My Mind Patch: Hot Orange Juice Butter Cupcake

I am always interested in butter cake recipes that utilise low butter yet still can achieve good aroma, moist and soft texture 💕💕

When I chanced upon a butter cupcake recipe, I halved the quantity, made some changes, and baked 7 small delicious butter cupcakes that we all enjoyed 😋😋

In order to differentiate it from normal butter cupcake recipes, I added “hot” in the title to better describe its preparation method 🌼🌼

Video:

Ingredients

[A]

60g orange juice , sweetened

30g unsalted butter

5g honey

3g orange zest

3g rice bran oil/vegetable oil

[B]

1 egg, about 58~60g each

1/8 tsp low sodium salt

30g fine sugar

30g raw sugar

[C]

75g plain flour

3g baking powder

Pinch vanillin powder

Directions

1. Heat [A] till reaching 75 to 80℃. Cover with a lid to keep the temperature within that range.

2. In a clean, dry and oil-free mixing bowl beat egg white of [B] till frothy, add salt, followed by the two sugars.

When the meringue reaches firm peak stage, mix in the egg yolk till well combined.

3. Progressively, mix sieved [C] to [B] in a few batches.

4. Take about 1/4 of [B+C] mixture to mix with the warm [A] in step 1.

When well-combined, pour back to [B+C] mixture, and mix well.

5. Pour about 41 to 42g of batter to 7 paper cake cups (6x5 cm), or till about 4/5 in height.

Place all the batter-filled paper cake cups over a tray.

6. Bake at middle rack of a preheated oven at 180℃ for about 20 minutes or till golden.

7. Dilute about 1 tsp of golden syrup with about 1/8 tsp of warm water. Brush a thin coat of the diluted golden syrup over the crust while the cakes are hot.

This step is optional, it only helps to give the crust a glossy-look 🌼