Fluffy Sponge Cupcakes

 

Ingredients: (makes 12)

4 large eggs

75 g. caster sugar

140 g. plain flour (sifted)

1 tsp. baking powder (sifted)

50 g. unsalted butter

50 g. milk

Methods:

1. In a bowl, mix flour and baking powder.
2. In a mixer bowl, whisk eggs and sugar at high speed for 5 minutes until double in volume.  Lower to speed 1, whisk for 30 seconds to get rid of some air bubbles.  To test it, you can write a letter 'O' on the surface of the egg batter and it should stay there for a few seconds, then you have the right consistency.
3. Add flours into the egg and sugar batter in two batches, and fold gently well with a spatula after each addition.  Do not over mix or you will deflate the batter.
4. In a small saucepan, melt butter and milk together at low heat.  When butter is almost melted, remove from heat.  Do not boil the mixture and stir well.
5. Scoop some batter of (3) into the melted butter and mix well.  Then pour mixture into the remaining batter and gently fold well with a spatula.
6. Fill paper cases with the batter to 3/4 full, then gently drop the muffin pan on the table top twice to knock out air bubbles.
7. Bake in a preheated oven of 170 degree Celsius for about 25-30 minutes till lightly golden and a skewer inserted into the cake comes out dry.
8. Cool on a wire rack and this fluffy and spongy cupcake is ready to be savored. 

I adapted this recipe from 'anncoojournal.com' with a slight adjustment to the amount of sugar used to suit my baking preference.