During the Lunar New Year period, our snacks are usually dominated by fat-laden cookies and cakes. Although this light and fragrant mandarin orange cupcake uses minimal oil, the softness of the cake has not been compromised 😃
PS. Lightly toast the cupcakes before serving to enjoy a crispy crust 😜
Yield: 9 small cupcakes
Cupcake mould size: 5x5x4.8cm
Baking temperature: 170℃ for 10 minutes, 150℃ for 25~30 minutes
Using 55g Omega 3&6 eggs
3 egg whites
pinch of fine salt
60g caster sugar
3 egg yolks
95g top/cake flour
70g mandarin orange juice, from one medium size orange
15g golden syrup/honey
6g mandarin orange zest
15g rice bran oil/mild flavour vegetable oil
before chopping into very fine bits.
Extract the juice from one medium size mandarin orange. I used a garlic crusher to help me extract the juice from the orange segments.
2. Mix orange juice, golden syrup, orange zest and rice bran oil in a small bowl. 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 orange mixture from Step 2, mix briefly.
Alternating between the remaining flour and orange mixture, mix the batter till it becomes smooth.
Flour → orange mixture→flour
Finally, use a silicone spatula to do a thorough mixing.
6. Pour the batter into 9 paper cupcake moulds.
Tap to level the batter in the moulds, amd place on a baking tray
7. Bake in a preheated oven at 170℃ for about 10 minutes, or till the top becomes flat, at the lower rack of an oven.
Yield: 9 small cupcakes
Cupcake mould size: 5x5x4.8cm
Baking temperature: 170℃ for 10 minutes, 150℃ for 25~30 minutes
Ingredients
All ingredients in room temperatureUsing 55g Omega 3&6 eggs
3 egg whites
pinch of fine salt
60g caster sugar
3 egg yolks
95g top/cake flour
70g mandarin orange juice, from one medium size orange
15g golden syrup/honey
6g mandarin orange zest
15g rice bran oil/mild flavour vegetable oil
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5x5x4.8cm paper cupcake mould
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Directions:
1. Remove the white pith of the mandarin orange peel,
before chopping into very fine bits.
Extract the juice from one medium size mandarin orange. I used a garlic crusher to help me extract the juice from the orange segments.
2. Mix orange juice, golden syrup, orange zest and rice bran oil in a small bowl. Set aside.
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 orange mixture from Step 2, mix briefly.
Alternating between the remaining flour and orange mixture, mix the batter till it becomes smooth.
Flour → orange mixture→flour
Finally, use a silicone spatula to do a thorough mixing.
6. Pour the batter into 9 paper cupcake moulds.
Tap to level the batter in the moulds, amd place on a baking tray
7. Bake in a preheated oven at 170℃ for about 10 minutes, or till the top becomes flat, at the lower 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 it warm 😋
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 it warm 😋
Hi NgaiLeng, love your lovely bakes. I baked these cupcakes ysd and they tasted good except didn't rise much. Was wondering about step 4, whether I beat it till ribbon stage or not? As in when whisk is lifted, meringue falls like ribbon? Pls advise. TIA
ReplyDeleteHi friend, sorry for the super-late reply. When your batter reached ribbon stage, the dripped batter will remain above the main batter without disappearing into the main batter within about 1 minute. You have to combine or fold the liquid ingredients and the flour mixture to the egg batter using a silicon spatula, and not using the hand mixer to combine. The latter may ruin the air bubbles in the batter :)
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