Japanese · Dessert
Honey Sponge Cake Cupcakes (Kasutera-Style)
A Japanese take on the muffin-tin cupcake format, built on the principles of kasutera, the Nagasaki honey sponge brought by Portuguese traders in the 16th century. The batter leans on whipped whole eggs rather than creamed butter and sugar, giving a cake that's dense yet springy, faintly eggy, and lightly perfumed with honey rather than vanilla or frosting.
$0
15 minsPrep
17 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
254Calories
6.4gProtein
6.5gFat
43.3gCarbs
29.5gSugar
0.5gFiber
48mgSodium
116mgChol
1.3gSat Fat
75mgPotassium
26mgCalcium
1.5mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
English Breakfast Tea
local
Yuzu Citrus Highball
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 160°C and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water so the tin heats evenly.
2
In a stand mixer bowl, whisk the 62g egg with the 40g sugar on high speed for 6-7 minutes until pale, tripled in volume, and holding a thick ribbon off the whisk.
3
Warm the 22g honey with the 12g milk and 6g vegetable oil until just combined and lukewarm, then drizzle a spoonful of the whisked egg mixture into it to temper.
4
Fold the honey-milk mixture back into the whipped eggs gently with a spatula in three additions, keeping as much air in as possible.
5
Sift the 38g bread flour over the batter in two additions, folding each time with a cutting motion just until no streaks of flour remain.
6
Divide the batter evenly between the two lined holes, filling each about two-thirds full, then tap the tin once on the counter to release large bubbles.
7
Bake for 16-18 minutes until the tops spring back when lightly pressed and a skewer comes out clean.
8
Unmould onto a wire rack immediately and let cool fully before serving, wrapping in cling film while warm if a denser, moister crumb is wanted overnight.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 62g62g Egg, room temperature, whisked
- 40g40g Sugar White
- 22g22g Honey, warmed slightly to loosen
- 38g38g Bread Flour, sifted
- 12g12g Whole Milk, warmed
- 6g6g Vegetable Oil
