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Sponge Cupcakes

Sponge Cupcakes

Difficulty: Beginner Servings: 12 Best Season: Suitable throughout the year
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Description

Sponge Cupcakes are a delightful and airy treat, perfect for those who enjoy the light, fluffy texture of traditional sponge cake in a convenient cupcake form. These cupcakes are characterized by their delicate and springy consistency, which is achieved through a careful whipping of eggs and sugar to incorporate as much air as possible before gently folding in the flour.

The batter for Sponge Cupcakes typically consists of just a few basic ingredients: eggs, sugar, and flour. Some recipes may include a small amount of baking powder to ensure a good rise, while others rely purely on the air whipped into the eggs to provide the leavening. The absence of butter in the classic sponge recipe keeps the cupcakes exceptionally light and allows the pure flavors of the ingredients to shine through.

These cupcakes are versatile in terms of flavoring and can be enhanced with vanilla, lemon zest, or almond extract, depending on personal preference. They are commonly served plain or dusted with powdered sugar, but they can also be topped with a light frosting, fresh fruit, or a dollop of whipped cream to add a bit of decadence.

Sponge Cupcakes are ideal for afternoon tea, parties, or as a base for more elaborate dessert creations. Their delicate texture and subtle sweetness make them a favorite choice for those seeking a less heavy, but equally satisfying, dessert option.

Ingredients

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Instructions

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  1. Separate the eggs. Keep the egg white bowl cool in the fridge.

  2. In a clean bowl, mix well vegetable oil and milk until well combined. Mix in cake flour, add in egg yolks, mix until well combined. Set aside.
  3. Take the egg white bowl out of the fridge. Add in lemon juice, vanilla extract and sugar; use a hand mixer to beat until thickened, add in cornstarch and beat until it forms soft peaks.
  4. Take a scoop of whipped egg white and gently fold into the batter until just combined. Pour all the batter into the whipped egg white and gently fold in the whipped egg white until just combined. Save a scoop of batter to mix with cocoa powder and pour them into a piping bag.
  5. Preheat the oven to 230℉(110℃). Line the cupcake tin with cupcake liners. Fill them with batter. Draw some cute patterns onto the surface of each cakes with the chocolate batter. Fill one cupcake liner with rest of the chocolate batter. Send into the oven to bake for 30 minutes. Set the oven to 284℉(140℃) and bake for another 15-20 minutes.
  6. Take the cupcake tin out of the oven right away, give it a tap and let it cool down on the cooling rack.

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 cake, chiffon cupcakes