Description
This is the cupcake version of the traditional Japanese Christmas cake made with sponge cake, whipped cream and topped with strawberries.
Ingredients
Scale
- 2 large eggs
- 1 1/4 cup white granulate sugar
- 1 1/4 cup all-purpose flour
- 3 tablespoons butter
- 1 1/4 teaspoon baking powder
- 1/3 cup low-fat milk
- 2 1/4 cups heavy cream
- 8 strawberries (cut into quarters)
- sugar sprinkles (for topping (optional)
Instructions
- Preheat oven to 350ºF.
- Brush the cupcake molds with oil or butter.
- Mix flour and baking powder in a bowl.
- In a bowl, add eggs and using an electric mixer on high speed, mix for 4 minutes. The eggs should be thick and light in color.
- Slowly add the sugar while running the mixer on medium speed. Do this until all the sugar has been mix and beat for a total of 5 minutes.
- Put the milk and butter in a small pan on low heat, and turn off as soon as the butter has melted and transfer to a bowl to let it cool.
- Meanwhile, slowly add flour to the egg mixture and beat with an electric mixer on medium speed for about 3 minutes.
- Add melted butter and milk and mix for a minute.
- Pour batter into cupcake pan.
- Bake for 18-23 minutes until cooked through. Test with a toothpick by inserting it at the center of a cupcake. If it comes out clean, the cupcakes are ready.
- Let the cupcakes cool to room temperature.
- In a mixing bowl, add heavy cream and beat on high speed until thick. The cream should be thick enough to stand on top of the cupcakes.
- Decorate each cupcake with cream and top with a strawberry and some sugar sprinkles.
Notes
These cupcakes will keep refrigerated in an airtight container for up to 5 days.
Nutrition
- Serving Size:
- Calories: 467
- Sugar: 31.8 g
- Sodium: 48.8 mg
- Fat: 29.6 g
- Saturated Fat: 18.3 g
- Carbohydrates: 46.2 g
- Fiber: 0.7 g
- Protein: 6.2 g
- Cholesterol: 139.6 mg
