While the texture and the flavour of the sponge cake turned out great, the batter was too light to hold the filling and it all sank to the bottom of the batter. (Except for a few chocolate chips.) Nevertheless, they made quite a delicious teatime snack :)
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8 comments:
Very pretty, soft fluffy cupcakes!
the sponge cake looks pretty, nice baked as well
Hi Jessie and Jess,
Thanks for dropping by and leaving your comments :)
Hope you both had a good weekend.
Hey NEL,
Glad that you found a good sponge recipe. I like that the cupcakes are nicely domed.
From what I read from cupcake books, they usually scoop out a small portion of the top of the baked cupcake and then fill with jam. The scooped out part is then cut in half and placed back on top of the jam to make butterfly jam cupcakes.
hi,
wish to confirm... i saw on step 2.. u indicated " fold in the flours, oil & milk" but i saw the ingredients didnt indicate any oil?
2ndly, the flour u use is cake flour?
thanks
elaine
Hi Elaine,
The 30ml butter on my recipe is melted butter. This can be substituted with 30ml oil. So in step 2, the oil is really the melted butter.
As for the flour, you can used either plain or cake flour. Cake flour will probably just give you a lighter texture.
Hope this helps.
Let me know how yours turn out?
hi.
i just done it in the morning...
mine didnt raised as beautifully as ur's... its not as like n fluffy as ur's.. mmmh could i have over beat the batter?
thnks
elaine
Hi Elaine,
The trickiest part of this recipe for me is folding in the flour. Have to be very very gentle so as not to deflate the batter too much. Also, once the batter is done, it has to be popped into the oven as soon as possible, so that the baking powder doesn't lose its effectiveness.
Hope this helps. Do give it a try again. It took me a few tries to get it right. Don't give up :)
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