Saturday, March 21, 2009

Honey Sponge Cupcake

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Since my aunt was so gracious to let me borrow her cookbook, I thought I'd bake some honey sponge cupcakes from the book and bring them over tomorrow.
  • 2 tablespoons (30 grams) of honey
  • 2 tablespoons (20 grams) of vegetable oil
  • 2 eggs
  • 1 tablespoon plus 1 teaspoon (20 grams) of sugar
  • 1/3 cup (50 grams) of cake flour
  • 1/4 teaspoon of baking powder
  • 1/4 teaspoon of salt
Mix honey and vegetable oil together and heat over a double boiler until the honey becomes runny. Set aside. Beat eggs and sugar together using an electric mixer until the mixture turns pale yellow and forms a ribbon. Sift flour, baking powder and salt together. Combine all the ingredients and let it sit at room temperature for 5 minutes. Fill muffin pan lined with paper cups. Bake in 350 degree oven for 15-20 minutes. The recipe makes about 10 cupcakes.

The cake is very light and tender with a hint of honey flavor. And it's not sickly sweet like most desserts. The downside is, I have to resist the urge to eat them all tonight.

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