You may also like
Categories:
cake flour baking powder salt unsalted butter sugar milk milk vanilla egg whites semi-sweet chocolate chips
Viewed: 101 - Published at: 5 years agoIngredients
- 3 14 cups sifted cake flour (not self-rising)
- 1 12 tablespoons baking powder
- 14 teaspoon salt
- 7 ounces unsalted butter, softened
- 1 34 cups sugar
- 1 cup milk
- 2 tablespoons milk
- 1 tablespoon pure vanilla extract
- 5 large egg whites, room temperature
- 2 cups semi-sweet chocolate chips
Method
- Preheat oven to 350 degrees.
- Line standard muffin tins with paper liners.
- Whisk dry ingredients in a large bowl.
- Cream butter and sugar with a mixer until light and fluffy.
- Reduce speed to low.
- Mix any remaining wet ingredients in a bowl if needed.
- Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry.
- Scrape sides of bowl.
- Beat egg whites to stiff peaks, and fold into batter.
- Fold in chocolate chips.
- Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 22 minutes.
- Let cool in tins on wire racks.
- Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
