Copyright 2008-2014 Krista Davis

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Yummy Light Cupcakes

These are my one of my personal favorites.  They’re so light that they’re like biting into a cloud.  Top them with your favorite frosting.  A few of us have been known to (shhh, don’t tell!) gobble them plain.

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/3 cups sugar

2 eggs

1/2 cup milk

1/2 cup heavy cream

1/2 cup canola oil

2 teaspoons vanilla

Preheat the oven to 350 degrees.  Place cupcake liners in the cupcake pan.

Combine the flour, 1 cup of sugar, baking powder, and salt, and sift together.

Separate the eggs.  Beat the egg whites with remaining 1/3 cup sugar until they form firm but not dry peaks, and set aside.

Beat the egg yolks briefly, slow the mixer and add a little bit of the canola oil.  Add 1/2 cup of the flour mixture.  Alternate adding the liquids and the rest of the flour mixture.

On the slowest speed, mix in 1/4 of the beaten egg whites.  Gently fold in the remaining egg whites.  Spoon the batter into the cupcake liners, filling them about 3/4 full.  Bake 18 minutes or until a cake tester comes out clean.  Frost with your favorite icing or top with whipped cream and a fresh strawberry.  Makes 24 cupcakes.