Japanese Sponge Cupcakes

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.