White Cupcakes with Meringue Frosting

I know what you’re thinking — ABOUT TIME YOU MADE SOMETHING NEW —  sorry m’bad! I’ve made stuff, but most of it either 1) wasn’t that good 2) couldn’t be photographed cause I was busy. So even though I REALLY should be studying for my exams…yea. :D! Today was a little bit cloudy, so I apologize for the slightly crap lighting that I attempted to fix. Ah well, good enough. 8D

Anyways, this time I made a small batch of yummy cupcakes. The cake is a combination of two really good white cake recipes (CI’s and Dorie’s PPC) — well, I’ve tried Dorie’s PPC and that one was kickass. This one is really REALLY good too, but in all honesty, I think it tastes about the same as Dorie’s Perfect Party Cake anyways. Love them both! The frosting was a little bit fail, since I halved the recipe and therefore didn’t have enough ingredients in my mixing bowl to properly whip up. Ah well. I’ll probably try it again and make the full batch instead next time. It tastes like melted marshmallows — almost identical to my Seven Minute Frosting recipe. I just decided to plop some sprinkles on top because Tuesday needs sprinkles. Wait what? LOL

I am such a kid. :D

No step by step photos this time, but a lot of random photos of the finished product. :)

White Cake

(adapted from here, who adapted it from Dorie’s Perfect Party Cake and Cook’s Illustrated…’s Classic White Layer Cake)

Makes: 1 9” round cake or 12 cupcakes or 24 mini cupcakes


  • 1⅛ cups cake flour
  • ½ cup + 1 tbsp whole milk, at room temperature
  • 3 large egg whites, at room temperature
  • 1½ tsp vanilla extract
  • ¾ cups + 1 tbsp granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tbsp unsalted butter (¾ stick, or 85g), softened but still cool


  1. Preheat oven to 350 degrees. Spray cake pan with cooking spray; line the bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour and remove excess. Alternatively, line cupcake pan with papers and spray.
  2. Pour milk, egg whites and extract into measuring cup and mix with fork until blended.
  3. Mix cake flour, sugar, baking powder and salt with a mixer. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
  4. Add all but ¼ cup of milk mixture to crumbs and beat at high speed with handheld mixer for 1½ minutes. Add remaining ¼ cup milk to mixture and beat 30 seconds more. Stop mixing and scrape sides. Return mixer to high speed and beat 20 seconds longer.
  5. Pour batter into pan, or into cupcake pan. Smooth top.
  6. Bake until skewer or toothpick inserted in the centre comes out clean, about 23-25 minutes for round cake, 17-20 minutes for cupcakes, and 12 minutes for mini cupcakes.

Fluffy White Frosting

(adapted from here — I made a HALF BATCH of this recipe below, but you’d probably want to make a full size batch to do it correctly, since mine was too runny and did not hold its shape.)

Makes: Enough to frost ~24 cupcakes


  • 1 cup white sugar
  • 1/3 cup water
  • ¼ teaspoon cream of tartar or salt
  • 2 egg whites
  • 1 teaspoon vanilla extract


  1. In a saucepan, stir together the sugar and water. Cook over medium high heat until sugar is dissolved and mixture is boiling with little bubbles appearing on the surface. Let boil for about 5 minutes before removing from heat.
  2. Place egg whites into mixing bowl and add pinch of salt and vanilla. Let sit before beating to soft peaks.
  3. Gradually add the still-hot sugar mixture to egg whites while whipping constantly until stiff peaks form, about 7-10 minutes. Tint icing as desired and frost cake.

I ate one when it was fresh out of the oven. And another two soon after.

Just saying.


By the way, if you’re wondering why my cupcakes are all varying in size, well, that’s because I ran out of normal size cupcake liners and had to use 10 smaller sized ones. So they look a tad weird. Like in the photos above, the middle on and the one on the left are normal sized, but the one on the right is squat. And fat. In the wrong way. >_>

A shot of the delicious innards, because everyone likes innards. 8D



Cause they make me happy! :D!!!!! DUN JUDGE PLZ


      • Cheryl Li
      • June 15th, 2010



  2. YUM!!! These cupcakes look so light and fluffy. I need more frosting, though haha.

      • Cheryl Li
      • June 16th, 2010

      Thank you!

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