Chocolate Chip Cupcakes

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• 3 1/4 cups sifted cake flour (not self-rising)
• 1 1/2 tablespoons baking powder
• 1/4 teaspoon salt
• 7 ounces unsalted butter, softened
• 1 3/4 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

Recipe

• 1 preheat oven to 350 degrees. line standard muffin tins with paper liners.
• 2 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.
• 3 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.
• 4 divide batter among muffin cups, filling each 2/3 full.
• 5 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.