Citron Tea Cupcake 柚子杯子蛋糕

A sweet and slightly tangy cupcake with some citron peel bits. The citron flavour gives the light cupcake a fresh citrus scent :)

Yield: 12 muffin size cakes

Ingredients:

All ingredients in room temperature 

2 eggs, separated
40g fine sugar

30g yuzu juice drink

40g citron tea concentrate 

20g vegetable oil

70g top flour
1/8 tsp baking powder 

材料

全部材料以室温进行

2粒 蛋，蛋白蛋黄分开

40ｇ 细糖

30ｇ 盒装柚子汁

40ｇ 浓缩柚子茶

20ｇ食油

70ｇ低筋面粉

1／8茶匙 泡打粉

Directions:

1. Line 12 muffin moulds with paper moulds. Set aside.

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

3. Use a pair of kitchen scissors to cut the citron peel into small bits.

Pour yuzu juice drink and vegetable oil into the citron tea concentrate, and mix well.  Set aside.

4. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. 

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 citron tea mixture from (3) in alternate sequence. Starting with flour and end with flour.

Do not over mix the batter.

7. 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.

8. Give about 5 to 6 pumps of water over the dough surface. 

This will prevent the cake surface from over-heating and turning hard.

9. Bake in a preheated oven at 170 degree Celsius for about 20 minutes. Then lower the temperature to 150 degree Celsius and bake for another 3 to 5 minutes, or till the crusts turn into nice golden colour.

10. 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 :)

My 6 September 2016 bake