white cake recipe needed
I Agree with Claudette, cake flour makes much better cakes than all-purpose flour. It's like a cake (or cup cake) from a bakery. You can substitute cake flour in any cake recipe that calls for all-purpose flour (including the recipe that follows). To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. It is not necessary to sift cake flour before using.
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cups unsalted butter, softened
1 3/4 cups sugar
1 1/4 cups whole milk
1 teaspoon vanilla extract
Preheat the oven to 350°F. Grease cupcake tins, or use paper cupcake liners.
Sift the flour, baking powder, and salt together in a medium bowl, set aside. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy.
Add the eggs one at a time, and beat well after each addition. Add the milk and vanilla.
To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.
Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.