This is a moist cupcake with a nice vanilla flavor.
Author: Mary Gillespie
Ingredients
2cupsall-purpose flour
1/4cupcornstarch
1teaspoonbaking soda
1teaspoonbaking powder
1teaspoonsalt
1-3/4cupgranulated sugar
8egg whitesor 1 cup of liquid egg whites
3/4cupvegetable oil
1cupsour cream
1tablespoonclear vanilla
Instructions
Preheat oven to 350 degrees F.
Line mini cupcake tins with paper liners.
In large bowl, beat oil, sour cream, egg whites, sugar and vanilla with electric mixer until light and fluffy.
In separate bowl, stir together flour, cornstarch, baking powder, baking soda and salt. Stir gently until flour is mixed thoroughly.
Spoon in prepared pans and bake 10 to 15 minutes, or until a toothpick inserted into cake comes out clean. Do not overbake - mini cupcakes dry out more quickly than regular cupcakes and cakes.
Remove from pans immediately and let cool on rack until completely cool.
Recipe Notes
Hint: Whiz the granulated sugar in the blender or food processor before using. This will make the sugar crystals smaller and help them dissolve more easily when mixing with the wet ingredients.