredients were added*). Add milk, vanilla and almond extract. Add the dry ingredients in about three additions, making sure to scrape down in between and being careful not to overmix.

2. Fills two 8-inch rounds, or 16-18 cupcakes. Bake 325-350 degrees for 20-30 minutes; and cupcakes 17-22 minutes or until done.

Advertisements

2 thoughts on “White Cake Mix

  1. Pingback: Rainbow Cupcakes | Mom Makes…

  2. Pingback: Pinterest Projects Weeks 11, 12, 13, 14 | life in a full size bed

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s