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Cotton Candy Cupcakes

This white cake is as light as air and tastes so fresh!
Prep Time8 minutes
Cook Time25 minutes
Total Time33 minutes
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 24 cupcakes
Calories: 210kcal
Author: The Nerdy Gourmet

Ingredients

  • 6 tbsp butter softened
  • 2/3 cup vegetable oil
  • 2 cups sugar
  • 3 tsp almond extract
  • 3 cups all purpose flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 6 egg whites

Instructions

  • Preheat the oven to 350°F. Using cupcake liners, prepare two muffin tins.
  • Cream the butter. Add the sugar, oil and almond extract. Mix.
  • Add flour, baking soda, baking powder and salt. Mix.
  • Add milk and stir until combined. Set batter aside.
  • In a separate bowl, whip egg whites until they are foamy and peak when you remove the mixing whisk.
  • Gently fold the egg whites into the batter until thoroughy combined.
  • Divide the batter into the two prepped pans. Bake until a cake tester comes out clean, about 18-24 minutes.

Nutrition

Sodium: 197mg | Calcium: 35mg | Vitamin A: 104IU | Sugar: 17g | Fiber: 1g | Potassium: 44mg | Cholesterol: 9mg | Calories: 210kcal | Trans Fat: 1g | Saturated Fat: 7g | Fat: 9g | Protein: 3g | Carbohydrates: 29g | Iron: 1mg