Apple Milk Cheese Cube Cupcake

Before you sink your teeth into the soft velvet cupcake, take a sniff at the cake. I believe you would like the sweet aroma coming from the roasted almond nibs, as well as the apple drink 🍎 and milk 🥛 

At the bottom of the cupcake, you’ll find a creamy cheese cube awaiting you 😋😋

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

All ingredients in room temperature

Using 54~55 eggs

[A]

2 eggs whites 

Pinch of salt

30g fine sugar 

20g raw sugar

[B]

2 egg yolks 

[C]

60g top flour

1g baking powder 

a few grains vanillin powder

[D]

10g apple drink

10g low-fat milk

10g golden syrup/honey 

[D]

10g unsalted butter, melted & warm

10g rice bran oil, warm together with butter

Filling

8 cubes original flavour cheese cubes

Toppings

15g almond nibs, roasted

Directions

1. Roast almond nibs 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 tille 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. Sprinkle roasted almond nibs 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 😋🍯

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 😋🍯

Cranberry Sour Cream Butter Cake

A soft, moist and velvety texture butter cake with the addition of sour cream. The crust remained soft even after 45 minutes of baking. If you are looking for a less-butter butter cake, you may want to try this recipe which gave the cake a milk-rich flavour 🍼🍊🧈😋

Ingredients

All ingredients in room temperature

Using 57~59g Omega 3&6 eggs

{A}

85g unsalted butter

30g caster sugar

45g raw sugar/caster sugar

1g low-sodium salt

{B}

70g sour cream

{C}

3 eggs

{D}

90g top/cake flour

30g plain flour

8g milk powder

3g baking powder

1g baking soda

{E}

10g golden syrup/honey

6g orange zest

{F}

25g dried cranberries

Direction

1. Line a paper/metal pan (199x73x65 mm) with parchment paper, or coat with butter.  Set aside.

2. Soak dried cranberries in hot water for about 1 minute, and drain away the water. Cut into smaller chunks. Set them aside.

3. Combine Ingredients{E} , in a small glass. Set aside.

4. Combine Ingredient {D} in a small bowl. Set it aside.

5. Whisk Ingredient{C} till foamy.  Set it aside.

6. Cream softened butter under Ingredinet{A} till light. Add in the two sugars, continue to cream for about 2 minutes at low speed. Add sour cream and continue to cream for about 3 minutes, or till it has become light and fluffy.

7. Slowly add in the beaten egg from Step 5. Continue to add the beaten egg when the previous batch has been well combined with buttercream.

8. Pour Ingredient {E} into the batter, and mix well.

9.  Fold in the flour mixture {D} into the batter using a whisk followed by a spatula.

10. Finally, fold in Ingredient {F} to the batter and mix till evenly distributed.

11. Pour the batter into the prepared cake pan from Step 1.

Rap the pan to get rid of trapped air bubbles and to level the batter.

12. Preheat the oven to 160℃ for about 10 minutes. Bake in a preheated oven at middle rack, at 160℃ for about 40~45 minutes, or till an inserted cake tester draws out clean.

13. Lift the cake out of the pan after about 3 minutes out of the oven. Let it cool down for about 5 minutes.

14. After cooling for about 5 minutes over a cooling rack,

Wrap the cake using the parchment paper to lock the cake moisture in. This step is optional.

15. Cut the cake and enjoy 😋😋