Honey Sponge Cupcakes

45 mins (prep 25, cooking 20)
5 ingredients
6 servings
Got this from a Chinese baking book. The cupcakes are ultra-tender, although this technique may require more elbow-grease. Update: You have to beat the egg mixture until THICK; it will leave 'ribbons' on the batter when the beaters are lifted. Otherwise you will find that the batter too runny and the cupcakes won't rise. Remember the volume in the beaten eggs is the ONLY leavening in this recipe; there's no baking powder/soda.

Categories:  5-ingredients-or-less , <-60-mins , cupcake , easy , kid-friendly , cakes , oven , equipment , low-in... , low-sodium , stove-top , time-to-make , dessert ,
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Serving Size (40.0 g)
Servings 6
Amount per Serving
Calories 165.72 Calories from Fat 49.95
% Daily Value *
Total Fat 5.55g 51.24%
Saturated Fat 3.45g 103.37%
Trans Fat 0.22g %
Cholesterol 14.33mg 28.67%
Sodium 1.48mg 0.37%
Total Carbohydrate 28.21g 56.41%
Dietary Fiber 0.3 g 7.2%
Sugars 15.22 g %
Protein 1.45g 17.38%
Vitamin A 166.6IU% Vitamin C 0.04mg%
Calcium 4.52mg% Iron 1.26mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4


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