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.
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
VANILLA SPONGE CUPCAKE
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
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
VICTORIA SPONGE CUPCAKES
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
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!!!!
SIMPLE SPONGE CUPCAKES
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.
GO-TO VANILLA CUPCAKES
Golden memories: Smelling sweetly of butter, sugar and vanilla, these classic little cakes bring you right back to when you were a kid and Mom baked you birthday cupcakes.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 12 cupcakes (or about 48 mini cupcakes)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
- While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
- Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.
TRADITIONAL SPONGE CAKE
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
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.
POUND CAKE CUPCAKES
An easy, yummy, pound cake in cupcake form. I got this recipe out of a Southern Living magazine and modified it a little. Enjoy!
Provided by BrandyA
Categories Desserts Cakes Pound Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter and cream cheese together until creamy; add sugar and beat until fluffy. Add eggs one at a time, beating until each one is blended. Stir in vanilla extract.
- Combine flour, baking powder, and baking soda in a separate bowl. Gradually add to the butter mixture, alternating with sour cream, beating until blended.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 29.3 g, Cholesterol 50.5 mg, Fat 8.4 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 5 g, Sodium 77.9 mg, Sugar 16.8 g
VICTORIA SPONGE BUTTERFLY CUPCAKES
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
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.
SPONGE CAKE
"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake," says Jennifer Aaronson, editorial director of food and entertaining. Explore the test kitchen's step-by-step guide to making sponge cake and discover three ways to use this flexible favorite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 50m
Yield Makes two 9-inch cake rounds or two 12-by-17-inch sheets of cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter two 9-inch round cake pans or two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment; butter parchment and flour pans, tapping out excess flour. Whisk together egg yolks and 1 cup granulated sugar in a bowl set over a saucepan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Remove from heat and beat with a mixer on medium-high speed until pale and thick enough to form a ribbon that dissolves onto itself, 3 to 5 minutes. Beat in vanilla and salt; transfer to a large bowl.
- Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and beat on medium-high speed until stiff, glossy peaks form, about 2 minutes. Fold one third of egg whites into yolks, then gently fold in remaining whites. Sift flour over top and gently start to fold in. When nearly all is folded in, pour melted butter down side of bowl and fold just until incorporated and smooth.
- Divide batter among pans and bake until a toothpick inserted in centers comes out clean, about 25 minutes for rounds, or 15 minutes for sheets, rotating and switching racks halfway through. If baking in round pans, immediately invert cake and remove parchment, then reinvert and cool right side up. If using baking sheets and making a rolled cake, immediately invert cake onto a kitchen towel dusted with confectioner's sugar. Dust top of cake with confectioner's sugar and roll up in towel. Let cool completely, about 1 hour, before unrolling and spreading with filling.
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