Description
These delicate and fluffy Japanese Castella Cupcakes are soft, lightly sweet, and full of honeyed flavor. Made with whipped eggs for a signature sponge-like texture, they’re a perfect teatime treat or light dessert. #castellacupcakes #japanesedesserts #spongecake
Ingredients
Scale
- 4 large eggs, room temperature
- 100 g (½ cup) granulated sugar
- 80 g (⅔ cup) cake flour or all-purpose flour, sifted
- 2 tbsp honey
- 2 tbsp warm milk
- 1 tbsp neutral vegetable oil
- Optional: Pinch of salt
Instructions
Preheat oven:
- Heat oven to 170°C (340°F). Line a 12-cup muffin tin with paper liners.
Prepare honey mixture:
- In a small bowl, combine honey, warm milk, and vegetable oil. Set aside.
Whip eggs and sugar:
- In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5–7 minutes until thick, pale, and tripled in volume. The mixture should fall in ribbons when lifted.
Incorporate flour:
- Sift flour (and salt, if using) over the egg mixture in three additions.
- Gently fold with a spatula after each addition, using cutting and lifting motions to retain air.
Fold in honey mixture:
- Carefully fold the honey mixture into the batter until just combined. Do not overmix.
Fill cupcake liners:
- Divide batter evenly among the liners, filling each about ¾ full.
Bake:
- Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool:
- Let cupcakes rest in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Tip: Use room temperature eggs to achieve optimal volume and texture.
- Tip: Avoid overmixing to maintain the light, fluffy structure.
- Serving: Serve plain or dust with powdered sugar.
- Storage: Store in an airtight container at room temperature for up to 2 days.