If you’ve never had a sponge cupcake, you know it’s so good. This light and delicious sponge can be filled with raspberry jam filling and sprinkled with powdered sugar. They are perfect for a light dessert or serving guests with tea. All the ingredients for a sponge cake should be at room temperature before you start to prepare your batter.
It has a firm, yet well-aerated structure, similar to a sea sponge. Sponge cupcakes may be produced by the batter method or the foam method. The foam method of a sponge cake uses little to no butter or shortening. For most recipes, you would probably go with the batter method.
If the butter is too cold, then it takes a long to incorporate into the sugar or eggs and can cause over-mixing which in turn means a heavy cake. It’s easy to turn this basic cupcake recipe into chocolate cupcakes, rose cupcakes, lemon cupcakes or even coffee cupcakes.
Follow the method below and add drops of your chosen extract to add flavour to each cupcake or swap 1-20z of flour for cocoa powder instead to make chocolate cupcakes. These cupcakes are ideal for making with children and can be decorated with icing, buttercream or drizzled in chocolate.
It’s easy to turn this basic cupcake recipe into chocolate cupcakes, rose cupcakes, lemon cupcakes or even coffee cupcakes. Just follow the method below and add drops of your chosen extract to add flavour to each cupcake. You can also swap 1-2 Oz of flour for cocoa powder instead to make chocolate cupcakes.
- 3 eggs
- 100 grams of sugar
- 120 grams of low gluten flour,
- 40 grams of milk
- 30 grams of oil
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- Preheat oven to 375 F. / 190 [degrees Celcius.
- Eggs are put into the large basin of the stand mixer, and the eggs are beaten at high speed. The sugar is added several times in the middle, about 6 to 9 minutes.
- The egg that is sent is lighter in colour and the volume is about 2 times larger.
- The egg paste that has been dripped after lifting the stirring head can be written on the surface, and the writing will not disappear or it will disappear slowly after a long time.
- Sift in low-gluten flour and salt, and mix well by cutting.
- Mix the milk, oil, and vanilla in a large bowl, add a little butter, stir well, then pour into the large bowl of batter and mix again.
- Put a small paper cup in the cupcake pan and pour it into the batter. Bring it into the oven for about 14 to 16 minutes, or until the cake surface is golden.