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Thursday, 23 March 2017

Berry Chia Seed Cupcake



About 2 weeks ago, when I was browsing through the range of fruit juices at a supermarket fridge, I came across this new product - Fruit Tree fresh Luscious Berries with organic chia seeds 🍇🍓🍐 Wow 😱 juice with CHIA SEEDS!!! I grabbed one home to try.


Loves the light berry flavour and the feel of smooth chia seeds gliding pass my palate and tongue 😋
Without hesitation, I took out two eggs and the rest of the ingredients, I proceeded to bake 7 light cupcakes using the juice. 

These diary-free cupcakes have a cottony light texture and faint berry flavour. It's a light cupcake that will make you go for more 😁


Yield: 7 muffin size cupcakes

Ingredients

All ingredients in room temperature

2 eggs, separated
50g fine sugar
50g Luscious Berries with organic chia seeds juice
15g golden syrup/honey
20g rice bran/vegetable oil
75g top/cake flour
1/4 tsp baking powder 


Directions:

1. Line 7 muffin moulds with cupcake liners. Set aside.


2. Mix flour with baking powder using a hand whisk.


3. Pour berry juice, golden syrup, and vegetable oil in a small cup. Set aside.


4. Beat egg whites in a clean and grease-free mixing bowl at high speed using an electric mixer till frothy. This takes about 1 minute.


Add in the sugar in 3 batches, and continue to beat at medium high speed.

When the meringue starts to form a steady trail behind the moving whisks, lower the speed, till the meringue reaches the firm peak stage.



5. Beat in the egg yolk, one at a time.


6. Add in the flour mixture from (2) and berry juice mixture from (3) in alternate sequence. Start with flour and end with flour.
Flour ➡ juice➡ flour ➡ juice ➡ flour

Do not over mix the batter




7. Use a cup cake scoop to scoop the batter into the lined muffin mould to about 4/5 the mould height.
Tap the mould to even out the batter, as well as to get rid of trapped air bubbles.


8. Bake in a preheated oven at 170 degree Celsius for about 7 to 8 minutes, or till the top of the cake has form a flat dome. Lower the oven temperature to 150 degree Celsius, and bake for about 20 to 25 minutes, or till the top has browned, and the cake has shrank a bit from the muffin pan.
Bake at lowest rack of the oven.

When the cake has risen to this height, lower the oven temperature to 150 degree Celsius.

At the end of baking, the top of the cake has become golden, and the side has shrank in size a little.



9. Remove the cakes from the muffin mould and cool on a wire rack.
To avoid moisture loss, cover the warm cakes with a towel or paper kitchen towel.


Enjoy :)




❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇❇
I added 5g of dried raspberry bits to my second batch of cupcakes to make them more delectable 😋

Use a pair of kitchen scissors to cut the 5g of dried raspberries into bit size. Soak the cut raspberry bits in the juice mixture before adding to the batter.





Chocolate Swirl Cupcake


An aromatic chocolate flavour light cupcake with some semi-sweet chocolate found at the bottom. The texture is light, and was supposed to show some swirling patterns. However, over-mixing the batter had blurred some of  the patterns :(




Yield: 9 muffin size cupcakes

Ingredients:

All ingredients in room temperature 

2 eggs, separated
55g fine sugar


50g fresh milk
15g condensed milk
10g golden syrup/honey
10g vegetable oil
1/2 tsp vanilla extract


75g top flour
1/4 tsp baking powder 


1 tsp cocoa powder
1/2 tsp hot water

21g semi sweet cooking chocolate chips (optional)
About 3x 1-cm chocolate chips to each cupcakes

Directions:


1. Line muffin moulds with cupcake liners. Set aside.


2. Mix flour with baking powder using a hand whisk.



3. Pour milk, condensed milk, golden syrup, vanilla extract, and vegetable oil in a bowl. Set aside.
If your ingredients are cold from the fridge, you can keep them warm in a rice cooker for about 5 to 10 minutes

4. Mix 1 tsp of cocoa powder with 1/2 tsp of hot water into a smooth paste. Set aside.


5. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 1 minute.



Add in the sugar in 3 batches, and continue to beat at medium high speed.


When the meringue starts to form a steady trail behind the moving whisks, lower the speed till the meringue reaches the firm peak stage.




6. Beat in the egg yolk, one at a time.





7. Add in the flour mixture from (2) and milk mixture from (3) in alternate sequence. Starting with flour and end with flour.
Do not over mix the batter.







8. Spoon about 2 big tbsp of batter to mix with the chocolate paste from (4).




9. Drizzle the chocolate batter onto the egg batter, and mix briefly.  
If you want to create a swirling pattern, minimize the mixing.


10. Use a cup cake scoop to scoop the batter into the lined muffin mould to about 2/3 the mould height.
Tap the mould to even out the batter, as well as to get rid of trapped air bubbles.


11. Drop the semi-sweet cooking chocoate chips into the batter and push them in.




8. Bake in a preheated oven at 170 degree Celsius for about 10 minutes, or till the top of the cake has form a flat dome. Lower the oven temperature to 150 degree Celsius, and bake for about 20 to 25 minutes, or till the top has browned, and the cake has shrank a bit from the muffin pan.
Bake at lowest rack of the oven.

When the cake has risen to this height, lower the oven temperature to 150 degree Celsius.


At the end of baking, the top of the cake has become golden, and the side has shrank in size a little.



9. Remove the cakes from the muffin mould and cool on a wire rack.
To avoid moisture loss, cover the warm cakes with a towel or paper kitchen towel.





Enjoy :)