Friday, November 23, 2007

Orange Almond Cupcakes

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)

Ingredients
(A)
4 eggs
2 eggs yolks
175g sugar
(B)
190g plain flour
50g ground almonds
1½ tsp baking powder
(C)
40g orange juice
1 orange zest, grated
200g butter, melted
(Garnish)
Flaked almonds

Method
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.

9 comments:

  1. I think your cupcakes look beautiful. Really. And with orange and almonds??? Such great flavors!

    Maybe it's the oven temperature - I have read that when it's too hot cakes and other baked goods tend to get really domed.

    ReplyDelete
  2. Those look delicious. I love the flavor combo.

    ReplyDelete
  3. Hi Patricia and Kristen, thanks for the nice encouragement!

    Really? Thanks for the tip. Next time I shall try to lower the temperature and hope that it will result in a nice dome.

    ReplyDelete
  4. Hi Small Small Baker, your cupcake looks good! I like my muffins all cracked, the higher the dome the better =)

    ReplyDelete
  5. I remember something that may be useful: sometimes, the oven is not in the temperature we think it is. I used to have this problem and it was solved once I bought an oven thermometer.

    ReplyDelete
  6. Hi Patricia, ya I think my oven may be slightly hotter than the temperature I set. I often take less time than required to finish the baking. Maybe that's the problem. Looks like I have to invest in an oven thermometer. :)

    ReplyDelete
  7. Hi SSB. You mentioned 4 eggs and 2 egg yolks,. So in all, there are 6 egg yolks and 4 egg whites right? Sorry!!! I just wna get it right!! I m gg to bake these and yr cupcakes look lovely. (:

    ReplyDelete
  8. Hi Cat, yes you are right. Hope you like these. :)

    ReplyDelete