Chocolate Chip Cupcakes - cake flour

Method

• Preheat oven to 350F.
• Line standard muffin tins with paper liners.
• Whisk together 3 1/4 cups cake flour, the baking powder, and salt.
• Stir the vanilla into the milk to combine.
• With an electric mixer on medium-high speed, cream butter until smooth.
• Adding the sugar in a steady stream, beat until pale and fluffy.
• Reduce speed to low.
• Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until just combined after each.
• In another bowl, with an electric mixer on medium speed, whisk the egg whites until stiff peaks form (do not overmix).
• Fold one-third of the egg whites into the batter to lighten.
• Gently fold in the remaining whites until just combined.
• Toss chocolate chips with remaining tablespoon cake flour, and gently fold into batter.
• Divide batter evenly among lined cups, filling each three-quarters full.
• Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean and the tops are springy to the touch, about 22 minutes.
• Transfer tins to wire racks to cool completely before removing cupcakes.
• Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, use a small offset spatula to spread cupcakes with frosting.
• Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving.