Yield: about 32 Cupcakes
Ingredients
- 2/3 cup (160 ml) vegetable oil
- 8 egg yolks (2/3 cup/160 ml)
- 1 cup (240 ml) water, at room temperature
- 1 tablespoon (15 ml) vanilla extract
- 14 ounces (400 g) cake flour
- 14 ounces (400 g) granulated sugar
- 4 teaspoons (16 g) baking powder
- 1 teaspoon (5 g) salt
- 8 egg whites (1 cup/240 ml)
Instructions
- Whip the vegetable oil and the egg yolks together until just combined. Stir in the water and the vanilla extract.
- Sift together the cake flour, one-third of the sugar (), the baking powder, and the salt. Stir this into the egg yolk mixture, then whip at high speed for 1 minute. Reserve.
- Whip the egg whites to a foam. Gradually add the remaining sugar () and continue whipping until stiff peaks form.
- Carefully fold the meringue into the reserved batter.
- Fill cupcake liners 2/3 the way full. Bake for about 20 minutes at 375°F (190°C). Cool for 5 minutes in the cupcake tins and transfer to a rack to cool completely before filling and decorating.