Sunday, September 1, 2013

Orange Sponge Cupcakes

Honestly, I was afraid the cakes might turned out hard when I first decided to give the recipe a try. I actually got the recipe from blogger Nasi Lemak Lover. She did a great job in detailing the dos and don'ts on how to achieve the right texture. Click here for the original recipe.
I have tried using whole eggs recipe before but with not much success. After reading her post, I decided that I needed to use my Kenwood stand mixer to do the job and boy! Am I glad...there is indeed a difference. Not that you can't make the traditional sponge without the stand mixer but I guess I am just not 'pro' enough without the aid of such baking tools.
Cupcakes out of the oven

Cupcakes left to cool on rack


These cupcakes are soft and light and you can eat it on its own without frosting. Makes a good afternoon tea treats.
The Recipe :
3 eggs ( straight from the fridge)
90g castor sugar
25g corn oil
35g freshly squeezed orange juice
1 tsp vanilla extract
100g top flour + a pinch of salt (sift together, twice)
1 orange rind
- Preheat oven to 170 degrees celcius.
- Line a 12 hole muffin pan with cupcake liners.
- Combine oil, vanilla essence and juice together, set aside.
- Place eggs + sugar in the mixing bowl and start beating at high speed. When the volume starts to build up, switch to medium speed and continue beating till mixture is thick and pale. At this stage, switch to low speed and continue beating for 1 or 2 minutes to stabilize the egg mixture.
- At the lowest minimum speed, add the flour in a few batches. Then add in the oil mixture. Stop mixer and use a spatula to fold in any remaining flour or oil till incorporated.
- Spoon batter into the prepared cupcakes liners. Fill to about 90% full.
- Tap the pan lightly to release air bubbles before sending in to the oven to bake for about 20-25 minutes.
- Let cupcakes cool for about 5 mins in pan before removing them to cool completely on a wire rack.
- Enjoy your cupcakes which should be soft, spongy and light.

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