Chocolate Chip Cupcakes

Chocolate Chip Cupcakes
from Martha Stewart

3 1/4 cups sifted cake flour (not self-rising)
1 1/2 tablespoons baking powder
1/4 teaspoon salt
7 ounces (1 3/4 sticks) unsalted butter, softened
1 3/4 cups sugar
1 cup plus 2 tablespoons milk
1 tablespoon pure vanilla extract
5 large egg whites, room temperature
2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

Whisk dry ingredients in a large bowl. Add vanilla to milk and stir lightly.

In the bowl of an electric mixer, cream butter and sugar with a mixer until light and fluffy.

Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with milk/vanilla mix and ending with dry. Scrape sides of bowl.


Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips.


Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.