ELEGANT BAKERY RECIPES

Steps:

• Preheat oven to 350°F. Prepare muffins tins with liners. (This recipe yields 24-28 cupcakes.)
• In the bowl of stand mixer with paddle attachment, cream together butter, baking powder, sugar, salt, and extracts until light and fluffy, about 5 minutes. (be sure to stop half way and scrape down sides)
• With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition. (scrape down sides as necessary)
• With mixer still on low, add in 1/3 of the flour into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and then the remaining flour. (scrape down sides as necessary)
• Using a 1/4 cup ice cream scoop or a 1/4 measuring cup, fill muffin tin.
• Bake for 16-22 minutes, or just until cupcakes start to brown and the center springs back when touched.
• You can also insert a toothpick into the center of the cupcake, and if removed mostly clean, cupcakes are done. Make sure to not brown cupcakes as they are better when slightly less done.
• Remove cupcakes from oven and cool in pan for up to five minutes, then invert onto wire rack. Cool completely before frosting.

Steps:

• Preheat oven to 350°F. Prepare two 8-inch cake pans. (Use butter and flour, line with parchment paper, or spread GOOP.)
• Pour milk, egg whites, and extracts into a medium bowl. Stir with a fork until blended.
• In the bowl of a stand mixer, mix cake flour, sugar, baking powder, and salt. Mix on low speed (just to sift and incorporate ingredients). Add butter, cut into cubes, and continue beating on low for about 1-2 minutes.
• Add all but ½ cup of the milk mixture to the flour mixture and beat at medium speed for 1½ minutes. Add the remaining ½ cup of the milk mixture and beat for about 1 minute.
• Pour batter evenly between two prepared cake pans (approximately 2¾ liquid cups or 612 grams per pan).
• Bake until a toothpick inserted in the center comes out with a few crumbs and has no wet batter clinging to it, about 27 to 30 minutes.
• Allow cake to cool in pan about 5 minutes then carefully flip onto a cooling rack to cool to room temperature.
• Frost cakes with your favorite frosting.