One of the things I most enjoy about school holidays is watching Sarah potter around in the kitchen, baking up lots of delicious treats for us all. Sarah loves to keep busy and is very industrious – a trait I especially like to see in teens. Last week she dropped off a number of resumes to local businesses, she had two interviews yesterday, and has been offered a job at a local supermarket. She is really excited to start her first casual job (… hope it doesn’t limit her time in the kitchen too much!).
This week Sarah has been baking some Chocolate Chip Cupcakes – and were adapted from a recipe in Martha Stewarts Cupcakes.
1 2/3 cup plain flour (cake flour), plus 1/2 tablespoon.
2 1/4 teaspoons baking powder
1/8 teaspoon slat
1/2 tablespoon vanilla extract
1/2 cup milk
1/4 cup + 3 tablespoons unsalted butter, softened
3 large egg whites, room temperature
1 cup chocolate chips
Makes 15 cupcakes
1. Preheat oven to 175 deg C (350 F). Line muffin tin with paper liners.Whisk together flour, baking powder, and salt, Stir the vanilla into the milk to combine.
2. Using electric mixer, cream butter until smooth. Add sugar in a steady stream until pale and fluffy. Reduce speed, and add flour in three batches, alternating with milk mixture, and beating until just combined.
3. Whisk egg whites until stiff peaks form. Fold 1/3 egg whites into batter to lighten. Gently fold in remaining egg whites until just combined. Toss choc chips in 1/2 tablespoon flour and gently fold into batter.
4. Divide batter between baking cases so they are 3/4 full. Bake for approx 22 minutes before transferring to a wire rack to cook.
When they have cooled you can frost as desired. Sarah used a chocolate ganache and these were such light and delicious cupcakes!