Sponge Cupcakes

Directions

1. 1
   Preheat the oven to 375 degrees and line a muffin tin with baking cups.
2. 2
   With an electric mixer, whip the egg yolks and all but 3 tablespoons of the sugar for about 5 minutes, until light and fluffy.
3. 3
   Beat in 1 1/2 tablespoons of boiling water and the vanilla.
4. 4
   Sift together the cake flour and salt.
5. 5
   Fold into the yolks until just mixed.
6. 6
   Whip the egg whites until foamy.
7. 7
   Slowly incorporate the remaining sugar and whip until the whites hold stiff peaks.
8. 8
   Stir 1/3 of the whites into the yolks, then gently fold in the rest.
9. 9
   Fill each muffin cup about 3/4 full, and bake until the cupcakes are lightly browned and spring back when pressed lightly, 15 to 20 minutes.
10. 10
    Cool on a rack.