Melt the white chocolate in a small microwavable bowl. Stir every 15 seconds. Heat until the white chocolate is not quite completely melted. Stir to finish the melting. Let the chocolate cool until it is no longer warm to the touch - but is still fluid.
In a small bowl, whisk the egg whites with the vanilla and 3 tbsp of the milk.
Using a stand mixer with the flat beater, mix the flour, sugar, baking powder and salt on low speed for 30 seconds. Add the butter and remaining milk. Mix on low speed until the dry ingredients are just moistened. Raise the speed to medium and beat for 90 seconds.
With the mixer running on medium-low speed, gradually add the egg mixture in two additions. Beat the batter for 30 seconds after each addition,
Add the melted chocolate and beat to incorporate, about 10 seconds.
Spoon the batter into cupcake liners (in a cupcake pan). The liners will be about 3/4 full.
Let the cupcakes sit for 20 minutes at room temperature before placing them in the oven.
Bake the cupcakes for 17-22 minutes or until golden brown. Let the cupcakes cool for 10 minutes before removing them from the pan to finish cooling completely
Once cool, frost with your icing of choice. We used Cream Cheese Icing from the Banana Cake recipe.
RECIPE TIPS
The credit for this recipe goes to Rose Levy Beranbaum. It can be found in her book The Baking Bible.BEWARE: The calories noted DO NOT INCLUDE icing. The Cream Cheese Icing we used can be found in our Banana Cake post.