Ingredients
- 5 1/4 ounces cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 5 large eggs, separated
- 6 ounces sugar, divided
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 5/8 teaspoon cream of tartar
Directions
Preheat oven to 325 degrees F.
Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.
Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.
Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.
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By dmojames07
new jersey
on May 17, 2012
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I wanted to make cupcakes for my son's 4th birthday today so I made these cupcakes. It took me 3 times but I think I finally got the recipe right. I think having all the ingredients room temperature helped plus the fact I finally got a battery for my scale so I could weigh the ingredients like Alton says too. The first batch I baked for 30 min but that was way too long. The second batch cooked for about 24min and the third I baked for 22 min. I think 22 minutes was perfect. Once the cooking time was correct, the cupcakes came out light and fluffy. Almost too light and fluffy. I actually added a little vanilla pudding mix to the batter which helped some but I think I like my cakes a little more moist and dense. They were a big hit with the 4 year olds and the teachers though. I topped them with gale gand's quick vanilla buttercream frosting which was delicious! All and all ok cupcakes but I don't think it'll be my go to recipe.
By CookinKaren1
Northern California
on February 14, 2012
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After reading all the reviews, I decided to make these, I had just watched Good Eats. I really liked them. They were sweet, moist, chewy as Chiffon cakes are. I did weigh the ingredients and the texture came out perfect. I used Gale Gand's recipe for quick vanilla buttercream on this website. I did add a little dash of almond extract and doubled the vanilla.
By microamp
Buda, TX
on December 12, 2011
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Very good cupcake by itself, definitely will make my "cookbook". Only thing I wonder about is that I filled the paper cups up 3/4 but they really didn't rise well above the edge, had to fill 9/10 to get an acceptable height out of it.
I liked the buttercream frosting but surprised to not see it in the recipe list here and Food Network won't let me put it in the review here.
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