Tags

,

It’s Saturday! Which means baking day!!

I must confess the bakes recently have an objective – to use up the fruits in the house. This time round, it’s oranges. The recent oranges that my dad bought are rather dry (not much juice) and not sweet. What’s better than use it during baking?

And it’s also the first time I’m using cake flour in my baking, rather than plain flour. And this resulted in a ‘top’ which is slightly crumby crispy, almost a like to apple crumble’s crumb. Could this be the effect between plain flour and cake flour?

What you need (adapted from Happy Flour)

120g unsalted butter (i used salted butter)
100g caster sugar
1/4tsp salt (i omit as i used salted butter)
2 eggs
140g cake flour
1tsp baking powder
60g orange juice
zest of 1 orange (i omit)
Chocolate buttons (i used 56% dark chocolate) (original uses 1 1/2 tsp cocoa powder)
some cut orange wedges for deco (optional)

Method

1. Preheat oven to 180degree C
2. Sift flour and baking powder together, set aside
3. Beat butter and sugar (and salt, if using), till light and creamy
4. Add eggs (and orange zest, if using), beat till well combined
5. Fold in flour and orange juice alternately
6. Scoop batter to paper casing, less than half, place some chocolate buttons (i placed 3 buttons per cup) in the center and cover with batter till 3/4 full. (original mix 3 tbsp batter with 1 1/2 tsp cocoa powder and scoop with normal batter like a zebra cake)
7. Top with 1 orange wedge, if using
8. Bake for 20 to 25mins

I wish I put more chocolate buttons into each cup!!! I love the chocolate more than the orange. *guilty* Visually, the orange wedge on top looks really good. And this is a very very soft and moist cupcake. Half-way through, the taste of chocolate will give you that little surprise which I like. Alternatively, you can opt for orange jam etc. But I must say the taste of orange is not very prominent. Love the softness.

Sharing the joy of baking

Advertisements