22 November 2007
This recipe is taken from one of Alex Goh's book. The original recipe fills the mixture into greased cupcake moulds and it looks like that.
And this is how my cake looks like.
Erm... very far from the book right? I don't know why my cupcakes and muffins always rise until like a volcano that is going to explode and the top will always crack. Look at how flat and nice top the original one has.
I tried 2 versions of this recipe. After mixing A and B and adding orange juice and zest, I divided the batter into 2 portions. One half I added the butter as in the recipe, the other half I added vegetable oil. I just want to know if it will affect the taste as I thought it will be healthier to replace butter with vegetable oil. Result is quite obvious lah. The one with the butter definitely taste better, but I think the oil version just lose out by 0.5 points. Both are great!
Recipe for Orange Almond Cupcakes (I make 10 small ones with half the recipe)
2 eggs yolks
190g plain flour
50g ground almonds
1½ tsp baking powder
40g orange juice
1 orange zest, grated
200g butter, melted
1. Whip (A) until sugar dissolves and it turns thick. (Note: overwhipping (A) will cause the cake to collapse).
2. Fold in (B) and mix until well blended.
3. Stir in (C) and mix until well incorporated.
4. Spoon it into cupcake cases and sprinkle some flaked almonds on top.
5. Bake at 190C for 20 minutes. Remove and cool.