Light and fluffy cupcakes inspired by Japanese Castella cake with a delicate melt-in-your-mouth texture.
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Calories: 120kcal
Equipment
- Muffin pan
- mixing bowls
- electric mixer
- spatula
Ingredients
- 4 eggs
- 80 g sugar
- 50 ml warm milk
- 40 ml oil
- 70 g cake flour
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 160°C (320°F) and line a muffin pan with cupcake liners.
- Separate eggs into two bowls, placing whites in one bowl and yolks in another.
- Whisk warm milk, oil, and vanilla extract into the egg yolks until smooth.
- Sift flour into the yolk mixture and mix until smooth.
- Beat egg whites with sugar until soft peaks form.
- Fold the meringue gently into the yolk batter in two to three batches.
- Fill cupcake liners about 80% full with batter.
- Bake for 20–25 minutes until tops are lightly golden and spring back when touched.
- Cool slightly before serving.
Notes
Fold the meringue gently into the batter to keep the cupcakes airy and soft.
Nutrition
Calories: 120kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 60mg | Sodium: 40mg | Potassium: 60mg | Sugar: 9g | Vitamin A: 120IU | Calcium: 20mg | Iron: 0.6mg