Best 2 Sponge Cupcakes Recipes
Indulge in the delightful world of sponge cupcakes, where fluffy textures and sweet flavors dance on your palate. These airy treats, often served at celebrations and gatherings, are sure to bring joy to any occasion. Discover the secrets of creating perfect sponge cupcakes with our collection of delectable recipes. From classic vanilla to decadent chocolate, and even gluten-free options, we have something for every taste and dietary preference. Embrace the joy of baking and let the aroma of freshly baked cupcakes fill your kitchen. With our easy-to-follow instructions and helpful tips, you'll be a sponge cupcake baking pro in no time.
Let's cook with our recipes!
SPONGE CUPCAKES
Steps:
- Preheat the oven to 375 degrees and line a muffin tin with baking cups. With an electric mixer, whip the egg yolks and all but 3 tablespoons of the sugar for about 5 minutes, until light and fluffy. Beat in 1 1/2 tablespoons of boiling water and the vanilla. Sift together the cake flour and salt. Fold into the yolks until just mixed.
- Whip the egg whites until foamy. Slowly incorporate the remaining sugar and whip until the whites hold stiff peaks. Stir 1/3 of the whites into the yolks, then gently fold in the rest.
- 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. Cool on a rack.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 72 milligrams, Sugar 11 grams, TransFat 0 grams
VICTORIA SPONGE BUTTERFLY CUPCAKES
Victoria Sponge, but as butterfly cupcakes! A lovely sponge, with jam and buttercream in the middle. Very popular. Original Victoria cupcake recipe from Cupcake Heaven by Susannah Blake (Ryland, Peters & Small, London; 2008) but with adaptions and buttercream recipe by me.
Provided by Evil Miss Sarah
Categories Dessert
Time 32m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- You will need: 1 bowl, 1 wooden spoon or electric mixer, 1 sieve 1 12-hole cupcake tin lined with paper cases, a skewer or toothpick, a metal/plastic spoon, and a wire rack for cooling.
- For the cupcakes: Preheat the oven to 180oC (350oF) Gas 4.
- Beat the butter and caster sugar together until pale and fluffy, then beat in the eggs, one at a time. Combine the flour and baking powder and sift into the mixture. Fold in, then stir in the vanilla extract.
- Spoon the mixture into the paper cases and bake in the preheated oven for about 17 minutes, until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
- For the buttercream: Cream the margarine, and gradually sift the icing sugar into the mixture, and cream together. Add the vanilla extract, and stir.
- Carefully slice the top off each cake, then cut each top in half. Spoon a dollop of jam, and then buttercream into the middle of each cake. Then top with the two halves, setting them at an angle to resemble wings. Dust with icing sugar if you wish, and serve.
Tips:
- For a light and fluffy texture, use cake flour instead of all-purpose flour.
- Make sure your butter and eggs are at room temperature before you start baking.
- Don't overmix the batter, or your cupcakes will be tough.
- Fill the cupcake liners only halfway, or they will overflow in the oven.
- Bake the cupcakes at a moderate temperature (350°F) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them.
Conclusion:
With these tips in mind, you'll be able to make perfect sponge cupcakes every time. These cupcakes are light, fluffy, and delicious, and they're perfect for any occasion. Whether you're baking them for a birthday party, a bake sale, or just a special treat, these cupcakes are sure to be a hit.
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