Orange Sponge Cupcakes (香橙海棉小蛋糕)

Recently seen alot of bloggers baking Orange Sponge Cupcakes. As I have alot of oranges at home, so I have decided to bake this too. As I just came back from my holidays, therefore I want to bake something simple and easy to get rid of all the oranges.
This light and luscious Orange Sponge Cupcake make a delightul dessert after a heavy meal. I like mine to be served with a cup of Earl Grey Tea. It's really light and tasty and I love that it used both the rind and juice of one orange. And I love it been it's quick and easy.

Orange Sponge Cupcakes (香橙海棉小蛋糕)

Recipe Source: Sonia

Ingredients

25g Corn Oil
35g Fresh Squeeze Orange Juices
3 Eggs (Large, cold from fridge
95g Castger Sugar
100g Top flour or cake flour
1/4 tsp fine salt
1 orange rind

Method

1. Mix corn oil and orange juices together, set aside.
2. Mix flour and salt together, sift them twice, set aside.
3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy. The source is using KA mixer with balloon whisk, 3 mins at speed 8-9, 10 mins at speed 4-5, 2 mins at Speed 1-2, total time 15 mins) As I am using Kenwood, so I adjust accordingily.
4. With mixer running, add in orange rind, add flour spoon by spoon, the add in corn oil + orange juices, do not overmix. Remove mixing bowl, use a spatual to fold the batter till well combined.
5. Pour batter in a lined 12 holes muffin pan until 90% full. Lightly tap on countertop twice to remove air bubbles.
6. Bake at pre-heated oven at 170C for 25 mins at middle rack.

Muffins

Blueberry Crumble Muffins

Chocolate Crumble Muffins

Pear Crumble Muffins

Crumble Topping

20g  Cold unsalted butter
20g  Castor Sugar
20g  Pastry flour or top flour
10g  Ground Almonds

Combine ingredients in a bowl and mix with fingers untik mixture resembles coarse breadcrumbs.
Refrigerate until needed.

Muffins

120g  Pastry flour or top flour
1 tsp  Baking Powder
100g  Fresh Blueberries
50g    Unsalted butter
40g    Brown Sugar
30g    Castor Sugar
1        Egg
60g    Cold Fresh Whole Milk

Methods

1.  Preheat oven to 180 degrees celcius.
2.  Sift flour and baking powder together twice.
3.  Beat butter until soft and creamy. Add both sugars and beat until mixture is light and fluffy.
     Add egg and beat until well-combined.
4.  Add one-third of flour and fold in with a spatula. Add half the milk and continue to fold batter
     gently. Add another one third of flour and fold in, followed by the remaining milk. Add remaining
     flour and fold through but do not over mix. Add remaining blueberries and fold in gently.
5.  Scoop batter into cases until about 3/4 full. Top each muffin with 3 or more blueberries, then
     sprinkle crumble topping over.
6.  Bake for 25 - 30 mins or until muffins spring back with gently touched.

* Recipe adapted from: Okashi by Keiko Ishida  Pg 146 Blueberry Crumble Muffins.*
* I have also done 2 other variants which I added the pears and the other chocolate.

Chocolat Macadamia Nuts Muffins

Chocolate Macadamia Nuts Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons best quality cocoa powder
• 3/4 cup castor sugar
• 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
• 1 cup milk
• 1/3 cup plus 2 teaspoons vegetable oil
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 cup macadamia nuts (preferably unsalted), chopped coarsely

Methods

1. Preheat the oven to 400 degrees F.

2. Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate

    chips into a large bowl.

3. Pour all the liquid ingredients into a measuring jug.

4. Mix the dry and wet ingredients together.

5. Spoon into the prepared muffin cups.

6.  Sprinkle the remaining 1/4 cup chocolate chips and macadamia nuts on top and then

     bake for 20 mins or until the muffins are dark, risen and springy.