Almond Cheese Cube Orange Cupcake

This cupcake recipe has become my default cake recipe recently.

The small portion cupcakes have a nutty flavour coming from the roasted almond flakes, an orange flavour coming from the velvety sponge cake, and either a savoury milk taste from the original flavour cheese cubes, or a sweet strawberry flavour from the strawberry flavour cheese cubes. 

As I did not make any special marking for the two different cheese cube flavours used , so you only can find out the cheese cube flavour after eaten away half of the cupcakes 😉 

Video of making a similar cupcake

Paper cup size: 7D x 4H cm

Paper cup quantity: 8 pcs

Baking temperature: Bake in a preheated oven at 130℃ for 12 minutes, increase temperature to 160℃ and bake for 8 minutes, or till golden brown 

INGREDIENTS

Using 60g Omega 3&6 eggs

[A]

2 egg whites

Pinch of salt

30g fine sugar 

20g raw sugar

[B]

2 egg yolks

[C]

60g top flour

1g baking powder 

[D]

20g orange juice

10g golden syrup/honey 

3g orange zest

1/4 tsp vanilla extract

[E]

10g unsalted butter, melted & warm

10g rice bran oil, warm together with butter

Filling

4 cubes original flavour cheese cubes

4 cubes strawberry flavour cheese cubes

Toppings

40 pcs full-shape almond flakes, optional

Directions

1. Roast almond flakes in an oven toaster at 150℃ for a few minutes, or till lightly browned. Set them aside.

2.  Melt E without boiling. Leave the warm content aside.

3. Beat A till firm peak before adding B.

 
Continue to beat till reaching ribbon stage.

4. Sieve in 1/3 of C, and mix briefly.

5. Pour in 1/2 of D mixture, and mix.

Repeat step 4 and 5 till finish up C and D mixtures.

6. Pour about 1/4 of the batter to mix with the warm E before pouring back to mix with the main batter.  

Continue to mix till a smooth and glossy batter is achieved.

7. Pour about half of the batter into 8 paper cups, place a cheese cube in it, and filled up with the remaining batter.

8. Arrange roasted almond flakes over the top.

9. Bake in a preheated oven at 130℃ for 12 minutes, increase temperature to 160℃ and bake for 8 minutes, or till golden brown 😊

10. Let the cupcakes cool down completely before removing them from the paper cups. 

Warm cakes tend to stick to the wall of the paper cups.

10. Enjoy 😋🍯