Ingredients

  • 4 large eggs, separated
  • cup sugar
  • ¾ teaspoon vanilla extract
  • 1 cup sifted cake flour
  • ¼ teaspoon salt
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      108 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 3 grams protein; 62 milligrams cholesterol; 72 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

12 cupcakes

Preparation

  1. Preheat the oven to 375 degrees and line a muffin tin with baking cups. With an electric mixer, whip the egg yolks and all but 3 tablespoons of the sugar for about 5 minutes, until light and fluffy. Beat in 1 1/2 tablespoons of boiling water and the vanilla. Sift together the cake flour and salt. Fold into the yolks until just mixed.
  2. Whip the egg whites until foamy. Slowly incorporate the remaining sugar and whip until the whites hold stiff peaks. Stir 1/3 of the whites into the yolks, then gently fold in the rest.
  3. Fill each muffin cup about 3/4 full, and bake until the cupcakes are lightly browned and spring back when pressed lightly, 15 to 20 minutes. Cool on a rack.

About 40 minutes

Dining and Cooking