Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Nutrition per serving
Calories8592.5 kcal (430%)
Total Fat471.7 g (674%)
Carbs1068.5 g (411%)
Sugars841.9 g (935%)
Protein61.6 g (123%)
Sodium3885.8 mg (194%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 cupmilk
organic, raw, local
6fresh egg whites
organic
1 tspvanilla extract
pure, organic
2 ¼ cupswhite flour
organic, unbleached
1 ¾ cupssucanat
organic
4 tspbaking powder
1 tspsea salt
6 ouncesbutter
organic, softened & cut up
6 ouncesbutter
organic, softened & cut up
8 ouncesunsalted butter
organic, softened
4 cupspowdered sugar
organic
1 Tbspvanilla extract
pure, organic
2 Tbspraw milk
organic, or pasteurized if you cannot find raw
Instructions
Step 1
Preheat oven to 350F.
Step 2
Line muffin pans with cupcake liners if you use them or grease muffin pans to prevent sticking.
Step 3
Put milk, egg whites, and vanilla in bowl and beat with fork.
Step 4
Mix flour, sugar, baking powder and salt with electric beater on low.
Step 5
Add pieces of the butter slowly until it looks like crumbs.
Step 6
Reserve 1/2 cup of milk mixture and add the rest to the dry ingredients beating for one minute.
Step 7
Add the rest of the milk and beat until combined.
Step 8
Pour batter into muffin cups about 3/4 full.
Step 9
Bake 15 -17 minutes or until they test done.
Step 10
Cool completely before frosting them.
Step 11
Beat the butter, powdered sugar, vanilla and milk with an electric beater on low until moistened.
Step 12
Beat on medium until creamy and fluffy.
Step 13
Pipe or spread on completely cooled cupcakes.
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