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Fluffy White Fairy Cupcakes

Name: Fluffy White Fairy Cupcakes
Prep time: 30 min
Total time: 1 h
Yield: 24
Ingredients: 1-1/4 cups (2 1/2 sticks) unsalted butter, softened; 4-3/4 cups cake flour, sifted, plus additional for dusting pans; 2-1/4 teaspoons baking powder; 1/2 teaspoon salt; 1-3/4 cups whole milk; 1 tablespoon plus 1 1/2 teaspoons vanilla extract; 2-1/2 cups sugar; 9 large egg whites; 1 jar Stokes Purple Sweet Potato Butter; 1 pint heavy cream; 1/3 cup confectioners sugar

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Prep 30 min
Total 60 min
Servings 24

The secret center is filled with sweet potato butter in these positively addicting cupcakes.

By Tablespoon Kitchens

Updated July 15, 2015

Ingredients

Ingredients for Batter:

1-1/4 cups (2 1/2 sticks) unsalted butter, softened
4-3/4 cups cake flour, sifted, plus additional for dusting pans
2-1/4 teaspoons baking powder
1/2 teaspoon salt
1-3/4 cups whole milk
1 tablespoon plus 1 1/2 teaspoons vanilla extract
2-1/2 cups sugar
9 large egg whites
1 jar Stokes Purple Sweet Potato Butter

Ingredients for Whipped Cream Frosting:

1 pint heavy cream
1/3 cup confectioners sugar

Steps

1

Arrange oven rack in middle position and preheat oven to 350°F. Line muffin tins with paper liners.
2

In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.
3

In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar on moderate speed until light and fluffy, about 5 minutes. Reduce speed to low. Add 1/2 of flour mixture and beat until just combined. Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds. Transfer to large bowl.
4

In clean bowl of electric mixer fitted with the whisk attachment, beat egg whites until they hold stiff peaks.
5

Fold 1/3 of egg whites into batter to lighten. Gently fold in remaining 2/3 of egg whites until just incorporated. Fill cupcake liners 2/3 full.
6

Bake until tops are springy to touch and testers come out clean, about 20 minutes. Cool cupcakes in pans on racks 30 minutes.
7

Directions for Whipped Cream Frosting: Whip heavy cream until soft peaks form. Add confectioners' sugar and whip until stiff peaks form. Gradually add powdered sugar, beating until smooth.
8

Cut cone shape from each cupcake. Fill with 1 teaspoon of Sweet Potato Butter. Pipe on frosting.