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    Yield Makes 30 Add to Shopping List Ingredients 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 Chocolate Chip Frosting Directions Make cupcakes as directed in Basic Cupcake How-To, omitting eggs and using milk and vanilla for wet ingredients. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Bake cupcakes about 22 minutes. Frost with buttercream, and serve immediately. From above website: This cupcake recipe is used as the base for our Yellow Butter Cupcakes, Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly, Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes, Banana Cupcakes with Caramel Buttercream, Strawberry Cupcakes with Strawberry Buttercream, Chocolate Chip Cupcakes with Chocolate Chip Frosting, Brown-Sugar Pound Cupcakes with Brown-Butter Glaze, and Ginger and Molasses Cupcakes with Whipped Cream. Ingredients can be found in the recipe for each cupcake. Expand Martha Stewart Living, February 2009 Add to Shopping List Ingredients Directions Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. 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.

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