8 egg white Funfetti cupcakes and (7 minute) frosting
Funfetti cupcakes made with 8 egg whites (no yolks) and a 7-minute frosting
Author: Eva Bakes
6large egg whites
2 and 1/2teaspoonsvanilla extract
2 and 3/4cupscake floursifted
1 and 1/2cupssugar
12Tablespoonsunsalted butterroom temperature
2large egg whites
1/4teaspooncream of tartar
Make the cupcakes
Preheat your oven to 350 degrees F. Line two standard muffin tins with paper liners and set aside.
In a small bowl or in a measuring cup, mix together 1/4 cup of milk, the egg whites and the vanilla. Mix well and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix together the cake flour, sugar, baking powder and salt on low speed. Slowly add in the butter until the mixture resembles wet sand.
Add in the remaining 3/4 cups of milk and mix well on medium speed. Turn the mixer down to low and add the milk mixture in 3 separate additions, mixing well after each. Stop the mixer and slowly and gently stir in the sprinkles, being careful not to let them bleed to much into your batter.
Evenly distribute the batter into your prepared muffin tins, filling each about 2/3 full.
Bake in your preheated oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool before frosting.
Make the frosting
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if using a handheld mixer, whisk the egg whites on the highest speed until they are foamy and thick. At this stage, the egg whites will not hold a peak. Turn the mixer off and allow the egg whites to rest while you prepare the sugar mixture.
In a small saucepan set over medium-high heat, mix together the sugar, cream of tartar, water and salt. Continuously stir the mixture until all of the sugar has melted. Do not allow the mixture to come to a rolling boil. Turn off the heat.
Turn the mixer back on high speed and slowly but carefully pour the sugar mixture in a steady stream into the mixing bowl. Continue to beat on high speed until all of the sugar mixture has been fully incorporated. Add the vanilla and continue to beat until the frosting is thick and will hold a peak.