Chocolate Chiffon Cupcakes |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 18 |
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From Sunset Magazine Ingredients:
1 1/2 cups cake flour |
1/2 cup unsweetened cocoa, plus |
1 tablespoon unsweetened cocoa |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
4 large eggs, separated |
3/4 cup vegetable oil |
3/4 cup sugar, plus |
2 tablespoons sugar |
Directions:
1. Sift cake flour, cocoa, baking powder, baking soda, and salt into a large bowl and set aside.
2. Whisk together egg yolks, oil, and 1/3 cup water until blended. Whisk in 3/4 cup sugar. Add to flour mixture and stir until well blended.
3. Beat egg whites until frothy. Gradually add remaining 2 tablespoons sugar, beating just until soft peaks form. Add egg-white mixture to batter and fold in until evenly blended.
4. Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
5. Bake in a 325° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.
6. Frost with your favorite frosting.
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