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Preparation
30 minutes
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Cooking
40 minutes
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Difficulty
Medium
The honey cupcake has an attractive aroma and an irresistible sweet buttery taste from the butter and eggs. This small cake is extremely easy to make, and in the blink of an eye, you have a batch of delicious cakes for the whole family. Get cooking with TasteVN right away!
Ingredients for Honey Sponge Cupcake Serves 8
Flour 75 gr (type 8 flour) Eggs 3 Unsalted butter 30 gr Honey 25 gr Fresh milk 40 gr Vanilla 1/3 teaspoon Sugar 60 gr Lemon juice 1/2 teaspoon
How to make Honey Sponge Cupcake
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Mix the flour
Add to the butter mixture, 3 egg yolks, 1/3 teaspoon of vanilla, and stir well until the ingredients are combined.
Next, sift 75g of cake flour and mix until the mixture becomes thick, smooth.
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Whip the egg whites
Put 3 egg whites, 60g of sugar, and 1/2 teaspoon of lemon juice into a bowl. Then use a mixer on low speed until the egg whites form small bubbles.
At this point, increase the mixer speed to high, whipping the egg whites until they are stiff, have a cream-like consistency, and are smooth and shiny. Lift the whisk to form stiff peaks.
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Combine the flour mixture
Add 1/4 of the whipped egg whites to the yolk mixture and stir well.
Next, add the yolk mixture to the whipped egg whites and use a spatula to fold it in.
Gently mix the mixture from the bottom up. Bring the spatula to the bottom of the bowl, lifting the heavier ingredients up and folding them to the side. Continue this process until the mixture is smooth and well combined.
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Pour into the mold and bake
Preheat the oven to 155 degrees Celsius for 15 minutes.
Pour the batter into the cake mold and gently tap the mold on the table to spread the batter evenly.
Bake the cake in the two-element mode at 155 degrees Celsius for 10 minutes. Then, reduce the temperature to 145 degrees Celsius and continue baking for another 30 minutes.
When taking the cake out, flip it upside down until completely cool to finish.
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Final product
The cupcake has a fragrant honey smell, with a soft and fluffy texture and delicious sweet flavor.
Tips for successful execution:
- When beating egg whites, you should beat them to a firm peak. This step will greatly affect the rise and fall of the cake.
- When pouring the batter into the mold, use a spatula to stir the batter evenly to remove large air bubbles and smooth the surface of the cake.
- After baking, let the cake sit in the oven for 5 minutes before taking it out to avoid it collapsing.
How to store the cake:
- To prevent the cake from drying out, you should wrap it tightly with plastic wrap or place it in a sealed plastic container and store it in the refrigerator.
- Before serving, take the cake out and let it sit at room temperature for 1 – 2 hours. With this method, you can keep the cake for 2 – 3 days.
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So with the simple recipe above, you will have delicious honey egg cupcakes. TasteVN hopes you will successfully make this cake to treat your family and friends!
*Source of recipe and images from Bếp Hoa
