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Ingredients
• ¼ Cup Unsalted Butter, Softened
• ¼ Cup Shortening
• 1 ½ Ts p Baking Powder
• 2/3cups Granulated Sugar
• ½ Tsp Kosher Salt
• 1 Tsp Vanilla Extract
• 1/8 Tsp Almond Extract
• 2large Egg Whites
• 1 ½ Cups Cake Flour
• ½ Cup Whole Milk
• Store-Bought Icing
Method
1. Preheat the pie maker.
2. Using a hand mixer, cream the
butter, shortening, baking powder,
sugar, salt for about 5 minutes or
until light and fluffy; scrape the
sides of the bowl.
3. Add the egg whites and beat well;
scrape sides again.
4. Add remaining ingredients, except
icing; mix until smooth.
5. Pour batter into each well until
2/3 full; close and latch the lid.
6. Bake for 8 minutes then check for
doneness by inserting a wooden
pick. It should come out with just
a few moist crumbs clinging to it
(if it has a streak of shiny batter on
it, unplug the pie maker, close the
lid and let stand for 5 minutes
then retest for doneness).
7. When baking is complete, remove
from pie maker and let cool before
icing the tops.
Tip:
• Extra batter can be stored in the
refrigerator for up to 3 days.
Best White Cupcakes
Makes – 4 large cupcakes