These sponge cupcakes are a delightful twist on the classic sponge cake, baked into individual portions for easy serving and maximum charm. The secret to their fluffiness lies in the technique: whipping eggs and sugar until they reach a thick, ribbon-like consistency, then gently folding in sifted flour and a warm milk-butter mixture. The result? Cupcakes that are feather-light, moist, and subtly buttery with a hint of vanilla.
They’re perfect on their own, but you can also dress them up with whipped cream, fruit, or a dusting of powdered sugar. Their neutral flavor makes them a versatile base for all kinds of creative toppings—something I know you love to explore!
Ingredients:
- 4 large eggs (room temperature)
- 100g caster sugar
- 1 tsp vanilla extract
- 140g plain flour (sifted)
- 1 tsp baking powder
- 50g unsalted butter
- 50g fresh milk
Instructions:
1. Prep the Oven and Pan
Preheat your oven to 170°C (340°F). Line a muffin tin with paper cupcake liners. This recipe makes about 12–15 cupcakes, depending on size.
2. Whip the Eggs and Sugar
In a large mixing bowl, combine the eggs, sugar, and vanilla extract. Using an electric mixer, beat on high speed for about 5–6 minutes until the mixture triples in volume and becomes pale and thick. You should be able to draw a ribbon with the batter that sits on the surface for a few seconds before sinking.
Tip: This step is crucial for the sponge texture—don’t rush it!
3. Sift and Fold
Sift the flour and baking powder together. Add the dry ingredients to the egg mixture in two batches, gently folding with a rubber spatula after each addition. Be careful not to deflate the batter—use a light hand and fold just until no streaks remain.
4. Prepare the Milk-Butter Mixture
In a small saucepan, melt the butter with the milk over low heat. Do not boil—just heat until the butter is melted and the mixture is warm. Remove from heat.
Scoop a small amount of the batter into the warm milk-butter mixture and stir to combine. This tempers the mixture and helps it blend smoothly. Then pour it back into the main batter and fold gently until fully incorporated.
5. Fill and Tap
Spoon the batter into the cupcake liners, filling each about ¾ full. Tap the muffin tin gently on the counter to release any large air bubbles and smooth the tops.
6. Bake
Bake in the preheated oven for 25–30 minutes, or until the tops are lightly golden and spring back when touched. Avoid opening the oven door too early, as this can cause the cupcakes to deflate.
7. Cool and Serve
Let the cupcakes cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely. Serve plain, or top with whipped cream, jam, or fresh fruit for a more decadent treat.
Tips & Variations:
- Citrus Zing: Add lemon or orange zest to the batter for a bright, aromatic twist.
- Fruity Center: Pipe a bit of strawberry or raspberry jam into the center after baking for a surprise filling.
- Tropical Flair: Top with whipped coconut cream and pineapple chunks for a summery vibe.
- Mini Version: Use mini cupcake liners and reduce baking time to 15–18 minutes for bite-sized treats.
These cupcakes are a beautiful canvas for your creativity, My—imagine them topped with a swirl of mango cream or layered into a mini trifle with tropical fruit and jelly. Want to turn them into a dessert centerpiece or explore a nostalgic flavor combo next? I’ve got ideas ready to roll!