Quick Spongy cupcakes

How to Cook Recipes Quick Spongy cupcakes using 8 ingredients and 2 steps

Quick Spongy cupcakes - This sponge cake should not be dense. I would highly recommend reading the tips in the recipe above for what the batter should look like. You can feel the 'doink … doink' texture when you press on the cake even though you didn't use the egg separation method (like the light chiffon cake) to bake these cupcakes. The ingredients for this recipe is quite similar to the Whisked Sponge Cake that I shared with you last week. Butter and line the tin base with a circle parchment paper.

Start by creaming the sugar and butter together until light and fluffy.

I lined the bottom with wax paper then very lightly sprayed the rim with baking spray (just a tad so the batter wouldn't stick).

You can cook Quick Spongy cupcakes using 8 ingredients and 2 steps. Here is how you achieve that.

Ingredients make Quick Spongy cupcakes

1. You need 100 g flour.
2. It's 100 g cocoa powder.
3. Prepare 180 g mix of butter and sunflower oil.
4. It's 200 g sugar.
5. You need 4 eggs.
6. Prepare Vanilla.
7. Prepare 1 pinch salt.
8. Prepare Dark chocolate chips.

Quick Spongy cupcakes step by step

1. Mix all the ingredients in the mixer.
2. Bake at 200 c for 15 min.

Quick Spongy cupcakes - This cake was one of the first Yellow Sponge Cake recipes that I learned to make and it has served me very well. I have never had any problems with it, so I thought I would share the recipe with you. An exceptional, yet simple Vanilla Sponge Cake. An essential addition to every recipe collection! Moist and tender Vanilla Sponge Cake Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Thank you and good luck