Vanilla Sponge Cupcake Recipes

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.

BASIC VANILLA SPONGE

Steps:

• Preheat oven to 180C/350F/Gas mark 4.
• Grease and line your cake tin. To do this, use wax paper to spread butter or margarine around all the areas your batter will touch whilst cooking. Coat the greased areas in a fine layer of flour and tap tin to remove excess. Lay a single strip of wax paper along the bottom of the tin and up each side to form "handles" which you will need later.
• Cream butter and caster sugar until light in colour and fluffy. I suggest you use an electric whisk to add more air into your batter.
• Add the eggs one at a time followed by the milk and vanilla essence. Whisk until thoroughly combined.
• Sift the flour and baking powder from the top of the bowl to add air and fold in gradually in with a metal spoon or silicone spatula.
• Pour mixture into your prepared cake tin and tap filled tin onto work surface several times to remove air bubbles and smooth the batter.
• Put into the oven for 30 minutes or until golden brown and a skewer inserted into the middle comes out clean. Whilst it's cooking, you can wash up!
• Once cooked, lay on the work surface for 10 minutes before turning out using your handles and leaving to cool if desired. If you want, you can cover your cake in a frosting or fondant or dust it in icing sugar and serve generously with tea.

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 SPONGE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking dish. Line bottom with parchment paper; butter parchment. Dust with flour, and tap out excess; set aside. Sift together flour and cornstarch into a small bowl; set aside.
• Put yolks, vanilla, and 1/2 cup sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 3 minutes. Transfer to a large bowl.
• Put egg whites and salt into the clean bowl of an electric mixer fitted with the clean whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Continue beating until stiff, glossy peaks form, 2 to 3 minutes.
• Using a rubber spatula, fold egg white mixture into the yolk mixture. Fold in reserved flour mixture in 3 batches. Transfer batter to prepared pan; smooth top with an offset spatula.
• Bake until a cake tester inserted into center comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. Turn out cake onto rack. Cake can be wrapped well in plastic and stored at room temperature up to 2 days.

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 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.