This is the recipe I use for basic white cupcakes or cake. It comes from the Betty Crocker the Big Book of Cupcakes.
Makes about 24 regular cupcakes or 72 mini cupcakes
2 3/4 c. all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 c. shortening or butter
1 2/3 c. sugar
5 egg whites
2 1/2 teaspoon vanilla
1 1/4 milk
Heat oven to 350°F. Place paper baking cupcakes in each of the muffin cups.
In medium bowl, mix flour, baking powder and salt; set aside.
In a large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low-speed, alternately add flour mixture, about 1/3 of the mixture at a time and milk, about 1/2 at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool. Frost with desired frosting.
Notes: This recipe is not my property it is property of Betty Crocker. The pictures shown for this recipe and any others on this blog are property of me. I usually use shortening but if I use butter it is salted so then I omit the salt called in the recipe. If you bake mini cupcakes reduce baking time to 12 to 16 minutes.