Copyright 2008-2014 Krista Davis
All rights reserved.
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
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.