Sponge Cupcakes – a delicious recipe with eggs, sugar, vanilla, cake flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375 degrees and line a muffin tin with baking cups.
2
With an electric mixer, whip the egg yolks and all but 3 tablespoons of the sugar for about 5 minutes, until light and fluffy.
3
Beat in 1 1/2 tablespoons of boiling water and the vanilla.
4
Sift together the cake flour and salt.
5
Fold into the yolks until just mixed.
6
Whip the egg whites until foamy.
7
Slowly incorporate the remaining sugar and whip until the whites hold stiff peaks.
8
Stir 1/3 of the whites into the yolks, then gently fold in the rest.
9
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.
10
Cool on a rack.
384
kcal
Calories
10
g
Fat
57
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 large eggs, separated, ⅔ cup sugar, 3/4 teaspoon vanilla extract, 1 cup sifted cake flour, and more.
Yes, Sponge Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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