Simple Sponge Cupcakes 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.

VANILLA CUPCAKES FROM SCRATCH

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
• Sift flour, baking powder, and salt together into a bowl. Whisk milk, eggs, and vanilla extract together in a separate bowl.
• Beat sugar, butter, and shortening together in a large mixing bowl with an electric mixer until creamy. Mix in flour mixture. Add milk mixture and beat on low speed for 30 seconds. Increase speed to high and beat until smooth, about 2 minutes. Fill the prepared muffin cups 1/2 full with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

SIMPLE SPONGE CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
• In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.

VANILLA CUPCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
• Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
• Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
• Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
• For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
• Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
• Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!

SIMPLE SPONGE CUPCAKES

Steps:

• preheat oven to 180d/350f/gas mark 4. prepare a muffin tin lined with 12 paper cases.
• cream butter and sugar together until it has become light and creamy. in a little bowl beat the eggs and vanilla together, then add into the mixture. if your batter is curdling then add 3 tsp of the flour and give it a mix until it has become back to normal.(tip: use an electric mixture if desired.)
• then add in the flour and fold with a spatula or a metal spoon so that once it bakes it will have lots of air and will be light.
• the spoon the mixture in the cases and bake in the preheat the oven for 10-15 mins or when a skewer is inserted it comes out clean. top with butter cream and serve or enjoy by yourself.

HONEY SPONGE CUPCAKES

Steps:

• Place eggs, sugar and honey in a bowl set over a basin of gently simmering water.
• Allow mixture to heat till 40°C/104°F.
• Beat with hand-held mixer till creamy and thick.
• Continue beating at low speed for about 2 minutes.
• Remove big air bubbles so that there will not be any holes in the cake.
• Sift cake flour and gently fold into the egg mixture. Try not to deflate the batter.
• Slowly add melted butter.
• Mix well, again try not to deflate the batter, and pour into greased/lined muffin cups till 3/4 full.
• Bake at 180°C/350°F for about 20 minutes.
• NOTE: Honey caramelizes faster, thus the cupcakes darken quickly.
• However, do not remove from oven too soon, make sure that they have finish baking.
• Finished cupcakes should feel springy (spring back when lightly pressed).
• May use toothpick test too.

VANILLA SPONGE CUPCAKE

Steps:

• Heat the oven to 170 degrees Celcius and line cupcake pans.
• Sift cake flour and baking powder together. Set aside.
• Whisk egg white until its frothy, gradually add sugar while whisking in the highest speed.
• Add egg yolks one at a time while whisking, then the softened butter and vanilla.
• Gradually add cake flour and baking powder mixture. Continue mixing until texture is well combined and smooth.
• Pour mixture into cupcake pans and bake for 12-15 minutes.