Chocolate Chiffon Cupcakes

Description

From sunset magazine

Ingredients

• Cake Flour
• Unsweetened Cocoa
• Baking Powder
• Baking Soda
• Salt
• Eggs
• Vegetable Oil
• Sugar

Instructions

1. Sift cake flour, cocoa, baking powder, baking soda, and salt into a large bowl and set aside
2. Whisk together egg yolks, oil, and 1 / 3 cup water until blended
3. Whisk in 3 / 4 cup sugar
4. Add to flour mixture and stir until well blended
5. Beat egg whites until frothy
6. Gradually add remaining 2 tablespoons sugar, beating just until soft peaks form
7. Add egg-white mixture to batter and fold in until evenly blended
8. Fill paper-lined or buttered muffin cups about three-fourths full with batter
9. Bake in a 325 oven until tops spring back when lightly touched in the center, 20 to 25 minutes
10. Cool on racks 5 minutes
11. Remove from pans
12. Cool completely
13. Frost with your favorite frosting