Mini Castella Sponge Cupcakes are small, fluffy cupcakes inspired by the traditional Japanese Castella cake. They are known for their light texture and sweet flavor. The cupcakes are made primarily from eggs, sugar, flour, and a bit of milk and oil, which gives them a moist and tender crumb. They are typically baked in mini cupcake pans, making them perfect for snacks or desserts. The cupcakes can be enjoyed plain or with various toppings like whipped cream or fruit. They’re a delightful treat that captures the essence of the classic Castella cake in a smaller, more portable form!
Here’s a recipe for Mini Castella Sponge Cupcakes:
Ingredients:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 320°F (160°C). Line a mini cupcake pan with paper liners.
- Beat the Eggs and Sugar: In a mixing bowl, beat the eggs and sugar together using an electric mixer until the mixture is pale and fluffy, about 5-7 minutes.
- Combine Dry Ingredients: In another bowl, sift together the flour and salt.
- Mix Wet Ingredients: In a small saucepan, heat the milk and vegetable oil until warm. Remove from heat and stir in the vanilla extract.
- Combine Mixtures: Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Then, gently fold in the warm milk and oil mixture until just combined.
- Fill the Cupcake Liners: Pour the batter into the prepared mini cupcake liners, filling them about 2/3 full.
- Bake: Bake in the preheated oven for about 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy your Mini Castella Sponge Cupcakes plain or with your favorite frosting!
These cupcakes are light and fluffy, perfect for any occasion! Let me know if you have any questions!