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Sponge Cupcakes

Sponge Cupcakes
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These fluffy sponge cupcakes are light, soft, and customizable with a variety of delicious toppings. From smooth custard swirls to golden egg yolk threads or savory shredded cheese, they’re perfect for any occasion—simple enough for everyday treats yet elegant for special gatherings.

Ingredients

Scale

For the Sponge Cupcakes:

  • 4 large eggs, separated
  • 1/2 cup (100 g) granulated sugar, divided
  • 1/2 cup (60 g) cake flour, sifted (or all-purpose flour reduced by 1 tbsp)
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar (optional, for stabilizing whipped egg whites)

For the Custard Filling:

  • 1/2 cup (120 ml) milk
  • 2 egg yolks
  • 3 tablespoons (40 g) granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract

Topping Ideas:

  • Shredded cheese (e.g., cheddar or parmesan)
  • Raisins
  • Golden egg yolk threads (foi thong)

Instructions

1. Prepare the Sponge Batter:

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease lightly.
  2. Separate eggs into yolks and whites. Whisk the egg whites with an electric mixer until frothy. Add cream of tartar (optional) and gradually add half the sugar. Beat to stiff peaks.
  3. In a separate bowl, whisk egg yolks, remaining sugar, vanilla, and salt until pale. Gently fold in the sifted flour.
  4. Fold one-third of the whipped egg whites into the yolk mixture to loosen it. Gradually fold in the remaining whites, ensuring the batter remains airy.

2. Bake the Cupcakes:

  1. Divide the batter evenly into the prepared tin, filling 3/4 full.
  2. Bake for 20–25 minutes, or until golden and springy. Cool completely on a wire rack.

3. Make the Custard Filling:

  1. In a small saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Heat over medium-low, stirring continuously, until thickened. Remove from heat, stir in vanilla, and let cool. Cover with plastic wrap pressed against the surface to prevent a skin.

4. Assemble and Decorate:

  1. Hollow out a small cavity in each cupcake using a spoon or apple corer. Fill with custard.
  2. Top with shredded cheese, raisins, or golden egg yolk threads as desired.

Notes

  • Serving Suggestions: Pair with tea or coffee for a cozy dessert or serve on a wooden tray for a rustic appeal.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Let refrigerated cupcakes come to room temperature before serving.
  • Variations: Swap custard for whipped cream or fruit jam for a quick alternative.
  • Pro Tip: Gently fold the batter to keep it light. Avoid overmixing to maintain the fluffiness.

Find it online: https://cakeshungry.com/sponge-cupcakes/