Japanese Sponge Cupcakes Recipe
Japanese Sponge Cupcakes, known for their light and fluffy texture, are a delightful treat that has captured the hearts of dessert lovers worldwide. These cupcakes are perfect for any occasion, from afternoon tea to birthday parties. Their soft, airy texture comes from a carefully balanced batter, making each bite a heavenly experience.
Why You’ll Love This Recipe
- Light and Fluffy: The texture of these cupcakes is incredibly light and soft, melting in your mouth with every bite.
- Versatile: You can enjoy them plain, with a dusting of powdered sugar, or topped with your favorite frosting or fresh fruit.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced bakers.
Variations
- Matcha Flavor: Add 1 tablespoon of matcha powder to the dry ingredients for a green tea twist.
- Chocolate Chips: Fold in a handful of mini chocolate chips for a delightful surprise.
- Lemon Zest: Add the zest of one lemon to the batter for a refreshing citrus flavor.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to a week.
- Freezer: Freeze for up to 3 months. Thaw at room temperature before serving.
Nutritional Info (per cupcake)
- Calories: 150
- Protein: 3g
- Fat: 5g
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 12g
FAQ
- Can I make these cupcakes gluten-free?
- Yes, simply substitute the all-purpose flour with a gluten-free flour blend.
- How can I make these cupcakes dairy-free?
- Use a plant-based milk and butter substitute in the recipe.
- Can I add fillings to these cupcakes?
- Absolutely! Fill them with jam, custard, or cream for an added surprise.
Ingredients
- 4 large eggs
- 100g (1/2 cup) granulated sugar
- 100g (1/2 cup) cake flour, sifted
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 50ml (1/4 cup) milk
- 50g (1/4 cup) unsalted butter, melted and cooled
Step-by-Step Directions
- Prepare the Batter:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Separate the egg whites and yolks into two large bowls.
- Beat the egg whites with cream of tartar until foamy. Gradually add half of the sugar and continue beating until stiff peaks form.
- In the other bowl, whisk the egg yolks with the remaining sugar until pale and fluffy. Add vanilla extract, milk, and melted butter, and mix well.
- Gently fold the sifted cake flour into the yolk mixture until well combined.
- Gradually fold the egg white mixture into the yolk batter, taking care not to deflate the batter.
- Bake the Cupcakes:
- Spoon the batter into the prepared cupcake liners, filling each about 3/4 full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Japanese Sponge Cupcakes are a delightful treat that can easily become a staple in your baking repertoire. Their light and airy texture, coupled with the simplicity of the recipe, makes them a perfect choice for any occasion. Whether enjoyed plain or with added flavors, these cupcakes are sure to impress.
Sources and References
Enjoy your baking adventure with these delightful Japanese Sponge Cupcakes!
