White Cake or Cupcake Mix from Scratch
Use this as a standard white cake where you would use a boxed cake mix.
Calories per serving: 285kcal
Ingredients
- 2 ⅓ cups *all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 ½ cups sugar
- ½ cup oil
- 3 egg whites
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Have ready 18 lined cupcake tins. Preheat the oven to 350.
- Ready containers
- Sift the dry ingredients together into a bowl.
- Spane sifted the flour
- I have found the best way to separate eggs is with your hand. Have to small bowls ready. Using one hand, break the egg into the other that is held over one of the bowls. When the egg has drained all the white, put the yolk in the other bowl. Of course, your hands have to be really clean.
- Separating an egg into a just washed hand
- Put into the work bowl of a standing mixer the sugar, oil, egg whites, milk and extracts.
- Adding oil
- Adding milk
- Almond and vanilla extracts
- Mix together on low-speed.
- Carefully add the dry ingredients while the mixer is going.
- Beat the mixture on medium speed for 5 minutes.
- Batter beaten til it is silky
- Using a small ladle, ladle the batter evenly into the cupcake liners, filling them about 3/4 full to give them room to expand during baking.
- Filling using a small ladle
- Bake for 15 to 20 minutes or until a toothpick comes out from the center clean.
- Remove from the oven. Place on cake racks to completely cool.
- Batch out of the oven
Notes
If you want a yellow cake, use 2 whole eggs instead of egg whites. You can add flavorings or color as desired.
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