Perfect Vanilla cupcakes l how to make Vanilla CUPCAKES 🧁

Let me tell you more about 'the Castella Cupcake' made today :)
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Today, I made 'Castella Cupcakes (Simon Cupcakes),'
which has a soft and fluffy texture
that I often saw when I went to the bakery shop, long time ago.

Unlike the making a regular Genoise method,
it was made as a 'semi-separate law'.
Compared to the sheet made by the regular Genoise method,
the texture is slightly lighter, and even if it is cooled and sealed, the top of the castella does not stick to the plastic, so it is also good for storage.
(+ I added oil and honey for a light texture and moisture.)

It is more delicious when eaten with milk,
so 2-3 cupcakes are quickly eaten in one time.
Make the fluffy castella cupcakes
through the video.

* Storage: After cooling completely, seal well and store at room temperature.
And please eat it within 2-3 days. When stored for a long time, starch may become dry or hard due to aging.
(Refrigeration is not recommended since aging can progress quickly and become hard.)

[Castella Cupcake Success Point]

1. To make a dense and stiff meringue, use the eggs taken out of the refrigerator immediately.
Use the cold egg whites, the dense of meringue is formed easily.

2. The meringue need not be raised to 100%.
When you finish the meringue in a soft state of about 80%, finish by stabilizing a little at medium and low speed to remove large bubbles in the meringue and make it stable.

3. Sift the flour to mix with the batter 2-3 times in advance.
If you sieve, the United powder clumps will disappears, and air will be trapped between the powders at the same time, so when mixing with foam batter, you can mix well and quickly mix well without clumping.