Yield: 6 small cupcakes
Cupcake mould size: 5x5x4.8cm
Baking temperature: 170℃ for 5 minutes, 150℃ for 25~30 minutes at middle rack.
Using 55g Omega 3&6 eggs
2 egg whites
pinch of fine salt
40g caster sugar
2 egg yolks
65g top/cake flour
50g yuzu juice drink
10g citron honey/golden syrup/honey
4g mandarin orange zest
10g rice bran oil/mild flavour vegetable oil
before chopping into very fine bits.
2. Mix yuzu juice drink, citron honey, mandarin orange zest and rice bran oil in a small container. Set aside.
3. In a clean, dry and grease-free mixing bowl, beat egg white till frothy. Add in pinch of salt,
and fine sugar (to be added in about 3 batches) to the egg whites.
Beat at high speed till firm peak stage. Reduce the electric hand mixer speed to low at the final one minute.
4. Add in egg yolks to the meringue, one at a time.
Beat briefly till reaching ribbon stage.
5. Sieve in 1/3 of the top flour, and mix briefly using the whisk.
Add in 1/2 of the yuzu drink mixture from Step 2, mix briefly.
Alternating between the remaining flour and yuzu juice drink mixture, mix the batter till it becomes smooth.
Flour → yuzu juice drink mixture→flour
Finally, use a silicone spatula to do a thorough mixing.
6. Pour the batter into 6 paper cupcake moulds.
Tap to level the batter in the moulds, and place on a baking tray
7. Bake in a preheated oven at 170℃ for about 5 minutes, or till the top becomes flat, at the middle rack of an oven.
Cupcake mould size: 5x5x4.8cm
Baking temperature: 170℃ for 5 minutes, 150℃ for 25~30 minutes at middle rack.
Ingredients
All ingredients in room temperatureUsing 55g Omega 3&6 eggs
2 egg whites
pinch of fine salt
40g caster sugar
2 egg yolks
65g top/cake flour
50g yuzu juice drink
10g citron honey/golden syrup/honey
4g mandarin orange zest
10g rice bran oil/mild flavour vegetable oil
Directions:
1. Remove the white pith of the mandarin orange peel,
before chopping into very fine bits.
2. Mix yuzu juice drink, citron honey, mandarin orange zest and rice bran oil in a small container. Set aside.
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| Picture for demonstation |
3. In a clean, dry and grease-free mixing bowl, beat egg white till frothy. Add in pinch of salt,
Beat at high speed till firm peak stage. Reduce the electric hand mixer speed to low at the final one minute.
4. Add in egg yolks to the meringue, one at a time.
5. Sieve in 1/3 of the top flour, and mix briefly using the whisk.
Add in 1/2 of the yuzu drink mixture from Step 2, mix briefly.
Alternating between the remaining flour and yuzu juice drink mixture, mix the batter till it becomes smooth.
Flour → yuzu juice drink mixture→flour
Finally, use a silicone spatula to do a thorough mixing.
6. Pour the batter into 6 paper cupcake moulds.
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| Picture for illustration |
Tap to level the batter in the moulds, and place on a baking tray
7. Bake in a preheated oven at 170℃ for about 5 minutes, or till the top becomes flat, at the middle rack of an oven.
For baking in an air fryer, preheat to 140°C for 5 minutes, and bake for 15 minutes. Thank my FB friend Sylvia Khor for sharing the information 😁
Reduce the temperature from 170℃ to 150℃, and bake for another 25 to 30 minutes, or until the crust is golden.
8. Transfer the cupcakes to a cooling rack. Enjoy 😋
Reduce the temperature from 170℃ to 150℃, and bake for another 25 to 30 minutes, or until the crust is golden.
8. Transfer the cupcakes to a cooling rack. Enjoy 😋
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