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Cook's Nook

Published: Sunday November 16, 2014 MYT 12:00:00 AM
Updated: Sunday November 16, 2014 MYT 10:52:47 AM

Bring out the cupcakes

Cupcakes are great for individual servings and portion control – unless you make these unusual flavours. Your guests will certainly not stop at one!

ORANGE POPPYSEED CUPCAKE

4 egg whites

1/4 tsp cream of tartar

85g icing sugar

4 egg yolks

35g castor sugar

40g canola oil

1 tbsp grated orange rind

80g plain flour

1/4 tsp baking powder

2 tbsp Cointreau

2 tbsp Grand Marnier

Topping (caramelised orange rind)

1 orange, grate rind into thin strips

Fresh juice of 1 orange

1/4 tsp salt

2 tbsp castor sugar

Frosting

100g cream well

50g butter

75g icing sugar

A tinge of orange food colouring

Preheat oven at 180°C.

Orange Poppyseed Cupcake.

Beat egg whites with cream of tartar until frothy. Add icing sugar and continue to beat until stiff.

Sift plain flour and baking powder together. Beat egg yolks, castor sugar, canola oil, orange rind and sifted dry ingredients until light and fluffy. Add liqueurs and continue to beat until well combined.

Fold egg yolk mixture into egg whites to mix.

Spoon batter into paper-cup cases until three-quarters full and bake for 20 minutes or until puffed up. Cool cupcakes on a wire rack.

For the topping: Put orange juice, sugar, salt and grated orange rind in a nonstick pan. Simmer until it turns syrupy and orange rind is caramelised. Dish out and leave to cool.

For the frosting: Beat cream well, butter and icing sugar until light and smooth. Add a tinge of orange food colouring. Put frosting into a piping bag fitted with a nozzle. Pipe on top of cupcake and top with caramelised orange skin strips.

MINI LYCHEE SPONGE CUPCAKE

10 pieces canned lychees, well drained

3 tbsp lychee liqueur

4 egg whites

1/4 tsp cream of tartar

70g castor sugar

4 egg yolks

25g castor sugar

40g canola oil

80g superfine flour

1/4 tsp baking powder

Frosting

150g cream well

80g icing sugar

1/2 tsp lychee liqueur

A tinge of pink food colouring

Mini Lychee Sponge Cupcake

To infuse lychee, place well-drained lychees on paper towels and pat dry thoroughly, then soak them in lychee liqueur overnight in the refrigerator. To use, drain the macerated lychees and drain well again. Keep the liqueur aside for use later.

Preheat oven at 160°C. Whisk egg whites until frothy and add cream of tartar and castor sugar. Beat until stiff, then set aside.

In a separate bowl whisk egg yolks and castor sugar until light and thick. Beat in canola oil followed by the infused lychee liqueur. Sift the flour and baking powder together and carefully fold into the egg yolk mixture. Fold egg yolk mixture into the beaten egg whites and carefully mix until well blended.

Spoon batter into each paper-cup cases and fill up to three quarters full. Bake for about 20 minutes or until well risen. Cool cakes on wire racks.

For the frosting: Beat cream well, icing sugar and lychee liqueur until light and fluffy. Add a tinge of pink food colouring. Pipe a rosette on top of each cupcake and top with a piece of macerated lychee.

PEANUT BUTTER COFFEE CUPCAKE

100g butter

100g castor sugar

80g superfine flour

85g plain flour

1 large egg (Grand A)

1/4 tsp instant coffee powder

2 tbsp fresh milk

50g peanut butter

40g roasted walnuts, coarsely chopped

Topping

100g cream well

50g icing sugar

1 tbsp peanut butter

Some toasted walnuts

Preheat oven at 170° C. Arrange paper cupcake cases on a baking tray. Sift superfine and plain flours together. Combine coffee powder and fresh milk.Combine butter, sugar, coffee milk mixture, flour and egg in a mixing bowl. Beat until smooth.

Stir in peanut butter and chopped walnuts. Mix until well combined. Spoon batter into paper-cup cases. Bake for 20-25 minutes. Remove cakes from oven and cool on wire racks.

For the topping: Beat cream well, icing sugar and peanut butter until light and fluffy. Stir in a little colouring, if desired. Pipe on top of each cupcake. Sprinkle with silver dragees and top with a toasted walnut.


Tags / Keywords: Amy Beh, Cook s Nook, cupcakes, recipes

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