Moist and Fluffy Castella Cupcakes
Relive Your Childhood! Making Fluffy Castella Cupcakes
As a child, while I was surrounded by sweet chocolate treats, Castella cake was always something special. Its soft and moist texture melted in my mouth, bringing pure happiness. I remember devouring several slices at once with a glass of milk! To recapture that delightful taste, I’ve prepared an easy-to-make Castella cupcake recipe for your home. While filling them with custard cream would be heavenly, we’ll start with the classic flavor today. These cupcakes are perfect as a snack for kids, or a quick, energizing bite on busy mornings before heading out. Drizzling a little maple syrup enhances their flavor beautifully, and they’re undeniably delicious with fresh whipped cream too! Make a batch over the weekend and enjoy a delightful Castella cupcake each morning to kickstart your day with joy!
Ingredients
- 30g unsalted butter, melted
- 2 large eggs
- 1 large egg yolk
- 70g granulated sugar
- 70g cake flour (or all-purpose flour)
- 15g soy milk (or milk)
Cooking Instructions
Step 1
First, melt 30g of unsalted butter by microwaving it or heating it gently on low heat. Once melted, mix it well with 15g of soy milk (or your preferred milk). Set this mixture aside; it will add moisture to our batter later.
Step 2
In a clean bowl, gently whisk together 2 large eggs and 1 egg yolk until lightly beaten. Next, set this bowl over a saucepan of warm water (double boiler method) and gradually add 70g of granulated sugar while whipping with a hand mixer. This process helps the sugar dissolve completely and creates a voluminous egg foam.
Step 3
Once the mixture turns a pale ivory color and has a thick, foamy texture, reduce the hand mixer speed to low and continue whipping for another 1-2 minutes. This crucial step deflates any large air bubbles, resulting in a finer, smoother crumb for your cupcakes.
Step 4
Sift 70g of cake flour (sifting twice makes it even lighter) into the egg mixture. Using a spatula, gently fold the flour into the batter by lifting from the bottom and folding over, being careful not to deflate the precious foam. Overmixing can lead to a tough cake, so be gentle and quick.
Step 5
Take about one-third of the batter and gently fold it into the bowl containing the melted butter and soy milk mixture. This helps to lighten the butter mixture. Then, pour this combined mixture back into the main batter bowl. Fold everything together quickly and lightly until just combined, again preserving that airy texture.
Step 6
Line a muffin tin with paper liners. Carefully spoon the batter into each liner, filling them about 70-80% full. Avoid overfilling, as the cupcakes will rise during baking.
Step 7
Bake in a preheated oven at 165°C (325°F) for 15 to 20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Once removed from the oven, let them cool slightly in the tin before transferring them to a wire rack to cool completely. Enjoy your wonderfully moist and fluffy Castella cupcakes!
