Monday 15 April 2024

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 πŸ’•πŸ’•
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 πŸ˜‹πŸ˜‹

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


60g orange juice , sweetened
30g unsalted butter 
5g honey 
3g orange zest 
3g rice bran oil/vegetable oil

1 egg, about 58~60g each
1/8 tsp low sodium salt
30g fine sugar
30g raw sugar

75g plain flour
3g baking powder
Pinch vanillin powder 

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 🌼

8. Serve warm or room temperature. Enjoy πŸ˜‹πŸ˜‹

No comments:

Post a Comment

I love seeing your comment and sharing it with other readers. Your comment would be published after moderation. Thank you :)