Ok so silver cake is basically just a fancy way of saying wedding cake flavor. It's the flavor traditionally used for wedding cakes, although nowadays any flavor goes really. And it's delicious, honestly it's my favorite. The good news is you don't have to wait for a wedding to make them! You can whip 'em up at home, anytime.
You will need:
- 1 cup of milk
- 1 cup of butter
- 6 egg whites (3/4 cup)
- 1 tablespoon of vanilla extract
- 1 tablespoon of almond extract
- 3 cups of flour
- 2 cups of sugar
- 1/2 teaspoon of salt
- 1 tablespoon of baking powder
And for the icing:
- 1 cup of room temperature butter
- 4 cups of powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 4 - 5 tablespoons of milk
Preheat your oven to 350°
Cream the butter and sugar together for 2 minutes.
Add in half of your egg whites and mix well. Add in the rest of the egg whites and mix again.
Sift together the flour, salt and baking powder.
Add your vanilla and almond extract to the cup of milk.
Add in half of the flour then half of the milk and beat well. Repeat with the remaining flour and milk. Remember to scrape the sides of your bowl. Beat on medium for about a minute.
Line a cupcake pan with liners.
Fill each lined cup about halfway full with the batter.
Bake for 15 to 20 minutes, until the tops spring back when pressed.
To make the icing, beat the butter in a clean bowl for about a minute.
Add in the extracts and beat again.
Add the powdered sugar a cup at a time and beat well. If you add the sugar all at once it will fly everywhere.
While mixing the sugar in, if the icing starts to get stiff, add a tablespoon of milk at a time and beat again until all of the sugar is incorporated. But don't add more than 5 tablespoons or your icing will be too soft.
Decorate the cupcakes however you like, I just added some roses to the tops for a quick decoration.