On Thursday, July 19, the Page One staff replaced their regular meeting with one of much more epic proportions: Cupcake wars.
Chocolate Chip Cupcakes
3 1/4 cups sifted cake flour
1 1/2 tablespoons baking powder
1/4 tablespoon salt
1 3/4 sticks unsalted butter
1 3/4 cups sugar
1 cup milk
2 tablespoons milk (with above)
1 tablespoon pure vanilla extract
5 large egg whites (room temp.)
2 cups semisweet chocolate chips
1. Preheat oven to 350 degrees. Line standard muffin tins with
paper liners. Whisk dry ingredients in a large bowl and set
2. Cream softened butter and sugar with a mixer until light and
fluffy. Reduce speed to low. Mix milk and vanilla in a bowl.
Add dry ingredients to butter mixture in 3 additions, alternate
ing with milk mixture and ending with dry ingredients,
Scrape sides of bowl.
3. Beat egg whites to stiff peaks, and fold into batter. Fold in
chocolate chips. Divide among muffin cups, filling each 2/3
4. Bake cupcakes until testers inserted into centers come out
clean-about 22 minutes. Let cool in tins on wire racks. Frost
and serve immediately.