Рецепт Orange Cupcakes 香橙杯子蛋糕
These orange cupcakes are zesty and fragrant. It can be easily whipped up with minimal mixing by just using a rubber spatula. The cake has a little crusty top after baked and you can even eat it without the frosting. Definitely a great treat for everyone to enjoy.
Orange Cupcakes
Ingredients:
- 145g self-raising flour (1 cup)
- 60g caster sugar (1/3 cup)
- 30ml milk
- 65g butter, melted, cooled
- 1 egg, 60g - lightly beaten
- 1/2 tsp vanilla extract
- 50ml fresh orange juice
- zest from one orange
- 150ml fresh topping cream
- 1tbsp Cointreau or orange juice
Method:
Preheat oven to 200 deg C. Line muffin pan with 7 paper cases. Combine flour and sugar in a bowl. Make a well in the center.
Add milk, butter, egg, orange zest, vanilla extract and orange juice to flour mixture. Gently stir to combine.
Spoon mixture into prepared muffin pan. Bake for about 13-15 minutes or until skewer inserted into the center comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Combine topping cream and Cointreau together, stir well and whisk cream to peak form.
Fill a piping bag with Wilton nozzle star tip 1M and the whipped cream. Pipe a circular swirl design on the cuppies.
Recipe adapted from here with slight adjustments
145克 自发面粉
60克 细糖
30毫升 牛奶
65克 融化牛奶
1个 鸡蛋，约60克， 打散
1/2茶匙 香草香精
50毫升 鲜榨橙汁
1粒 鲜橙皮屑
150毫升 植物性奶油
1汤匙 香橙酒或鲜榨橙汁
预热烤箱致摄氏200度。在马芬模里放7个纸杯。
把混合原料倒入纸杯内到3/4满。送进烤箱烤约13-15分钟或竹签扎入蛋糕内部，取出竹签不沾黏，即可出炉。让蛋糕连烤盘待凉致5分钟，即可取出放在凉架上待凉。
裱花嘴Wilton 1M装入裱花袋里，倒入奶油。 握裱花袋把奶油挤在小蛋糕上装饰就完成了。