Honey Sponge Cupcakes Recipes

Steps:

• In bowl, sift flour, baking powder and salt; set aside.
• In another bowl, beat egg whites until stiff.
• With electric mixer, beat egg yolks; gradually blend in sugar and almond powder.
• Cream mixture until smooth, about 5 minutes.
• Add honey (and almond extract).
• Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture.
• Gradually add sifted flour mixture.
• When batter is thoroughly blended, quickly but gently fold in egg whites.
• Steaming: Before mixing, bring water in steamer to boil.
• Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).
• Pour batter into bowl.
• Steam for 1 hour.
• Best served steaming hot, cake can always be resteamed without suffering.

Steps:

• Preheat oven to 350 F.
• Combine coffee and baking soda well and set aside.
• Using a mixed on high speed, beat egg whites until soft peaks form.
• Gradually add just 1/2 cup of the sugar,2 Tbsp at a time, beating well after each addition, until well combined and whites are in stiff peaks; set aside.
• Using a clean bowl, beat egg yolks with the remaining 1/2 cup sugar until thick and lemony in color.
• Switch to low speed and mix in honey until well combined.
• Add flour, Amaretto (or liqueur of choice) baking powder, and the coffee mixture on very low speed, mixing just until blended, scraping down sides as needed.
• Raise the speed to medium, then beat well for 2 minutes (set a timer), scraping down bowl as needed.
• Using a spatula, fold in the egg whites gently, just to blend- do not overmix.
• Fold in raisins and nuts gently.
• Pour into a 10 inch tube pan with removable bottom (or an angel food cake pan).
• Bake 1 hour and 10 minutes, or until top is springy and golden, and the cracks appear dry, not wet (cracks are normal).
• Have ready a bottle or funnel set upside down on the counter.
• Invert the cake onto the bottle and let cool completely in the pan.
• Once cooled, use a knife or spatula to loosen edges, then remvoe cake from pan.
• Dust with powdered sugar before serving.

Steps:

• Place eggs, sugar and honey in a bowl set over a basin of gently simmering water.
• Allow mixture to heat till 40°C/104°F.
• Beat with hand-held mixer till creamy and thick.
• Continue beating at low speed for about 2 minutes.
• Remove big air bubbles so that there will not be any holes in the cake.
• Sift cake flour and gently fold into the egg mixture. Try not to deflate the batter.
• Slowly add melted butter.
• Mix well, again try not to deflate the batter, and pour into greased/lined muffin cups till 3/4 full.
• Bake at 180°C/350°F for about 20 minutes.
• NOTE: Honey caramelizes faster, thus the cupcakes darken quickly.
• However, do not remove from oven too soon, make sure that they have finish baking.
• Finished cupcakes should feel springy (spring back when lightly pressed).
• May use toothpick test too.