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Ice Water Cupcakes

Ice Water Cupcakes- Big Green House

Ice Water Cupcakes- Soft white cupcakes made with egg whites and ice water. Versatile, delicious and low in fat!

Ice Water Cupcakes- Big Green House

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Ingredients Needed:

  • Flour + Salt + Baking powder
  • Sugar
  • Egg whites
  • Ice water
  • Vanilla
  • Butter

What About Frosting? Your choice! These cupcakes are a basic white variety and can be frosting with just about any type of frosting. At the bottom of this post, you can find a list of frosting suggestions or you can browse the frosting section of the recipe index for more ideas. Our cupcakes are frosted with a basic vanilla buttercream dyed green and red. I then used the tye dye decorating method.

How to Make:

  • First, whisk together your dry ingredients and set aside.
  • Next, with an electric mixer with whisk attachment, whisk egg whites until foamy. Increase speed slightly and continue until stiff peaks form. Set those aside.
  • In a clean mixing bowl, beat softened butter with sugar. Then, gradually add in dry ingredients and ice water. Alternating between the two .
  • Finally, fold the beaten egg whites into the batter. Be sure to fold, not mix.
  • Divide the batter evenly into the prepared pan and bake!
  • Be sure to let them cool completely before frosting.

Ice Water Cupcakes- Big Green House

Frosting for Your Cupcakes:

linking up and weekend potluck

Yield: 12 cupcakes

Ice Water Cupcakes

Ice Water Cupcakes- Big Green House

Ice Water Cupcakes- Soft white cupcakes made with egg whites and ice water. Versatile, delicious and low in fat!

Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 1 hour
Total Time 1 hour 48 minutes

Ingredients

  • 1 3/4 cup flour
  • dash of salt
  • 1 1/2 tsp baking powder
  • 2 egg whites
  • 1/4 cup butter, softened
  • 1 cup sugar
  • dash of vanilla
  • 3/4 cup ice water

Instructions

  1. Preheat oven to 350 degrees. Grease a 12 count muffin/cupcake pan or line with liners.
  2. In a bowl, whisk together flour, baking powder and salt. Set aside.
  3. With an electric mixer with whisk attachment, whisk egg whites until foamy. Increase speed slightly and continue until stiff peaks form. Set aside.
  4. In a clean mixing bowl, beat butter with sugar until creamy. Gradually, add in flour mixture and ice water. Alternating between the two. Beat to combine. Fold in whipped egg whites.
  5. Divide batter evenly into prepared pan. Bake 18-20 minutes or until toothpick inserted comes out clean.
  6. Let cupcakes cool completely before frosting.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 168Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 115mgCarbohydrates: 31gFiber: 0gSugar: 17gProtein: 3g

    All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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