CHOCOLATE CUPCAKES

Ingredients
 4 tablespoons unsalted butter
 1/4 cup vegetable oil
 1/2 cup water
 1 cup all-purpose flour
 1 cup granulated sugar
 1/4 cup plus 2 tablespoons unsweetened natural cocoa powder (not Dutch-
process)
 3/4 teaspoon baking soda
 1/8 teaspoon kosher salt
 1 large egg
 1/4 cup buttermilk
 1 teaspoon pure vanilla extract

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium saucepan, melt the butter with the vegetable oil and water over low
heat
3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda, and salt.
4. Add the melted butter mixture and beat with a handheld mixer at low speed until
smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla
and beat until smooth, scraping the bottom and side of the bowl.
5. Pour the batter into the lined muffin tins, filling them about three-fourths full.
6. Bake the cupcakes in the center of the oven for about 25 minutes, until springy
and a toothpick inserted in the center comes out clean. Let the cupcakes cool
slightly, then transfer them to a rack to cool completely.
ngredients
 2 cups sifted cake flour
 1 ½ cups white sugar
 1 tablespoon baking powder
 1 teaspoon salt
 7 large eggs, separated, divided
 ¾ cup cold water
 ½ cup vegetable oil
 2 teaspoons vanilla extract
 1 teaspoon lemon extract
 ½ teaspoon cream of tartar

Directions
1. Preheat the oven to 325 degrees F (165 degrees C). Wash a 10-inch
angel food tube pan in hot soapy water to ensure it is grease-free; dry
well.
2. Measure flour, sugar, baking powder, and salt into a sifter; sift into a
bowl. Make a well; add egg yolks, water, oil, vanilla extract, and lemon
extract to the well in the order listed. Do not beat

3. Beat egg whites and cream of tartar in a separate, large bowl until very stiff
4. Using the same beaters, beat egg yolk batter until smooth and light; pour
slowly over egg whites. Gently fold mixtures together with a rubber spatula; do
not stir. Pour batter into the angel food tube pan.

1. 5. Bake cake in the preheated oven for 55 minutes. Increase heat to

350 degrees F (175 degrees C) and continue baking until a toothpick
inserted into the center comes out clean, 10 to 15 more minutes.

2. Invert the pan onto a wire rack. Let cool completely before unmolding
and frosting as desired.