Vanilla sponge cupcakes without milk

Name: Vanilla sponge cupcakes without milk
Total time: 1500 s
Yield: Makes 14-16 cupcakes. Depending on size
Cuisine: South African
Ingredients: 4 eggs; 250 ml (1 cup) white sugar; 5 ml vanilla essence; 125 ml oil; 125 ml boiling water; 330 ml cake flour; 15 ml baking powder; pinch salt

Ashlëa Snyman @cook_13903764

Durban

This recipe was passed down to me by my grandmother. They're absolutely delicious and versatile. You can add cocoa to make chocolate sponge or even orange rind to give a fresh zesty taste.

Ashlëa Snyman @cook_13903764

Durban

This recipe was passed down to me by my grandmother. They're absolutely delicious and versatile. You can add cocoa to make chocolate sponge or even orange rind to give a fresh zesty taste.

Saved

Ingredients

On 180°C for 20-25 minutes

Makes 14-16 cupcakes. Depending on size

4eggs
250 ml (1 cup)white sugar
5 mlvanilla essence
125 ml oil
125 mlboiling water
330 mlcake flour
15 mlbaking powder
pinchsalt

Saved

Steps

On 180°C for 20-25 minutes

1

In a mixing bowl beat eggs, sugar and vanilla essence. Beat until off white and fluffy
2

Separately whisk oil and boiling water until incorporated
3

Combine oil and water mixture with egg, sugar and vanilla essence mixture.
4

Sift together flour, baking powder and salt.
5

Add dry ingredients to wet ingredients, mix until combined.
6

Pour about 80 ml of mixture into cupcake holders. Bake for 20 - 25 minutes
7

Wait till cupcakes are completely cool before adding any toppings.