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    You are in: Home / Recipes / The Fluffiest Cupcakes in the World Recipe
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    The Fluffiest Cupcakes in the World

    The Fluffiest Cupcakes in the World. Photo by DoubletheGarlic

    1/2 Photos of The Fluffiest Cupcakes in the World

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Cinnamonised's Note:

    I couldn't believe that it was my first time making cupcakes--these turned out absolutely perfect. They are light and fluffy and just utterly gorgeous. If heaven has a taste, I'm sure this is it. I used "Fluffy White Frosting" from recipezaar, but honestly, these are perfect by themselves. [from crazyaboutcupcakes.com] NB: the directions call for an electric mixer but i don't own one, i did all the beating by hand and it was just fine.

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    Ingredients:

    Serves: 12

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F Line cupcake pans with liners.
    2. 2
      With an electric mixer on medium speed beat the butter until soft, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and beat until combined.
    3. 3
      In a separate bowl combine the flour, baking powder, and salt.
    4. 4
      With the mixer on low speed, alternately add the flour mixture and milk until combined.
    5. 5
      In a small bowl with a clean mixer on high speed beat the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks form. With a rubber spatula stir a little of the whites into the batter to lighten it, then fold in the remaining whites until combined. Do not overmix.
    6. 6
      Fill the cupcake liners three-quarters full. Bake for about 15–20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

    Ratings & Reviews:

    • on March 18, 2008

      35

      I thought I followed this recipe carefully (substituting only vinegar for the c. of tartar), but the cupcakes turned out much denser than I had imagined, they stuck to the roof of our mouths, and their flavor was plain-jane (I had high hopes for the 2T. vanilla!). My experience departs from everyone else's testimonies, but I've rehearsed in my mind what I did, and can't see that I went astray.... Sorry!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2007

      55

      Turned out really well. Lovely light moist consistency. My 2 year old and I covered them with red buttercream icing for a ruby wedding (make them into hearts by putting stones/marbles down outside of cases). For English users, I used 4oz butter and plain flour. I used quarter tsp white vinegar instead of tartar and this worked fine. 15 mins in oven was enough. Will do this one again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2007

      55

      Made these today with my kids and they turned out perfectly! Fluffy and light and yummy. These took fifteen mins in my oven. Dusted the tops with icing sugar. May try some frosting on top next time. Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for The Fluffiest Cupcakes in the World

    Serving Size: 1 (63 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 214.5
     
    Calories from Fat 81
    37%
    Total Fat 9.0 g
    13%
    Saturated Fat 5.3 g
    26%
    Cholesterol 57.0 mg
    19%
    Sodium 112.0 mg
    4%
    Total Carbohydrate 29.5 g
    9%
    Dietary Fiber 0.4 g
    1%
    Sugars 17.0 g
    68%
    Protein 3.0 g
    6%

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