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1
Preheat oven to 325.
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2
Place paper cupcake liners into muffin tins and set aside.
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3
In a medium mixing bowl whisk together the flour, baking powder and salt.
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4
Place the egg yolks and 10tbsp of the sugar into the bowl of your stand mixer and whisk on high for 1.5-2 minutes (until the mixture becomes pale yellow and 'ribbons' when lifted from the bowl.)
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5
Add the water, vegetable oil and vanilla and whisk to combine.
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6
Add the dry goods and whisk just to combine.
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7
Transfer the batter to a mixing bowl while you whisk the egg whites.
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8
Place the egg whites and cream of tartar into a CLEAN bowl and whisk on high using your whisk attachment, waiting for it to become foamy.
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9
Decrease the speed to low and gradually add the remaining 2tbsp of sugar.
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10
Increase speed to high and continue whisking until stiff peaks form, approximately 2-3 minutes.
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11
Transfer 1/3 of the egg whites to the batter and whisk until well combined.
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12
Add the remaining egg whites and fold in gently.
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13
Transfer batter into prepared muffin tins, evenly dividing the batter between the cups.
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14
Place muffin tins on the middle rack of the oven.
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15
Bake for 30 minutes, until a toothpick comes out clean. Remove from the oven to a cooling rack and allow to cool before frosting.
