I have been meaning to do a formal post about these but didn't get a chance to do so. They are from the Martha Stewart Cupcake Book and I have made them a few times in the past few months as my husband has proclaimed them to be his favorite. I have to admit that I am quite fond of them as well and so are my co-workers.
- 3 1/4 cups sifted cake flour (not self-rising), plus 1 tbsp reserved
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 7 ounces (1 3/4 sticks) unsalted butter, softened
- 1 3/4 cups sugar
- 1 cup plus 2 tablespoons milk
- 1 tablespoon pure vanilla extract
- 5 large egg whites, room temperature
- 2 cups semisweet chocolate chips
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 milk and vanilla extract in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture ending with dry. Add eggs, 1 at a time, beating after each addition. Scrape sides of bowl. Toss chocolate chips in the remaining tablespoon cake floor, and gently fold into batter. 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. Makes 30
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