Whole Wheat Yellow Cupcakes

INSTRUCTIONS:

1. Cupcakes: Preheat oven to 350°. Line one 12-count muffin tin and one 6-count with cupcake liners.
2. Separate egg whites from yolks (set yolks aside). Beat egg whites on high speed in a medium bowl for about 2-3 minutes, or until soft peaks form.
3. Whisk together the flour, salt and baking powder in a medium bowl.
4. Fit your stand mixer with a paddle attachment, and beat butter on high speed until creamy. Add sugar and beat (on high speed) until creamed together. Add egg yolks and vanilla and beat on medium-high speed until mixed.  Scrape the sides of the bowl if necessary. On low speed add a third of the bowl of dry ingredients. Add half of the milk, then another third of the dry ingredients. Repeat once more. Make sure you do not overmix the cupcakes. Gently fold in the whipped egg whites.
5. Fill cupcake liners halfway full. Bake for 18-22 minutes or until a toothpick inserted in the cupcake comes out clean. Do not overbake! Cool in the pan for 10 minutes then place on the rack to cool completely.
6. Vegan Buttercream: Beat together sugar, coconut oil, and vanilla extract until with a hand mixer until it has reached desired consistency.
7. Frost cooled cupcakes with buttercream and enjoy!

❤ Try our USDA certified organic Soft White Wheat Berries ❤

Related Recipes:

• Whole Wheat Pie Crust
• Whole Wheat Pancakes

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