I baked these really delicious cupcakes last night, just for fun. They’ve been a huge hit at the office, everyone loves how they taste. They’re really fluffy and moist. It was also my first time piping frosting and I think I did a pretty good job. 😀
Here is the recipe (from Martha Stewart’s Cupcakes) in case anyone is interested:
- 3 ¼ cups cake flour (not self-rising) plus 1 tablespoon
- 4 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 ¾ sticks unsalted butter
- 1 ¾ cups sugar
- 5 large egg whites, room temperature
- 2 cups semisweet chocolate chips (12 ounces) [I used Ghiradelli chocolate chips!]
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together 3 1/4 cups cake flour, baking powder, and salt. Stir the vanilla into the milk to combine.
- With an electric mixer on medium-high speed, cream butter until smooth. Adding the suger in a steady stream, beat until pale and fluffy. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until just combined after each.
- In another bowl, with an electric mixer on medium speed, whisk the egg whites until stiff peaks form (do not overmix). Fold one-third of the egg whites into the batter to lighten. Gently fold in the remaining whites until just combined. Toss chocolate chips with remaining tablespoon cake flour and gently fold into batter.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean and the tops are springy to the touch, about 22 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months in airtight containers.