Description
These Japanese Castella Cupcakes are light, fluffy, and moist, featuring a delicate sweetness balanced with honey and a subtle hint of vanilla. Perfectly sized in cupcake form, they offer the classic sponge cake experience with a tender crumb, making them a delightful treat alongside tea or coffee.
Ingredients
Scale
Wet Ingredients
- 3 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) honey
- 1/2 cup (120g) whole milk
- 1/4 cup (60g) unsalted butter, melted
- 1/2 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups (180g) all-purpose flour, sifted
- Pinch of salt
Instructions
- Preheat the oven: Set your oven to 320°F (160°C) and prepare a 12-cup muffin tin by lining it with paper cupcake liners to prevent sticking.
- Whisk eggs and sugar: In a large mixing bowl, use an electric mixer or stand mixer to whisk the eggs and granulated sugar until the mixture becomes pale and fluffy; this process typically takes about 3 to 5 minutes.
- Combine honey mixture: In a separate bowl, mix together the honey, whole milk, and melted butter. Pour this wet mixture into the egg and sugar batter, stirring until fully integrated.
- Fold in dry ingredients: Add the sifted all-purpose flour and a pinch of salt to the wet ingredients. Gently fold them together using a spatula, taking care not to overmix or deflate the airy batter. Fold until the flour is fully incorporated and the batter looks uniform with no visible streaks.
- Fill cupcake liners: Evenly distribute the batter among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the cupcakes: Place the tin in the oven and bake for 18 to 22 minutes. They’re done when a toothpick inserted into the center of a cupcake comes out clean without any wet batter.
- Cool the cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely, ensuring the right texture and preventing sogginess.
- Serve and enjoy: These Japanese Castella cupcakes are perfect enjoyed with a warm cup of tea or coffee, offering a traditional flavor and soft crumb that delights any palate.
Notes
- Ensure eggs are at room temperature for better volume when whisking.
- Be gentle when folding the flour to maintain the batter’s airiness; overmixing will result in denser cupcakes.
- If honey is too thick, warm it slightly to make mixing easier.
- Check cupcake doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Store any leftovers in an airtight container at room temperature for up to 2 days to maintain freshness.
