Zutaten für The Fluffiest Cupcakes In The World
- Unsalted Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- All Purpose Flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 teaspoon cream of tartar
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Zubereitung von The Fluffiest Cupcakes In The World
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy (about 3-5 minutes with an electric mixer, or 5-7 minutes by hand).
- Beat in 4 large egg yolks, one at a time, then stir in 1 teaspoon pure vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean, grease-free bowl, beat 4 large egg whites with 1 teaspoon cream of tartar until stiff, glossy peaks form.
- Gently fold about ¼ of the egg whites into the batter to lighten it, then carefully fold in the remaining egg whites until just combined. Do not overmix.
- Fill cupcake liners ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
68g
Fat
26g
Carbs
9g
