Rêveuse Recipe: Classic Fluffy Vanilla Cupcakes

Rêveuse Recipe: Classic Fluffy Vanilla Cupcakes


As we posted a Taiwanese Castella Cake recipe recently, (click here to read how we made it) it was only fair to include a recipe on a traditional English vanilla sponge cake with no extra frills for you to taste and see the difference. As we grew up with the traditional English style sponge cake, we love the buttery and sweet vanilla flavour and just reminds us of our childhood looking forward to birthdays with a delicious sponge cake decorated with fruit and cream at the end of the day. We grew up making these sponge cupcakes, at least once a month with different variations, such as, adding lemon or jam to the mix. This recipe is definitely much more easier to make than the Castella cake, and despite its simplicity, it truly is a wonderful cake to have with no extra decorations. Below we have included an improved recipe from the ones we used to bake, from our favourite cooking blog, once upon a chef, of a basic sponge cupcake which is so light and almost like eating a fluffy cloud!

 Recipe inspired by onceuponachef

INGREDIENTS
1 1/4 cup sponge flour
1/4 tsp salt
1/4 baking soda
1/2 unsalted butter, room temperature
1 cup sugar
1 tsp vanilla extract
2 large eggs at room temperature
1/2 cup buttermilk (own recipe below)

SERVES: 12 cupcakes
DURATION: 1 hour

RECIPE
To make buttermilk, mix 1tbsp lemon into half a cup of milk and set aside for at least half an hour until the milk starts to thicken and curdle.

Preheat the oven to 180°C. In a bowl, mix the dry ingredients together; flour, salt, baking powder and set to one side.

Cream together the butter and sugar until light and fluffy using an electric whisk. We have made cupcakes countless of times and found that this part is crucial to creating light airy cakes so cream until looks like whipped cream. Add the vanilla essence and mix. Next, add in one egg at a time until it is fully incorporated into the mixture before adding the next.

Switch to using a normal whisk and mix in 1/3 buttermilk and 1/3 dry mixture at a time, making sure not to overmix it as this makes the end result dense and stodgy.

Spoon the batter into the cupcake holders and bake the cupcakes for 25-30 minutes until golden on top.

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