Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 4 large eggs, separated
  • 1 cup (240ml) warm water
  • 1 tablespoon (15ml) vanilla extract
  • 2 teaspoons (10g) baking powder
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar (for egg whites)

Instructions:

  1. Preheat the oven to 325°F (160°C) and line a cupcake tin with liners.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, combine egg yolks, vegetable oil, warm water, and vanilla extract. Whisk until smooth.
  4. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  5. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
  6. Gently fold the whipped egg whites into the batter in three additions until no white streaks remain.
  7. Spoon the batter evenly into the prepared cupcake liners, filling each about ¾ full.
  8. Place in preheated oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.