We thoroughly enjoyed these tantalizing cupcakes at a recent get-together for my daughter's birthday. I adapted them from a recipe for Silver White Cake, which was one of several easy one-bowl cake recipes offered in my vintage Betty Crocker's Cookbook, First Printing, 1969.
Whether you choose to make the standard-sized cupcakes or the mini-cupcakes, you'll find them...
A Delightful Way....
To Celebrate Spring or Summer!
Ingredients (recipe may be halved)
- 2 1/4 c. all-purpose flour (I use White Lily)
- 1 1/2 c. sugar
- 1 TB + 1/2 tsp. baking powder
- 1 tsp. table salt
- 1/2 c. shortening
- 1 c. milk (I used 2 %)
- 1 tsp. pure vanilla extract
- 1/2 c. egg whites (approx. 4 egg whites), room temperature
- Approx. 20 oz. of jarred lemon curd (or two ea. 10 oz. jars)
- For the standard-sized cupcakes: approx. 1 doz. whole blackberries (cleaned & dried w/a paper towel), cut in half
- For the mini-cupcakes: approx. 2 doz. whole blackberries (cleaned & dried w/a paper towel), cut in half
- For the full-sized cupcakes: approx. 2 doz. standard-sized paper baking cups
- For the mini-cupcakes: approx. 4 doz. mini-paper baking cups
- Line the cupcake pans with the paper baking cups.
- Mix the flour, sugar, baking powder, salt, shortening, 2/3 c. of the milk and all of the vanilla in a large mixer bowl on low speed for 1/2 minute. Scrape the bowl.
- Preheat the oven to 350º.
- *Carefully increase the mixer speed to high and beat for 1 minute. Scrape the bowl. *Beat an additional 1 minute on high and scrape the bowl again.
- Add the remaining milk and the egg whites and, carefully increasing the speed, *beat for 1 minute on high. Scrape the bowl. *Beat an additional 1 minute on high and scrape the bowl for the last time.
- Fill each cupcake paper about 1/2 full with the batter. Bake the full-sized cupcakes approx. 17 minutes and the mini-cupcakes approx 15 minutes, or until the cupcakes are a light golden brown and a wooden toothpick inserted into the center of a couple comes out clean and the cupcakes spring back when lightly touched with the finger.
- Cool the cupcakes in the pans on wire rack(s) approx. 10 minutes, then remove from the pans and finish cooling on wire rack(s).
- When the cupcakes are completely cooled,* spread carefully with the lemon curd and top with a blackberry half. Store in a covered plastic container in the refrigerator. Though the cupcakes are best eaten within a day, they will keep up to a week in the fridge.
- Carefully increase the speed of the mixer each time you beat the batter on high.
- Once completely cooled, if not topping the cupcakes right away, store in a covered plastic container at room temperature or in the fridge (place wax paper or parchment paper between layers if stacking).
At It's Best!
Enjoy these easy, luscious cupcakes for a wonderful, light spring or summer dessert!