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Recipe: Sweet Maria’s Halloween cupcakes

HARTFORD – It is National Chocolate Day and Maria Sanchez of Sweet Maria’s Bakery in Waterbury visited Good Day CT with her Sweet Maria’s Hall...
cupcakes

HARTFORD - It is National Chocolate Day and Maria Sanchez of Sweet Maria's Bakery in Waterbury visited Good Day CT with her Sweet Maria's Halloween Cupcakes!

White Cupcakes, (makes 20 cupcakes)

  • 2 ½ cups cake flour
  • 1 ½ cups sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ pound, plus 3 tablespoons butter, softened
  • 5 egg whites
  • 1 cup milk
  • 1 teaspoon vanilla extract

Preheat oven to 350.
Line cupcake pans with paper liners.
In an electric mixer, on low-speed, blend flour, sugar, baking powder, and salt until mixed. Add butter and mix until uniformly blended.
In a separate bowl, mix egg whites, milk and vanilla with a wire whisk. Add egg mixture to flour mixture. Mix on medium speed for 1-2 minutes.Scrape down the sides and bottom of mixing bowl. Continue to beat at medium high-speed for another 3-4 minutes, until batter is blended and smooth.
Pour batter into cupcake liners. Bake 20 to 25 minutes or until a tester comes out with a fine crumb.
Remove from the oven and cool cupcakes on wire cooling racks. Cool completely before icing.

Buttercream Frosting

  • ½ pound unsalted butter, softened
  • 6 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 ounces water

In an electric mixer on low-speed, cream the butter and 4 cups of the confectioners sugar. Add vanilla. Gradually add remaining 2 cups of sugar and water. Beat on high-speed 5-8 minutes until light in color and texture.