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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.5 Kcal (1074 kJ) | ||
| Calories from fat | 91.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.12g | 16% | |
|---|---|---|---|
| Cholesterol | 116.25mg | 39% | |
| Sodium | 311.33mg | 13% | |
| Potassium | 197.53mg | 4% | |
| Total Carbs | 36.74g | 12% | |
| Sugars | 20.91g | 84% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 5.55g | 11% | |
| Iron | 2mg | 11% | |
| Calcium | 61.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 292.64 Kcal (1225 kJ) | ||
| Calories from fat | 103.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.55g | 16% | |
|---|---|---|---|
| Cholesterol | 132.63mg | 39% | |
| Sodium | 355.2mg | 13% | |
| Potassium | 225.36mg | 4% | |
| Total Carbs | 41.92g | 12% | |
| Sugars | 23.85g | 84% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 6.33g | 11% | |
| Iron | 2.3mg | 11% | |
| Calcium | 70.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Coconut Chiffon Cupcakes With Marshmallow Frosting
Cake flour, Baking powder, Salt, Eggs, separated and 11 more.. -
Baked Alaska
Cake flour, Baking powder, Salt, Egg yolks, Sugar, Water and 12 more.. -
Steamed Green Tea Cake with Black Sesame Seeds
Cake flour, Baking powder, Powdered green tea, Egg yolks and 5 more.. -
Steamed Green Tea Cake
Cake flour, Baking powder, Green tea powder and 4 more.. -
Tye Died Cake
Cake flour (sifted), Baking powder, Salt, Eggs and 5 more.. -
Peanut Sticks
Cake flour, Baking powder, Salt, Eggs, separated, Sugar and 7 more.. -
Pistachio Biscotti
All-purpose flour, Baking powder, Salt, Eggs, Sugar and 6 more.. -
Blueberry Muffins
All-purpose flour, Baking powder, Salt, Egg, Sugar and 6 more.. -
Good Eats Tres Leches Cake
Vegetable oil, Cake flour , by weight (plus extra for pan) and 12 more.. -
Tres Leches Cake
Vegetable oil, Cake flour, plus extra for pan , by weight and 12 more.. -
Tres Leche Cake
Vegetable oil, Cake flour, plus extra for pan and 12 more.. -
Tres Leche Cake (Alton Brown)
Vegetable oil, Cake flour, plus extra for pan and 12 more..
Also Try
-
-
Coconut Chiffon Cupcakes With Marshmallow Frosting
Cake flour, Baking powder, Salt, Eggs, separated and 11 more.. -
Lemon Chiffon Cupcakes From The Culinary Institute...
Cake flour, Baking powder, Sugar, divided, Egg yolks and 11 more.. -
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
