Recipe of the Week - Buttermilk White Cupcakes

Week 2

I didn't grow up in a family that embraced change. It was the South, after all. Our cupcakes were chocolate, yellow, and maybe strawberry or red velvet (on special occasions).

Exotic cupcake flavors do entice the tastebuds, but sometimes plain old white cupcakes satisfy best. I have tried numerous white cake recipes and most of them are dry and not very tasty. However, the featured recipe this week does not disappoint.

Buttermilk White CupCakes

4 egg whites
2 cups all-purpose flour
1-1/2 cups sugar
2 tsp. baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup buttermilk
1/2 cup shortening
2 tsp vanilla

Let egg whites stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Prepare cupcake tins with liners.

In large mixing bowl combine flour, sugar, baking powder, salt, and baking soda. Add buttermilk, shortening, and vanilla; beat on low until combined. Beat on medium 2 minutes more, scraping bowl. Add egg whites; beat 2 more minutes.

Spread in pans. Bake 25-30 minutes or until tops spring back when lightly touched and wooden pick inserted near centers comes out clean. Cool on wire rack for 10 minutes. Remove from pans and cool completely.