Sunday, June 6, 2010

Chocolate Chip Cupcakes

How adorable are these?




My boyfriend gave me these cute-as-hell polka dot cupcake liners the other day, and I just knew they'd be perfect for some retro-classic cupcakes.  After much debate, I decided on chocolate chip cupcakes, vanilla buttercream, and sprinkles.  Simple and cute.  



The cupcake recipe is from Martha Stewart, and is interesting because it only uses egg whites. The result is a light, moist vanilla cupcake with the perfect amount of chocolate.  


Chocolate chip cupcakes sometimes make me a bit leery, because it feels like they teeter on the brink of cupcake/muffin (a line that doesn't even really exist-- as I inquired about on my facebook).  These, however, are sweet and delicate, and most definitely cupcake.


But alas, they were not for me.  They went off to be sold at my aunt's store, Hal & June's Meats and Deli.  If you're in Tsawwassen BC, please stop by and pick up some of my goodies on the weekends!








Chocolate Chip Cupcakes

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.

11 comments:

  1. These look amazing! Very well done. The sprinkles give the cupcakes such a fun touch.

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  2. These look really good!! I want one! The cupcake liners look pretty cool too!
    Would you mind checking out my blog? :D http://ajscookingsecrets.blogspot.com/

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  3. your cupcakes look incredible!!! I can only imagine the delight of unwrapping one of theose tasty treats and devouring it completely!!!
    cheers
    Dennis

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  4. I love the black polka dot liners! Your boyfriend has good taste :)

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  5. They do look gorgeous. Love the sprinkles, frosting and especially the black cupcake liners with pokka dots.

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  6. YUM! I must try out this recipe. I love the frosting as well. Do you have the recipe for the frosting?

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  7. Thanks, everyone! i really enjoyed making these.

    Memoria: I don't use a set recipe, but basically I cream about 3/4 cup butter. Then I gradually add about 4-5 cups of sifted icing sugar. I then use cream or milk to thin it to the right consistency! Hope that helps. I'll post a tutorial soon :)

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  8. Leanne, these are soooo pretty! I'm sure they sold out in a wink. :)

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  9. I love, love your blog! I don't usually like sweets and today I'm baking cupcakes!

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  10. They look amazing!
    Two questions: How long do these cupcakes actually last? (Did you refrigerate them?)
    And did the chocolate chips sink to the bottom of the cupcake or did they stay throughout the cupcake?

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  11. Thank you for this recipe. Martha' recipes are always fantastic! Thanks so much for sharing!

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