Orange Cupcakes

Thursday, 30 January 2014


Hark! Do you hear the sound of thundering hooves?

The Year of the Horse is coming!

Happy Chinese New Year! 祝大家大吉大利!

My last recipe in the Year of the Snake, that's slithering away real fast, is orange sponge cupcakes. To bake these little cakes, please follow the recipe. If you don't, the texture may be coarse and rubbery instead of soft and fluffy.

Orange cake, when it's made with whole rather than separated eggs, is a little tricky. The acid in orange zest and orange juice would destabilise the eggs if it has half a chance. So you must make sure it doesn't have any chance, not even half.

There're a few booby traps in the recipe that may trip you up if you're not careful. Here's what you have to do:

The flour must be mixed with the eggs first, before orange zest is added to the batter. It protects the eggs from the acid in the orange peel. If you add the zest before or with the flour, the batter will become thin and bubbly. The bubbles won't magically disappear in the oven, so your cakes will be full of big holes.

After adding orange zest and juice, along with oil, the batter must be folded with a spatula, quickly and gently. A whisk would result in overmixing, allowing the acid to attack the eggs. If the batter becomes bubbly and runny, you can wave goodbye to your cakes.

The oven must be at 190°C. If the temperature is too low, the cakes set too slowly, giving the orange zest and juice time to attack the eggs.

There're many roads to Rome. If you compare my recipe to Nasilemaklover's,  you'll find that hers has more flour. Her orange sponge cupcakes use  100 g cake flour for 3 eggs whereas mine would have only 60 g cake flour  for 3 eggs. The more flour there is, the safer the eggs.

For those who like to compare recipes, here you go:


Between the two recipes, I prefer mine because . . . it's mine. Just as, I'm sure, NLL likes hers because it's hers. Hey, I know! You would be more objective. Why don't you try both and tell us which one is better?



ORANGE SPONGE CUPCAKES
(香橙海棉杯子蛋糕)
(Makes 5 cupcakes)

100 g eggs
6 g glucose
40 g castor sugar
40 g cake flour
pinch salt
4 g orange zest
finely grated with a sharp zester
30 g corn oil
10 g fresh orange juice
add to corn oil

Preheat oven to 190°C. Prep and measure ingredients as detailed above. Lay out 5 cardboard cupcake moulds (4 big- and 1 regular-sized).

Whisk glucose, eggs and sugar till ribbon stage.

Sift half of cake flour into egg mixture. With a whisk, mix till almost even. Sift remaining half of cake flour. Add salt. Mix with a whisk again, this time till just even.

Add orange zest. Stir orange juice and oil mixture and add to batter. With a spatula, quickly scrape down and fold till just evenly mixed, banging mixing bowl against worktop 1-2 times, not too hard, to remove big air bubbles.

Quickly fill cardboard moulds with batter to 90% full. Arrange moulds on baking tray, spaced apart.

Place tray on oven's bottom shelf. Bake till batter doesn't move when gently jiggled, about 10 minutes. Move tray to upper middle shelf. Bake till cakes are golden brown, and springy when pressed lightly, another 5 minutes or so.

Remove cakes to wire rack.

Serve warm or leave to cool down completely. Cold cupcakes may be topped with buttercream, whipped cream or cream cheese frosting, and decorated with orange and mint leaves. 

75 comments:

Mrs O said...

I am your fan, sure yours I love la.

Mrs O said...

Happy Chinese New Year to KT and family. Do you think you want to bake curry puff, those like Old Chang Kee?

Mrs O said...

tq very much. We also have OCK in Kuala Lumpur, (franchise from Spore) if it is eaten hot, not bad, and i will definite try your bake version.

Meg said...

Hi KT

Kong Hei Fa choy ��

I love all your video, it is very helpful! May I know where can I buy the electrical mixer like yours?

AB

Florence said...

Hi,
Why is the recipe in your video different from your comparison chart with nasilemaklover's recipe ?

Minhol said...

Your cakes look yummy! Can I substitue glucose in your recipe by corn syrup? I can not find glucose here. Thank you!

guest said...

I am Vietnamese. We have this kuih version but it uses single acting baking powder instead of yeast as leavening. I honestly don't like it because of the eggy taste.

I prefer the traditional steamed white sugar rice cake, which this kuih is inspired from as I was told. Believe it or not, the white sugar rice cake can be baked instead of steamed and is delicious as well. No eggy taste. Bake or steamed, white sugar rice is a notoriously difficult dessert for a professional or home baker to master. I have tried many versions from friends, family and bakeries and only one place got it right.

Sorry for going off topic. Thanks for sharing this recipe.

idahama said...

i just saw your youtube channel. love!

Bumblebee said...

Great recipe, KT ! taste and texture was just right (I just added keffir lime and lemongrass for additional aroma/flavoring, typical in Indonesia). And best thing is, texture remains soft and spongy after reheating in microwave days after!!

linda said...

U are so rite...KT....people sometimes make a silly question. Your video teaches very clearly step by step. It's so easy to follow. Thanks for the great video n recipe.

Moiey said...

Do I have to refill the water bath if it runs low on water mid way through baking?

kathy said...

i just saw this castella cake video today, and fell in love with it... and i like your straight-forward attitude... keep it up :) new fan here...

Wallis Morawska said...

I just love reading your blog- and of course watching those amazing videos. I hve tried so many of your recipes, they are perfect I have never been disappointed;) Could you post a recipe for traditional Chinese paper wrapped muffins?

KT said...

Hi hi, eggs certainly have a huge impact on cakes. If eggs are standardized, in quality and size, baking would be much easier.

