White Cupcakes with Strawberry Buttercream

Preparation

1. Step 1

   Preheat the oven to 350°F. Line two standard 12-cup muffin pans with paper liners. Into a medium bowl, sift together the flour, baking powder, and salt; set aside.

   Step 2

   In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

   Step 3

   In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in the remaining whites.

   Step 4

   Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost the cupcakes with Strawberry Meringue Buttercream, swirling to cover. Cupcakes can be kept in an airtight container in the refrigerator for up to 3 days. Garnish with strawberries just before serving.

2. Layer cake Variation

   Step 5

   Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Follow instructions for White Cupcakes, dividing the batter between prepared pans and smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off parchment. Reinvert cakes and let them cool completely, top sides up.

   Step 6

   Using a serrated knife, trim tops of cake layers to make level. Place one layer on a plate, and spread with 3/4 cup buttercream. Place other cake layer on top, cut side down. Spread the entire cake with remaining frosting, swirling to cover.

3. Sheet cake Variation

   Step 7

   Butter a 13-by-9-inch cake pan, and dust with flour, tapping out excess. Follow instructions for White Cupcakes, transferring batter to the prepared pan. Bake until cake is golden brown and a cake tester inserted in the center comes out clean, about 35 minutes. Frost as desired.