Coffee Sponge Cupcake

by Shirley@Køkken on September 16, 2012 · 34 comments

in Cupcake, Sweets

Things haven’t been that great lately. My father had a fall a couple of weeks ago and hurt his spinal chord. This impaired his fine motor functions and bed binds him now at a rehabilitation hospital where he is showing gradual improvement through physiotherapy.For a 75 year old, mild mannered man who had conscientiously devoted his life to work so that he could provide the best for his family, the episode left him distraught, wondering often why this had happened to him.  At times, he would lose his appetite and would ask for things which we did not  know he liked…. while he would sometimes stubbornly refuse to eat his meal, he would never turn down a sweet treat. A little slice of mooncake, a bite of pandan chiffon cake and just yesterday this coffee butter cream sponge cupcake….

Between work commitments and rounds at the hospital, I managed to find a little time to whip up this easy but surprisingly good cupcake combination. Originally intended as a thank you treat for the outstanding nursing team at Tan Tock Seng Rehabilitation Hospital, I was glad that it offered some comfort to my father. It was also because I knew that I would be feeding this to him, so I had deliberately chosen a lighter base, with less sugar and fat. The sponge is not a common choice for cupcakes which are typically based on richer and more substantial cake varieties such as butter cake. With lower sugar content and a small amount of Canola oil, this sponge recipe adapted from Alex Goh’s recipe relies solely on the leavening action of egg white meringue. The pillowy softness of the cupcake went really well with the slightly salty coffee butter cream and is perfect for the Asian palate’s preference for  softer and lighter cake/bread.  The butter cream frosting is not necessarily a good idea for an aged sick patient but I have the option of feeding my father with just the plain cake or coat it with a smidgen of the delicious buttery cream.

Till my next post, enjoy the recipe and live well.

5.0 from 3 reviews

Coffee Sponge Cupcake

Serves: 9

  • Egg Whites 3 (from 3 large eggs (60g with shell))
  • Sugar 60g
  • Egg Yolk 3(from 3 large eggs (60g with shell))
  • Vanilla extract ¼ tsp
  • Coffee extract 1 tsp
  • Plain flour 65g
  • Oil 30g (I used canola oil)
  • Milk 20g
  • Butter Cream
  • 75g Egg white
  • 60g Castor sugar
  • 225g Unsalted butter
  • 1tsp Vanilla Extract
  • 1tsp Mocha/ coffee paste

  1. Whip the egg whites until foamy then add sugar in 3 additions and whip until egg white forms soft peaks form.
  2. Add egg yolks one at a time, mixing well before adding more egg yolks.
  3. Add in vanilla and coffee extract and mix until combined.
  4. Add in plain flour and fold to mix well with a spatula.
  5. Add oil and mix well with spatula. Repeat the same with milk – taking care not to over deflate the foam.
  6. Spoon batter into a lined muffin mold. (filled to ¾ of the cupcake mold)
  7. In an oven preheated to 170C, bake the cupcakes for 25mins.
  8. Set aside to cool completely.
  9. Swiss Meringue Butter Cream
  10. Place egg whites, sugar and salt in a mixing bowl. Whisk egg whites over a water bath until sugar and salt completely dissolves.
  11. Remove from heat and continue whisking the egg whites using a stand mixer.
  12. Whisk at low speed and gradually increase speed. Whisk the egg whites until glossy and firm peaks are formed. (The meringue should cool down by then)
  13. Lower mixing speed and add butter in spoonfuls until well mixed.
  14. Add in vanilla extract and coffee paste.
  15. Change balloon whisk to paddle and continue mixing for another 10mins at low speed until smooth and fluffy.
  16. Decorate cupcakes by frosting with butter cream using a open star piping tip.


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