I have tried using whole eggs recipe before but with not much success. After reading her post, I decided that I needed to use my Kenwood stand mixer to do the job and boy! Am I glad...there is indeed a difference. Not that you can't make the traditional sponge without the stand mixer but I guess I am just not 'pro' enough without the aid of such baking tools.
Cupcakes out of the oven
Cupcakes left to cool on rack
These cupcakes are soft and light and you can eat it on its own without frosting. Makes a good afternoon tea treats.
The Recipe :
- Preheat oven to 170 degrees celcius.
- Line a 12 hole muffin pan with cupcake liners.
- Combine oil, vanilla essence and juice together, set aside.
- Place eggs + sugar in the mixing bowl and start beating at high speed. When the volume starts to build up, switch to medium speed and continue beating till mixture is thick and pale. At this stage, switch to low speed and continue beating for 1 or 2 minutes to stabilize the egg mixture.
- At the lowest minimum speed, add the flour in a few batches. Then add in the oil mixture. Stop mixer and use a spatula to fold in any remaining flour or oil till incorporated.
- Spoon batter into the prepared cupcakes liners. Fill to about 90% full.
- Tap the pan lightly to release air bubbles before sending in to the oven to bake for about 20-25 minutes.
- Let cupcakes cool for about 5 mins in pan before removing them to cool completely on a wire rack.
- Enjoy your cupcakes which should be soft, spongy and light.
