Today I made cupcakes with one of my best friends who is also a budding photographer and graphic designer ! She was at my place for a mentorship session and we had a craving for cake !!! A quick trip to my Pinterest board and we found a sweet little recipe for white velvet cupcakes. We ate 6 cupcakes in one sitting, and I don’t even feel bad about it, they were SO GOOD !!!

White Velvet Cupcakes
makes 12

3 egg whites
3/4 cup milk
3/4 tsp vanilla extract
2-1/3 cup flour
1 tbsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup + 1 tbsp unsalted butter, softened

1. Preheat oven to 350 degrees. Line a baking pan with cupcake liners.

2. In a medium-sized bowl, whisk together the egg whites, 2 tablespoons of the milk, and the vanilla extract.

3. In a large bowl, mix together the flour, baking powder, and salt. Stir in the sugar. Add the butter and the remaining milk and beat until combined. Gradually mix in the egg white mixture.

4. Fill cupcake liners 3/4 full with the batter. Bake for 20-25 minutes, rotating the pan halfway through, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely before frosting.

Lemon Buttercream Icing

1 cup butter, softened
Juice and zest of 1 lemon
4 – 6 cups powdered sugar

1. Cream together the butter, lemon zest and the juice of the lemon. Add powdered sugar, one cup at a time, until desired sweetness and consistency is reached.

TIP: I use THIS CITRUS JUICER . My mom brought it back for me from Florida and… ho ho!!! Works like a hot damn!!! It squeezes 20% more juice than other squeezers. For someone like me that buys the Costco bulk bags of lemons and burns through them in a week, it’s pretty handy!

For the ombre icing, we did 2 bowls, 1 of plain white frosting and the other with red food coloring (to make it pink). In our Icing bag, we slapped the white in, then slapped some red in!