Sponge Cupcakes Recipes

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SPONGE CUPCAKES



Sponge Cupcakes image

Provided by Jonathan Reynolds

Categories     dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 5

4 large eggs, separated
2/3 cup sugar
3/4 teaspoon vanilla extract
1 cup sifted cake flour
1/4 teaspoon salt

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

SIMPLE SPONGE CUPCAKES



simple sponge cupcakes image

one of the most popular bakes. even better with buttercream. enjoy while it lasts.

Provided by t_chy123

Time 20m

Yield Makes 12 cupcakes

Number Of Ingredients 0

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.

MAMON (SPONGE CAKES)



Mamon (Sponge Cakes) image

These sweet and soft mini cakes are usually baked in small molds and served during snack time. Use muffin tins if you don't have the molds.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h5m

Yield 16

Number Of Ingredients 13

2 ½ cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup vegetable oil
8 egg yolks
2 tablespoons grated orange peel
1 teaspoon vanilla extract
⅓ cup orange juice
⅓ cup water
8 egg whites
½ teaspoon cream of tartar
½ cup white sugar

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
  • Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by hand until smooth with no lumps.
  • Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 35.1 g, Cholesterol 102.4 mg, Fat 9.2 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 1.9 g, Sodium 269.2 mg, Sugar 19.4 g

VANILLA SPONGE CUPCAKE



Vanilla Sponge Cupcake image

Make and share this Vanilla Sponge Cupcake recipe from Food.com.

Provided by misshaluna

Categories     Dessert

Time 30m

Yield 24 cupcakes

Number Of Ingredients 7

1 cup cake flour
1 cup caster sugar
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup butter
6 eggs, separated

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.

Nutrition Facts : Calories 106.2, Fat 5.1, SaturatedFat 2.8, Cholesterol 56.7, Sodium 82, Carbohydrate 13, Fiber 0.1, Sugar 8.4, Protein 2.1

TRADITIONAL SPONGE CAKE



Traditional Sponge Cake image

This light and spongy cake makes a fitting finale to any meal.-Arlene Murphy, Beverly Hills, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 8

6 large eggs, separated
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups sugar, divided
1/2 cup warm water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Chocolate ice cream topping, optional

Steps:

  • Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 134mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.

VICTORIA SPONGE CUPCAKES



Victoria sponge cupcakes image

These yummy cupcakes are super easy to make and perfect for any occasion!:-)

Provided by Isabel M

Time 45m

Yield Makes 18 cakes

Number Of Ingredients 12

240g self raising flour
240g caster sugar (normal granulated sugar works too!!
2 eggs
240g softened butter
2tsp vanilla extract
240g self raising flour
240g caster sugar (normal granulated sugar works too!!
2 eggs
240g softened butter
2tsp vanilla extract
Whipping cream
Strawberry Jam

Steps:

  • Turn the oven on to 180 (fan oven) gas mark 4
  • Cream the butter and caster sugar together.
  • Whisk the flour in to the butter and caster sugar slowly.
  • Beat the two eggs before adding to the mixture. Then add vanilla extract!
  • Now line a baking tray with cupcake cases. (The reason I used a baking tray is, this recipe should make quite a lot of cakes therefore I decided to use a baking tray as to a cupcake tray.)
  • Place the baking tray into the oven for 15-18 minutes. Whilst the cakes are in the oven, start whipping the cream.
  • Leave cakes to cool.
  • Cut halfway through the side and add the jam and cream!
  • Enjoy!!!!

VICTORIA SPONGE BUTTERFLY CUPCAKES



Victoria Sponge Butterfly Cupcakes image

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

115 g unsalted butter, at room temperature
115 g caster sugar
2 eggs, at room temperature
115 g self-raising flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
2 tablespoons icing sugar, for dusting (optional)
50 g margarine
100 g icing sugar
1 teaspoon vanilla extract
3 tablespoons raspberry jam

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.

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