| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | about 24 cupcakes |
Ingredients
- 5 1/4 ounces cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 5 large eggs, separated
- 6 ounces sugar, divided
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 5/8 teaspoon cream of tartar
Instructions
- Preheat oven to 325 degrees F.
- Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
- In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
- Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and ‘ribbons’ when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.
- Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.
- Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 86 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 39 mg |
| Sodium | 68 mg |
Reviews
Nice I’m going to make a cupcake with a different recipe
This recipe turned out terrible. I used every single ingredient and followed the directions, and the cupcakes tasted dry, and flavorless. It was also dense…not fluffy. I’ve had chiffon cake and chiffon cupcakes before, so I know this recipe does not taste like actual chiffon cake texture. Sad. I was hoping it would taste good.
Wish I could post a picture. Made one batch and the first 24 were a mess. I only baked for 25 minutes which, as other comments will attest to, is still too long. 15 was my money maker. Baked another six from the same batter batch dropped the rack down a level, and they came out much better. Also, yes to more vanilla flavoring! I’d say this recipe has good ingrediants and order of operations but could use a few more ‘tips and tricks’ to clarify what to do and what NOT to do.
Oh, and I filled my papers 2/3 to 3/4 full.
I am a cupcake fanatic. I love this recipe, used Bob Redmill GF baking flour and it turned out just perfect. Just a beautiful light fluffy cupcake.
The texture of these cupcakes was absolutely perfect. However, as is common with AB’s recipes, the flavor was somewhat lacking. I think these could do with an additional ounce of sugar, some citrus (lemon/lime zest), replacement of juice for the water, or addition of other flavorings (more vanilla essence, other essence flavoring, rose water, etc.). Additionally, FOLDING and SIFTING is key in this recipe. Because the batter is partially leavened by whipped egg whites/yolks, it is important that the flour is sifted and folded in. I know AB says to mix, but I don’t have quite a deft hand as he does, so to prevent over mixing and gluten formation, I fold in the dry ingredients in 3 portions. Same applies for the egg whites, so I don’t lose all that lovely air I whipped into them.
These cupcakes were really spongy and moist. They mostly taste like vanilla, so I would definitely recommend pairing them with a strong flavored icing, I went with a fresh strawberry buttercream. I also agree with other comments that if you are using a muffin tin, 15-16 mins is really the amount of time that they should be in the oven. I’ll definitely make these ones again some time!
Didn’t go 5 stars because I didn’t follow the recipe exactly. I used 2 tsps. of vanilla & baked it in a parchment lined half sheet pan at 350 for 11 min. Filled it with vanilla pudding rolled it then served slices topped with Cointreau macerated strawberries & a bit of whipped cream laced with the same. Great way to enjoy the strawberry season without all the sat. fat in a traditional shortcake or biscuit version. Up next the chocolate version filled with 7 min frosting. Thanks, AB
Alton Brown made it. Enough said.
IF I remember right from the tv show and baking the cupcakes….this is an old recipe. Not some new fangled gastro~hootenanny science experiment. I remember back when I was a kid and my gramma would bake~ we weren`t even allowed in the house when she was baking a cake as she was always afraid of the cake “falling”. I assume that’s what’s happening to you all who are saying your cakes are shrinking. Maybe your cakes are falling? And Ifyoure using paper liners you may be experiencing the cakes inability to “climb” the wall of the cup (remember the eggwhites needsomething to hold on to while climbing…hence the naked mug?) It’s been years since I’ve seen the video but I remember AB talking about that in the video.
Using boxed cake mixes the last 60 years we arent used to the special ways real homemade goodies can drive us nuts (like cakes falling because somebody slammed the door or not tasting overly sweet or processed).
Just keep trying!!!! ?
uh… dont use oz please just use cups. I screwed it up and used WAYY to much. But i fixed it and it was good