1 cup + 2 tbsps. White King Cake Flour, Sifted
½ tsp. salt
1 ½ tbsps. Baking powder
¼ cup + 2 tbsps. Granulated sugar
¼ cup cooking oil
¼ cup water
½ tsp. vanilla extract
½ cup eggwhites
¼ tsp. cream of tartar
¼ cup + 2 tbsps. granulated sugar
Preheat oven to 325ºF. Line 24 muffin pans with paper cups. Sift together White King Cake Flour, salt, baking powder and sugar in a mixing bowl.
Make a well at the center and add oil, eggyolks, water and vanilla extract; blend together till smooth and thoroughly blended. Set aside.
With an electric mixer or portable mixer; beat eggwhites with cream of tartar until soft peaks form. Gradually add remaining sugar and continue beating until stiff but not dry. Gently beaten eggwhites until well blended.
Pour into prepared muffin pans, 3/4 full and bake in preheated oven for 25-30 minutes or till done. Let cool. Frost with frosting of your choice.
Chocolate Frosting: Melt 2 tablespoons. Butterfresh Margarine and 1/3 cup cocoa in a double boiler over low heat. Add 1 can (300ml) condensed milk and stir until well blended. Continue cooking, stirring continuously until mixture thickens; blend in 2 tablespoons Butterfresh Margarine. White Mountain Icing: Combine 3/4 cup granulated sugar, 3 tablespoons water and 3 tablespoons corn syrup in a saucepan and boil for about 5 minutes. Meanwhile beat 2 eggwhites with ¼ teaspoon cream of tartar in an electric mixer till soft peaks form. Pour syrup gradually to the eggwhites; continue beating till very stiff peaks form. Tint portions of icing with assorted colors and frost cupcakes as desired. Top with assorted sprinkles.