Chocolate Chip Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 47 min.
Ready in
Ingredients
for
30
- For the Cupcakes
- 3 ¼ cups cake flour (sifted)
- 1 ½ Tbsps Baking powder
- 1 pinch kosher salt
- 1 Tbsp pure vanilla extract
- 1 cup milk (plus 2 tablespoons)
- 1 cup unsalted butter (room temperature)
- 1 ¾ cups granulated sugar
- 5 large egg whites (room temperature)
- 2 cups semi-sweet Chocolate chip
- For the Vanilla Icing
- ⅔ cup butter (melted)
- 4 cups powdered sugar
- 3 tsps pure vanilla extract
- 3 Tbsps hot water (more if needed)
- colored dragee (to decorate)
Preparation
Kitchen utensils
2 kleine Pots mit Deckel, 1 Small knife, 1 Measuring cups, 1 Wooden spoon, 1 Cutting board, 1 Citrus juicer, 1 Fork, 1 Tablespoon, 1 Potato masher
Preparation steps
1.
For the Cupcakes:
2.
Preheat oven to 350º F. Line muffin tins with paper or foil liners. Whisk together cake flour, baking powder, and salt. Stir the vanilla into the milk.
3.
Cream butter until smooth, with an electric mixer set on medium-high speed. Add sugar in a steady stream; beat until light and fluffy. Reduce mixer speed to low. Add flour mixture in three batches, alternating with vanilla milk; beating until just combined.
4.
In a separate bowl, with the electric mixer on medium speed, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter until just combined. Lightly dust chocolate chips in flour and fold into the batter.
5.
Divide batter between lined muffin tins, filling them three-quarters full. Bake until cake tester inserted in centers comes out clean, or about 20 to 22 minutes. Rotate tins halfway through the baking process, to promote even baking. Transfer tins to wire racks and cool completely before removing cupcakes.
6.
For Vanilla Icing:
7.
Combine melted butter, powdered sugar and vanilla. Gradually stir in hot water, 1 tablespoon at a time, mixing until the consistency is smooth and thick. Spoon icing over cooled cupcakes. Decorate with dragèes. Serve.
