Have an easy-bake pastry treat at home with this no-fuss Chinese cupcake recipe, a sweet dessert the whole family can indulge in. Chinese cupcakes are spongy and soft with a pleasant aroma. You can bake the cupcakes at two different temperature settings in just 50 minutes!
What Is A Chinese Cupcake?
Chinese cupcakes are just like paper-wrapped sponge cakes or Hong Kong-style cupcakes. These cupcakes are soft and fluffy with a slight sweetness and eggy taste. It is a favorite pastry dessert that you can commonly find in most Chinese bakeries.
The foundation of this cupcake is made from egg yolk batter and egg white batter. These two batters are combined to make the cupcake base ready for baking. Aside from eggs, you will also need corn oil, whole milk, low-gluten flour, sugar, and lemon juice.
With the ingredients in mind, you get the delightful aroma of the eggs and a creamy texture with a touch of sweetness. It takes its rich yellow color thanks to the soft egg yolks. If you love pastries, try my other yummy recipes, such as Homemade Pineapple Cake and Snow Skin Mooncakes.
Ingredient Alternatives And Tips For Chinese Cupcakes
You may be tempted to omit one or two ingredients from this recipe or swap it for another alternative. It is perfectly fine to customize this recipe according to your desired ingredients. However, before you do, I suggest reading my tips and nice-to-know information about each ingredient.
- Egg yolk and egg white:
- This recipe calls for two types of egg batter: egg yolk and egg white batter. We separate the egg yolk from the white for several good reasons. An egg yolk mixture adds richness and moisture to the cupcake. Moreover, it makes the cupcake thick and smooth.
- On the other hand, an egg white mixture helps make the cupcake light and airy since it acts as a leavening agent. Beating the egg whites alone without the egg yolk adds better volume to the cupcake. Although beating the egg white and yolk together can still give you an airy cupcake, it won’t be as fluffy as when using beaten egg whites only.
- Corn oil: Corn oil is lightweight with a neutral taste. You can also swap it for other neutral-tasting oils such as peanut oil, soybean oil, or vegetable oil. The purpose of oil is to add moisture and fluffiness as well.
- Whole milk: Whole milk is ideal for cakes needing a fuller texture and richer taste. Aside from improving the taste and texture, milk also helps create a light golden brown finish to the cupcake. You can use coconut milk or any plant-based whole milk as a substitute. If you don’t have whole milk, you can use regular, low-fat, or skim milk.
- Low-gluten flour: We specifically use low-gluten flour to create a softer and crumbly texture. Some examples of low-gluten flour are pastry or cake flour, barley flour, spelt flour, rye flour, and all-purpose flour. If you use high-gluten flour like vital wheat gluten flour, bread flour, or 00 flour, it will make the cupcake chewy, elastic, and dense.
- Lemon juice: To create frothy and firm whipped egg whites, we add something acidic like lemon juice. It gives it more structure and stability as you beat the egg whites. You can replace lemon juice with vinegar or tartar powder or cream.
- Sugar: Not only will sugar add a hint of sweetness, but it also helps create thick and silky whipped egg whites. It also contributes to the mixture’s more stabilized structure as it holds the shape better. You can use any type of sugar, including white sugar, brown sugar, or coconut sugar. Although it is generally fine to add the sugar right away to the whisking process of the egg whites, it is still much better to add sugar after creating foamy egg whites. Moreover, it should be added gradually in small amounts to prevent the overall mixture from collapsing.
Prepare These Items For Chinese Cupcake
Thankfully, making this recipe is simple and easy since you only need your regular kitchen tools and pantry staples. Prepare your kitchen appliance for baking, such as an oven, microwave oven, or oven toaster. I highly suggest using an electric whisk or mixer to make this recipe a breeze when whisking the eggs.
Kitchen Tools
- Mixing bowls
- Whisk
- Sieve for sifting
- Silicone rubber spatula
- Batter squeeze bottle or plastic bag
- Cupcake mold
- Baking tray
- Oven
Ingredients
Egg Yolk Batter
- 40g corn oil
- 40g whole milk
- 85g low-gluten flour
- 5 egg yolks
Egg White Batter
- 5 egg whites
- A small amount of lemon juice (about 1 tablespoon)
- 50g sugar
How To Make Chinese Cupcakes
In a nutshell, you will be making two types of batter: egg yolk and egg white batter. The batter is mixed together using a silicone spatula and transferred to your chosen cupcake mold. Watch my quick tutorial video on Instagram and TikTok. Don’t forget to post your cupcakes on social media and tag @kitchenmisadventures!
In a mixing bowl, mix corn oil and milk until smooth.
Add low-gluten flour. Use a sieve when adding the flour to separate clumps for better texture.
Then, add 5 egg yolks and beat until you get a yellow buttery consistency.
In another mixing bowl, whisk 5 egg whites with lemon juice and sugar until it becomes white and frothy.
Next, combine the egg yolk mixture with the egg white mixture. Mix it well with a silicone spatula.
Use a batter squeeze bottle or plastic bag to transfer the egg batter into the cupcake mold. This makes it easier to transfer with an even distribution, but you can simply use a spoon to put the batter into the molds while ensuring there are no air pockets.
Place the cupcake molds on a baking tray and put it in the oven. Bake at 130°C (265°F) for 25 minutes first. Then, change the temperature to 150°C (300°F) and bake for another 25 minutes.
Enjoy these soft and aromatic cupcakes with a sweet drink like Winter Melon Tea.
Spongy Baked Chinese Cupcakes Recipe
Equipment
- Mixing bowls
- Whisk
- Sieve for sifting
- Silicone rubber spatula
- Batter squeeze bottle or plastic bag
- Cupcake mold
- Baking tray
- Oven
Ingredients
Egg Yolk Batter
- 40 g corn oil
- 40 g whole milk
- 85 g low-gluten flour
- 5 egg yolks
Egg White Batter
- 5 egg whites
- A small amount of lemon juice about 1 tablespoon
- 50 g sugar
Instructions
- In a mixing bowl, mix corn oil and milk until smooth.
- Add low-gluten flour. Use a sieve when adding the flour to separate clumps for better texture.
- Then, add 5 egg yolks and beat until you get a yellow buttery consistency.
- In another mixing bowl, whisk 5 egg whites with lemon juice and sugar until it becomes white and frothy.
- Next, combine the egg yolk mixture with the egg white mixture. Mix it well with a silicone spatula.
- Use a batter squeeze bottle or plastic bag to transfer the egg batter into the cupcake mold. This makes it easier to transfer with an even distribution, but you can simply use a spoon to put the batter into the molds while ensuring there are no air pockets.
- Place the cupcake molds on a baking tray and put it in the oven.
- Bake at 130°C (265°F) for 25 minutes first.
- Then, change the temperature to 150°C (300°F) and bake for another 25 minutes.
