Espresso-A-Go-Go White Cupcakes

1/2 cup butter, room temperature
1 cup granulated sugar
2 large eggs, separated, room temperature
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/8 tsp. cream of tartar
cocoa powder for decoration

Preheat oven to 350 degrees.  Put liners in a cupcake pan.

In a large bowl, beat the butter with an electric mixer on medium speed until soft, about 2 minutes.  Add the sugar and beat until light and fluffy, about 3 minutes.  Add the egg yolks one at a time, beating after each addition.  Add the vanilla and beat until combined.

In a separate bowl, combine the flour, baking powder and salt.

With the mixer on low speed, alternately add the flour mixture and milk until well combined.

In a small bowl, using clean beaters, beat the egg whites on high speed until foamy.  Add the cream of tartar and continue beating until stiff peaks form. With a rubber spatula, stir a little of the whites into the batter to lighten it, then fold in the remaining whites just until combined.  Be careful not to over-mix.

Fill the cupcake liners three-quarters full.  Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. When cool, choose your favorite decorating stencil pattern, and position over top of cupcake.  Dust cocoa powder through a fine sieve to create your design.

-recipe from Compleat Gourmet teacher Margaret Doyle