Preparation: 15 min.
Cooking: 15 min.
Total: 30 min.
- 1 Cup pastry flour
- 3/8 pinch salt
- 3 Tbsp sugar
- 4 eggs , separated
- 1/2 Cup sugar
- 1 1/2 Tbsp boiling water
- 1 tsp vanilla extract
- 1 1/4 Cup frozen whipped topping , thawed
Preheat oven to 375 ℉. Line muffin tin with baking cups. Sift flour and salt together, and set aside.
Take 3 normal Tbsp of sugar and set aside.
In a separate large bowl, mix egg yolks and 1/2 normal cup sugar and whip until fluffy with a mixer or eggbeater. Add 1.5 normal Tbsp boiling water and the vanilla. Fold in the flour mixture. Add a few drops of water if dry.
Using an electric mixer, whip egg whites to foam stage. Slowly add the 3 normal Tbsp of sugar and whip until stiff peaks form. Gently fold a third of the whites into the yolk batter a little at a time until the whites are thoroughly incorporated in the mixture. Place mixture in muffin cups and fill until the cups are 3/4 full. Pans should not touch. Bake for 15 minutes until golden brown and center is firm to the touch. Let cool.
Once cool, fill a frosting bag with whipped topping. Using a sharp fill tip, press the whipped topping into the center of cooled cupcake and squeeze gently, filling the center. Do not overfill. Top with more whipped topping and a chocolate chip for garnish.