Yes, I am back…we went to Taiwan for vacation, we spent one week touring the island and the other week visiting relatives. It was a nice experience especially that I have not been back for quite a while. I was very impressed with the technology and how disciplined they all are in general. I will load some pictures later as I am still having issues with the time change…
After being exposed to Taiwanese food and sweets, I came back I have been craving for sweets, not the really sweet sweets, something light and yet sweet. After searching on the internet for a while I saw a few recipes for sponge cupcakes and decided to adapt the recipe from here.
This recipe is very simple and easy, and the cupcakes are really light. You can always add some whipped cream and fresh fruit on top of it…color it as your palate desire.
4 tablespoons sugar
2 tablespoons honey
40g cake flour
20 g corn starch
1 tablespoon milk
1 tablespoon butter
½ teaspoon vanilla extract
1 pinch tartar
Pre-heat oven to 350F
Separate the egg yolk from the egg white.
In a medium bowl, sift together cake flour, corn flour and salt.
Beat the egg white until foaming, add tartar, beat a little more and slowly add 2 tablespoons of sugar until soft peaks form. Set aside.
Beat the egg yolk with 2 tablespoons of sugar, honey and vanilla extract until reach a pale yellow.
Mix approximately 1/3 portion of the egg white into egg yolk mixture, mix well gently with a spatula, add in approximately ½ portion of flour mix, always gently, add another 1/3 portion of the egg white into the batter and the flour mix. Finally add the last 1/3 portion of the egg white to the batter.
Add the milk and the melted butter to the batter, always gently to not deflate the egg white.
Pour the batter into paper cups (8 medium muffin’s size). Bake at 350F for approximately 15 to 20 minutes
Remove the cupcakes from the oven. Cool on the rack and serve.