Makes 24 cupcakes.
1 cup almond milk
3/4 cup egg whites
2 tsp. almond extract
1 tsp. vanilla extract
2-1/4 cups cake flour
1-3/4 cups sugar
4 tsp. baking powder
1/2 tsp salt
8 Tbsp. butter, softened
(raspberries or other berries)
If using two 9-inch round cake pans, lightly butter insides of pans, then coat with flour. Shake out excess flour. If using cupcakes, line 24 cupcake pans with paper liners. Preheat oven to 350º.
Mix together almond milk, egg whites & extracts.
Place dry ingredients in the large bowl of a standing mixer*. Mix well. Add butter and mix at slow until butter is completely incorporated, and the mixture looks like soft bread crumbs.
Increase mixer speed to medium and add all but 1/4 cup of the milk mixture. Let mixer run for 2 minutes. Stop beaters. Scrape down the sides and add the remaining 1/4 cup. Beat an additional 1 minute. You should have a creamy, thick white batter. Divide between pans or muffin cups. Bake cakes 22-25 minutes, cupcakes 14-16 minutes. In both cases, cakes should be golden on top and a toothpick inserted in the center should come out clean. Remove from oven and let cool 5 minutes in pan; turn out onto racks and let cool completely.
Yummy as is, but just great topped with fresh or frozen berries.
*You can do this with a hand mixer. Cut the butter in with a pastry blender or forks, then use the hand mixer set on “high” to beat in the liquids.
Fresh raspberries contain 8 grams of fiber per cup.
Salt free baking powder works just fine, and can significantly reduce sodium in baked goods.