Monday 17 July 2023

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 πŸ₯› 

At the bottom of the cupcake, you’ll find a creamy cheese cube awaiting you πŸ˜‹πŸ˜‹

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 πŸ˜‹πŸ―







Sunday 9 July 2023

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 πŸ˜‰ 

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 πŸ˜‹πŸ―