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Orange Cupcakes 香橙杯子蛋糕

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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

~~~~~~~~~~

香橙杯子蛋糕

      材料:
      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

      做法:
  • 预热烤箱致摄氏200度。在马芬模里放7个纸杯。
  • 将自发面粉和细糖混合均匀,拼在中间挖一个洞。
  • 倒入牛奶,融化牛油,鸡蛋,香橙皮屑,香精和橙汁。轻轻的把材料搅拌均匀即可。
  • 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。
  • 将奶油及香橙酒混合均匀打发。
  • 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。 

      **橙味很香浓的杯子蛋糕,步骤做法简单,即使不装饰也一样好吃。 


This post is linked to the event, Little Thumbs Up
and hosted by Diana from the Domestic Goddess Wannabe


Source: http://www.anncoojournal.com/2015/06/orange-cupcakes.html



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