Classic White Cupcakes | Egg Whites Cupcakes

What to do with leftover egg whites? I made Lemon curd last week which uses only egg yolks and I was left with lots of egg whites. Classic white cake uses only egg whites and is widely chosen for Traditional wedding cakes.

Classic white Cup Cakes / Egg whites Cupcakes

Ingredients

• 3 1/2 cups cake flour
• 4 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 tsp vanilla
• 12/3 cups sugar
• 1 cup unsalted butter, room temperature
• 8 large egg whites
• 1/2 tsp cream of tartar
• 1/4 cup sugar

Directions

Preheat the oven to 375 degrees F. Sift the dry ingredients and set aside. In a bowl combine milk and vanilla
extract. In a large bowl beat butter and sugar until light and fluffy.  Add the dry ingredients on low speed alternating with milk mixture, beat until smooth. Using clean beaters, in separate bowl beat egg whites with cream of tartar and sugar until stiff but not dry. Using rubber spatula fold one - quarter of the egg whites into the batter, then fold in the remaining egg whites. Pour the batter into the pan  and spread evenly. This recipe will yield almost three 8 x 2 - inch cakes. Bake for about 25 minutes or a tooth pick inserted into the center of the cake comes out clean.