Ingredientes para Honey Sponge Cupcakes
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup honey
- 1 1/2 cups cake flour
- 1/4 cup melted unsalted butter
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Cómo preparar Honey Sponge Cupcakes
- Place 3 large eggs, 1 cup granulated sugar, and 1/4 cup honey in a heatproof bowl set over a pan of gently simmering water (double boiler method).
- Heat the mixture, stirring occasionally, until it reaches 40°C (104°F). Use a thermometer for accuracy.
- Beat with a hand-held mixer on medium-high speed until the mixture is pale, creamy, and thick, forming ribbons when the beaters are lifted. This will take about 5-7 minutes.
- Continue beating on low speed for about 2 minutes to incorporate air evenly.
- Gently fold down the batter to remove any large air bubbles to prevent holes in the finished cupcakes.
- In a separate bowl, sift 1 1/2 cups cake flour.
- Gently fold the sifted flour into the egg mixture in three additions, being careful not to deflate the batter.
- Slowly add 1/4 cup melted unsalted butter, folding gently until just combined.
- Pour the batter into greased or paper-lined muffin cups, filling each about 3/4 full.
- Bake in a preheated oven at 180°C (350°F) for 18-20 minutes.
- Check for doneness using a toothpick inserted into the center; it should come out clean. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Finished cupcakes should feel springy to the touch.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
61g
Fat
19g
Carbs
11g
