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Japanese Cupcakes
Baked goods

Japanese Cupcakes

180 min4 serv.21 февр. 2026 г.

Description

The recipe won’t take much time. The cupcakes turn out very soft and stay fresh for a long time, though it’s better to keep them in the refrigerator because of the frosting. They don’t rise very much, so you can fill the liners almost to the top. They go well with tea or coffee.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients you need to make Japanese cupcakes.

  2. 2

    Step 2

    Step 2

    Separate the eggs into whites and yolks. Combine the yolks with 20 grams of sugar and beat well until fluffy and foamy.

  3. 3

    Step 3

    Step 3

    Pour in the vegetable oil and whisk again.

  4. 4

    Step 4

    Step 4

    Pour the milk into the egg yolks and beat again.

  5. 5

    Step 5

    Step 5

    Mix the flour with the baking powder and sift into the mixture. Stir everything thoroughly with a spatula until the batter is smooth and lump-free.

  6. 6

    Step 6

    Step 6

    Beat the egg whites with the remaining sugar until stiff peaks form, then add them to the bowl with the batter. Gently fold from top to bottom until the batter is smooth and airy.

  7. 7

    Step 7

    Step 7

    Spoon the dough into paper cups, filling them almost to the top.

  8. 8

    Step 8

    Step 8

    Place the cupcake pan in the hot oven and bake for 20-25 minutes at 180°C. After that, remove the cupcakes and let them cool completely.

  9. 9

    Step 9

    Step 9

    For the cream, in a saucepan combine the flour, cornstarch, sugar, and vanilla sugar.

  10. 10

    Step 10

    Step 10

    Pour in the milk and mix thoroughly so there are no lumps.

  11. 11

    Step 11

    Step 11

    Place the egg yolk in the saucepan and stir.

  12. 12

    Step 12

    Step 12

    Put a saucepan over low heat, add the butter, and cook, stirring constantly, until the mixture thickens and begins to simmer. Remove the pan from the heat, lay cling film on top, and cool completely.

  13. 13

    Step 13

    Step 13

    Whip the cream to stiff peaks and add it to the custard in parts, whisking well each time.

  14. 14

    Step 14

    Step 14

    Transfer the cream into a piping bag fitted with a plain round tip. Insert the tip into the center of the cupcakes and pipe cream inside, as much as will fit, plus a little on top. Decorate the tops as you like and serve.

  15. 15

    Step 15

    Step 15

    Remove from the oven and serve warm or cooled.