Sponge Cupcakes in Silicone Molds (Oven-Baked)
Airy, soft, and tender - perfect for a festive table! These sponge cupcakes baked in silicone molds cook quickly and always come out with smooth, even tops. That makes them ideal for decorating with cream!
Updated : 11 November, 2025
Easy
About 30 min.
Ingredients
Batter
2
Eggs
170 grams
Sugar
170 grams
Wheat flour
120 grams
Milk
60 grams
Butter
0.2 teaspoon
Baking soda
to taste
Vanillin
Cream
250 grams
Heavy cream
2 tablespoon
Powdered sugar
1 grams
Food coloring
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use milk of any fat content.
Step 2
In a saucepan, combine the milk and butter. Heat over medium flame until boiling. Sift the flour through a sieve to aerate it - this makes the cupcakes fluffier. Mix the sifted flour with baking soda and vanilla.
Step 3
In a large bowl, combine the eggs with sugar and beat with a mixer on high speed for several minutes until you get a thick, pale foam.
Step 4
Alternately add the flour mixture and the milk mixture to the beaten eggs, gently stirring by hand with a whisk. You may need slightly more or less flour depending on the consistency - it should be like medium-thick sour cream.
Step 5
The batter should stay airy from the whipped eggs - do not overmix.
Step 6
Prepare silicone molds and insert paper cupcake liners into them.
Step 7
Fill each liner about two-thirds full. Bake in a preheated oven at 350°F (180°C) for 20-35 minutes. Adjust timing based on your oven.
Step 8
The cupcakes should turn golden. Remove them from the silicone molds and let them cool on their sides. Optionally, cut out the centers and fill with your favorite filling.
Step 9
To prepare the cream, whip heavy cream with powdered sugar until fluffy and stable. You can tint the cream with food coloring.
Step 10
Using a piping bag, pipe the cream onto the cupcakes to form a swirl. Decorate with melted chocolate, berries, nuts, or sprinkles.
Step 11
Serve immediately or refrigerate for a bit so the cream sets slightly. Enjoy your tea time!
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