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A Classic – reimagined. These cakes will transport you back to childhood without the guilt (not to mention the homework or growing pains).


  • 1 cup unbleached pastry flour 
  • pinch of salt 
  • 3 tablespoons sugar 
  • 4 eggs, separated 
  • 1/2 cup sugar 
  • 1 1/2 tablespoons boiling water 
  • 1 teaspoon vanilla 
  • 10 ounces truwhip whipped topping, thawed 

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1: Preheat oven to 375 degrees F. 

2: Line muffin tin with baking cups. Sift flour and salt together, and set aside. 

3: Take three tbsp. of sugar and set aside. 

4: In a separate large bowl, mix egg yolks and 1/2 cup sugar and whip until fluffy with a mixer or eggbeater. Add 1 1/2 tbsp. boiling water and the vanilla. Fold in the flour mixture. Add a few drops of water if dry. 

5: Using an electric mixer, whip egg whites to foam stage. Slowly add the 3 tablespoons 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 ¾ full. Pans should not touch. Bake for 15 minutes until golden brown and center is firm to the touch. Let cool. 

6: Once cool, fill a frosting bag with truwhip. 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 truwhip and a chocolate chip for garnish.

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