Sponge Cupcakes

Preheat your oven and prepare your molds. Set the oven to 180°C. If you're using metal molds, make sure to grease them with vegetable oil or melted butter so the muffins can be easily removed. Silicone molds do not require greasing.

In a deep bowl, combine the eggs, sugar, and vanilla sugar. Beat them with a mixer until you achieve a light and very fluffy mixture. This process will take approximately 5-7 minutes, and the volume of the mixture will significantly increase.

Sift the flour, baking powder, and salt separately. Gradually add the dry mixture in small portions to the beaten eggs. Gently fold with a spatula using an upward motion to maintain the airiness of the batter and prevent it from deflating.

Distribute the sponge cake batter among the prepared molds. Fill them to about 2/3 capacity, as the cupcakes will rise significantly during baking.

Bake the sponge cupcakes in a preheated oven for 20–25 minutes, until golden brown. Check for doneness by gently inserting a wooden skewer into one of the cupcakes. If the skewer comes out clean, without any sticky batter, the cupcakes are ready.

Allow the muffins to cool in their molds for 10 minutes. Afterward, carefully remove them and transfer them to a wire rack to cool completely. If desired, the finished sponge cakes can be dusted with powdered sugar or decorated with frosting.