Indulge in the light and airy ecstasy of our Strawberry Sponge Cupcakes. These delightful treats are a symphony of sponge cake perfection, topped with heavenly whipped cream and fresh strawberries. Elevate your baking game and savor the sweet elegance of these irresistible cupcakes.
Ingredients
- Eggs: 2 (about 55g each)
- Milk: 35g
- Vegetable oil: 26g
- Cake flour: 32g
- Cornstarch: 5g
- Sugar: 30g
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
Topping
- 150g heavy cream
- 20g sugar
- 8 fresh strawberries
Note: Use low-protein flour for cake flour (around 7-9% protein).
Directions
1. Separate eggs, keeping the egg white bowl cool in the fridge.
2. Mix vegetable oil and milk, add cake flour, cornstarch, and egg yolks. Set aside.
3. Place 8 cupcake liners in a tray, preheat the oven to 266℉ (130℃).
4. Mix lemon juice, vanilla extract, and sugar into the egg white, and beat until soft peaks form.
5. Fold the batter into the whipped egg white, and transfer it into a piping bag.
6. Fill cupcake liners, tap, and bake at 266℉ for 40 minutes, then 302℉ for 15 minutes.
7. Let cupcakes cool on a rack.
Topping
1. Beat heavy cream and sugar until stiff peaks form.
2. Transfer into a piping bag.
3. Garnish cupcakes with whipped cream and fresh strawberries.
How to Prepare
Immerse yourself in creating these delectable Strawberry Sponge Cupcakes. From separating eggs to mastering the perfect whipped topping, follow these steps for a sweet triumph.
Preparation Time
The entire process, from preparation to baking, takes approximately 1 hour and 30 minutes. Delight awaits!
Servings
This recipe yields 8 divine Strawberry Sponge Cupcakes, perfect for sharing or indulging in a moment of bliss.
Delight in the ethereal joy of Strawberry Sponge Cupcakes – a perfect union of sponge cake, whipped cream, and fresh strawberries. These cupcakes are not just a treat for the taste buds but a celebration of elegance in every bite. Bake, share, and savor the blissful experience crafted in your kitchen.