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Whiteout, Part I and Vanilla Cupcakes

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Ever been in a whiteout? Most people think of whiteouts as blizzard conditions so severe that you can’t see more than a few feet in front of you (and some of us were in exactly those conditions just this past January).

But there are other kinds of whiteouts–times in our lives when a feeling or event or experience totally overwhelms us and immerses us in that moment, unable to see beyond what’s in front of us. This post explores different kinds of whiteouts.

Whether the scrumptious cake of our vanilla cupcake or its delicate and delicious white frosting, whether the blizzard Zach and Becca wander into in the story or the transcendent love they discover while out there, there are plenty of rich and overwhelming experiences here. Take a minute (or an hour or longer) to immerse yourself in some or all of these “whiteouts.”

Put aside all your other cares and concerns, and be swallowed by these treats. You’ll be glad you did!


Vanilla Cupcakes

1 egg white

2 Tablespoons granulated sugar

2 Tablespoons unsalted butter, melted

1 teaspoon vanilla

1 1/2 Tablespoons milk

1/4 cup all-purpose flour

1/4 teaspoon baking powder

pinch of salt (about 1/8 teaspoon)

Preheat oven to 350 degrees. Place two cupcake liners in a muffin pan.

In a small mixing bowl, whisk together the egg white and granulated sugar. Add the melted butter, vanilla, and milk. Stir until ingredients are combined. Add the flour and baking powder, slowly stirring until the flour is just combined.

unbaked cupcakes

Divide the batter between the two muffin cups. Bake for 11-13 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes before frosting. Makes two cupcakes.


Vanilla Buttercream Frosting

1/4 cup unsalted butter, room temperature

3 teaspoons milk

1/2 teaspoon vanilla extract

pinch of salt (about 1/8 teaspoon)

3/4-1 cup powdered sugar

To make the frosting, add the butter, milk, vanilla, and salt to a bowl. Mix ingredients together with an electric mixer. Slowly add the powdered sugar. Add as much powdered sugar as you want until you get the consistency and flavor that you desire. (I used about 3/4 cup.) Frost the cooled cupcakes. Cover any leftover frosting and store it in the refrigerator for up to a week. Enough to frost 2-4 cupcakes.


{Cupcakes adapted from Sally’s Baking Addiction}

And now for “Whiteout,” our new story:

To download the entire story (for free!) click on the cover.

To hear or view Part I, click on the links below the cover.


Whiteout cover

Whiteout, Part I, audio © Jeffrey Anderson

Whiteout, Part I, text © Jeffrey Anderson

About Elaine

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