Ingredients:

  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 4 large eggs, separated (room temperature)
  • ½ cup (120ml) water
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon cream of tartar (for egg whites)

Instructions:

  1. Preheat the oven to 325°F (163°C). Line a cupcake tin with liners.
  2. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until well combined.
  4. Gradually add the wet mixture to the dry ingredients, mixing until smooth and no lumps remain.
  5. In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
  6. Gently fold the whipped egg whites into the cupcake batter in three additions, being careful not to deflate the mixture.
  7. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.