This moist and fluffy cupcake recipe uses much less sugar than the average cupcake recipe. If you’d like to reduce the sugar content even further, replace some or even all of the sugar with a sugar replacer such as xylitol.
Time: 40 minutes
2 large eggs, at room temperature
50g caster sugar or sugar replacer
50g honey, warmed
120g (250ml) cake flour
115g (60ml) milk powder
1 ¼ tsp baking powder
Pinch of fine salt
60g salted butter, softened
1 tsp vanilla paste
1 ½ tsp canola or sunflower oil
- Preheat oven to 180°C for a conventional oven or 160°C if your oven is fan-forced.
- Line a 12-hole cupcake tin with double cupcake wrappers.
- Place the eggs and caster sugar in a large bowl and whip with an electric mixer until very light and thick. The mixture should form a figure 8 easily with the beaters. Beat in the honey.
- In a separate large bowl, combine the flour, milk powder, baking powder and salt and whisk to combine.
- Melt together the butter, milk, vanilla paste and oil. Sprinkle a third of the flour mixture over the surface of the egg and whisk for 5 seconds to combine. Add a third of the butter mixture and beat. Repeat this process alternating with the flour and butter mixture until all the ingredients are incorporated and the mixture is smooth.
- Spoon the mixture into the cupcake wrappers filling them two thirds of the way.
- Bake in the preheated oven for 20-25 minutes or until golden and a skewer inserted into the middle comes out clean.
- Remove from oven and cool slightly before placing on cooling rack. Cool completely before icing with frosting of choice. We recommend Ermine Frosting as it has a lower sugar content than traditional buttercreams.
TIP: To make this recipe chocolate, substitute 3 tbsp cocoa powder for 3 tbsp cake flour.