Whisk together flour, baking powder, sugar, gelatin and salt in a large bowl and make a well in the middle.
Add your oil, then egg yolks, then cold water. Stir for 30 seconds. Until just combined.
Whip your egg whites and cream of tartar until soft to medium peaks form. Don't over whip!! :)
Fold egg whites into batter, in 3 additions. Make sure you fold them in, don't beat them! :)
Look at all those lovely bubbles!
Place in a parchment lined baking pan, or in a cupcake tin lined with paper cups, don't grease the pans!
Bake for about 20 minutes until springy to touch, and then for the best results, let them cool upside down. You can see, I just flipped them over in the pan, and it worked perfectly!
Look at these beauties! I filled them with chocolate mousse (you can find that recipe on my page) but you don't have to!:)
To make your white chocolate buttercream melt white chocolate and butter in a pan.
Until smooth, remove from heat, place in a bowl and refrigerate until solid!
Whip on high speed for about 8 minutes or until light and fluffy!
Pipe the frosting on your cupcakes and get ready for some yumminess in your tummy!!
Thanks for baking with me! Maker sure your life stays sweeeet! Xoxo-Rikki
Don't forget to check out my YouTube channel! New video, coming soon! :) just click the link in my bio!
- For the sponge cake:
- 2.0c All Purpose Flour
- 1.0c Sugar
- 1.0Tbsp Baking powder
- 1.0tsp Salt kosher
- 1.0tsp Gelatine (I used fat free)
- 0.0c Canola oil
- 7.0 Egg yolks
- 1.0c Cold water
- 7.0 Egg whites
- 0.0tsp Cream of tartar
- For the Buttercream:
- 1.0c White Chocolate
- 1.0c Butter