Sponge Cupcakes

杯子蛋糕TIKTOK成品.00 00 21 07.Still004 结果 pinit View Gallery 3 photos
杯子蛋糕TIKTOK成品.00 00 21 07.Still004 结果 pinit
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Sponge Cupcakes

Difficulty: Beginner Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins
Cooking Temp: 266  °F Servings: 8
Best Season: Suitable throughout the year

Description

Sponge Cupcakes are light and airy individual cakes that are perfect for any occasion, offering a delicate and fluffy treat that melts in your mouth. These cupcakes are versatile and can be decorated with a variety of frostings and toppings to suit any celebration.

The batter for sponge cupcakes is made from a mixture of flour, sugar, eggs, and a touch of vanilla extract. The eggs are whipped to incorporate air, which gives the cupcakes their light and airy texture. The batter is spooned into cupcake liners and baked until golden brown and a toothpick inserted in the center comes out clean.

Once baked and cooled, the sponge cupcakes can be frosted with a variety of toppings. Popular choices include buttercream, cream cheese frosting, or whipped cream. They can be decorated with sprinkles, edible glitter, or fresh fruit for an added touch of elegance.

Sponge Cupcakes are perfect for birthdays, parties, or any celebration where you want to offer a delicious and visually appealing dessert. Their light and fluffy texture makes them a favorite among dessert lovers, providing a delightful and satisfying experience.

Ingredients

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Instructions

  1. In a clean bowl, separate three eggs. Keep the egg white bowl cool in the fridge.

  2. In another bowl, mix well vegetable oil and milk, mix in cake flour and cornstarch, add in 3 egg yolks and mix well. Set aside.
  3. Preheat the oven to 266℉(130℃). Grab 8 cupcake liners.
  4. Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract, salt, and sugar; use a hand mixer to beat until it forms soft peaks. Gently fold the whipped egg white into the batter until just combined. Transfer the batter into a piping bag, and fill the cupcake liners with batter. Send into the oven to bake for 35 minutes, turn the oven to 293℉(145℃) and bake for another 15 minutes or until golden brown. Take the cupcakes out of the oven right away, let cool and serve.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: sponge cupcakes, soft cupcakes
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