Description
Japanese Castella Cupcakes are light and fluffy sponge cakes with a hint of honey sweetness, perfect for a delightful treat. These cupcakes are reminiscent of the traditional Japanese castella cake, but in a convenient individual serving. Enjoy the airy texture and subtle flavors of these delightful desserts!
Ingredients
Scale
Main Ingredients:
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- ¼ cup honey
- 2 tablespoons warm milk
- 1 cup cake flour (sifted)
- 1 tablespoon vegetable oil
Additional Flavoring:
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat the oven: Preheat the oven to 320°F and line a muffin tin with cupcake liners.
- Prepare the egg mixture: Whisk together eggs and sugar in a large heatproof bowl. Heat over a double boiler until warm, then beat with an electric mixer until tripled in volume.
- Add honey and flour: Mix honey and warm milk, fold into the egg mixture. Gradually sift in cake flour and fold gently. Add oil and vanilla extract if using, fold carefully.
- Bake the cupcakes: Divide batter into liners and bake for 20–25 minutes until golden. Cool before serving.
Notes
- For a traditional touch, line the cupcake liners with parchment paper.
- Avoid overmixing to maintain the airy texture.
- Best enjoyed the next day after flavors have settled.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 130
- Sugar: 11g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
