The Recipe you provided shows a delicious batch of soft, fluffy sponge cupcakes, likely made with a simple, moist cake batter. Here’s a recipe that matches what you see:
Ingredients (Makes about 10–12 cupcakes):
- 3 large eggs (room temperature)
- 120g (½ cup) sugar
- 120g (1 cup) cake flour (or all-purpose flour sifted with 1 tbsp cornstarch)
- ½ tsp baking powder
- 60ml (¼ cup) milk (room temperature)
- 60g (¼ cup) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- Preheat oven to 170°C (340°F). Line a cupcake pan with paper liners.
- Beat eggs and sugar:
- In a mixing bowl, beat the eggs and sugar using a hand mixer on high speed for about 5–7 minutes until thick, pale, and tripled in volume.
- Sift dry ingredients:
- In a separate bowl, sift together flour, baking powder, and salt.
- Fold dry into wet:
- Gently fold the dry ingredients into the egg mixture in 2–3 additions. Be careful not to deflate the batter.
- Add milk and butter:
- In a small bowl, mix melted butter, milk, and vanilla extract. Take a small scoop of the batter and mix it into the butter-milk mixture to lighten it, then gently fold it all back into the main batter.
- Pour and bake:
- Divide batter evenly into cupcake liners (fill about ¾ full). Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Cool and serve:
- Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