KT said...

The water level shouldn't drop too much given the oven temperature, baking time and amount of water in the bath.

Nomura Ricardo said...

Thank You KT, it was my pleasure ;)

Jamie said...

I baked mine for the first time and it looks really pretty! Center is still kind of wet though.

Jin said...

Just tried this with a different sized mould but sure worked! It's really a great recipe and the cake remains fluffy and moist for the next 3 days :)

Mok said...

Hi KT, Thanks for your guideline and tips. Wanna share with you my freshly bake cake. Taste and look fantabulous!! Thumb up~ :)

Diana Montes said...

Hi! Does it make a difference if I use regular paper liners? What other choice do I have? I been looking for those cardboard moulds everywhere with no luck. =(
Thanks! =D

Febmummy said...

I have exactly the same hand held mixer as KT. For 12 years and still works. It is from the brand Braun. I think this model has been discontinued already.

ImaNisa said...

how many egg whites and egg yolks should i use ? it should be 6 egg whites .. but how many egg yolks should i use , is it 4 or 5 ?

ImaNisa12 said...

wow .. it looks totally yummy and beautiful ...

Melanie Phan said...

I like the way you show and teach us, funny and also detail.

anna said...

yes you can.

anna said...

it might be because you used other recipe, but it might have crack because there too many air bubbles from the egg whites.

anna said...

dude u are scary.

harithmusa said...

so so true I love this post and knowledge sharing. Thank you very much!!

Le said...

Loved the recipe but I don't understand the measurement. KT pls help, or can someone help me out?? Thanks

Ervira Winanta Sim said...

Hello KT, Can i substitute Peanut Oil for Filling with another oil? ( Canola, Corn, Soy bean ) Thanks! =))

Inspired said...

Success!!!!

Inspired said...

Wow! How creative!

Inspired said...

How and when do you add lemongrass and keffir lime? Thanks for sharing.

Nicole said...

I absolutely love this recipes as it save the time of cooling the chiffon cake upside down in the tube pan. With cupcakes cases, the cakes turned out to be very fluffy and nice!! Thanks again for this innovative recipe!

Nicole said...

Just to add that the baking time using cupcake cases is around 10 minutes for my oven. KT have u try using cupcake case for this recipe?

Karen said...

It turns out to be a nice cake. The only drawback is that the lower 1cm is more moisture and dense compared to the upper layer.

Mary Koh said...

Hi KT,

I cant seem to find corn starch and wish to try it later. Will I be able subsitute corn starch to corn flour?

Cosmia said...

It's easy enough to find a measurement conversion chart for most of the ingredients, but egg whites, and yolks by the gram?? I've nothing to measure eggs by gram in. By my best estimations it's 3 large yolks, and 6 large egg whites....I hope that's right because that is what I'm going with.

rianz said...

Entirely foolproof! Watched your video 3 times through, worked through my Cake whilst watching your video for the 4th time. Baked it in a 6" tin and it came out perfect..lest a little wet because of water seepage through the water bath.. am going to bake again for the colleagues this weekend. So happy this turned out right. :)

Imanisa1112 said...

Hi KT , I really want to try making this cake .. but I'm still confuse about the amount of the egg whites and egg yolks ... can you help me ??

KT said...

Hi Imanisa1112, what is it that's confusing you?

cake lover said...

Hi Samira, your cake looks fantastic. I believe you follow KT's recipe. I would like to try this out and I love her baking. May I know how many egg yolks and egg white you used? if I weigh my egg yolks as per KT's recipe... I only need 2 egg yolks. hope to hear from you. well... the reason I do not want to ask KT because I do not want to bombard by her. :P

CL said...

Hi KT, if I weigh my eggs, I only get 1 egg yolk (75g) & 2 eggs white (180g). I guess the australia eggs are bigger? But in your video, you are using 4 eggs. I do understand that the size of the eggs make the different. If I go by the no. of eggs, do I need to increase the rest of the ingredient accordingly? I love your recipe but I always have problem with the no. of eggs. Thanks in advance

bee999 said...

Excellent video & subtitles with measurements, easy to watch will view other recipes thank you for bothering.

Janice Teo said...

Hi there...can I use pandan essence instead of fresh pandan? And if so, would you know how much I would need? Thank you!

KT said...

Will someone please take a gun and shoot me in the head? I can't take this anymore.

Heavenly said...

I can't find cake flour here. Can I substitue with another flour?

S Ong said...

���������������������������������������� I'll be glad to do that
������������������������������

S Ong said...

Just split the egg whites from the egg yolks and measure accordingly. Fry and eat the extra whites/yolks! Cheers ��

Mandy Cheung said...

CL, you should probably go by the weight in cake baking.
You're welcome, KT.

Mandy Cheung said...

Cake flour is just low protein flour. It may go by different names in different regions. Just ask the shopkeeper for it.

Mandy Cheung said...

I think you should follow the weight

Mandy Cheung said...

Yumm~ cheddar cheese~ what a great idea!

Crystal Ng said...

Can we use silicone mould?

Jocelyn said...

Hi, can I ask I hv some home made Pandan juice at home. What proportion of the juice and coconut milk should I use? - Jocelyn

Christine Ying said...

Wat the different between sponge and chiffon cake???wat hand nicer u using?? Looks good

Betty said...

Very good recipe and instructions are direct and clear. Mine turned out superb on my first try! Thank you.

Christine Ying said...

if i use a smaller cup,how many degree should i bake the cake??

diananda said...

KT u r genius! My bika ambon turns perfect, mmm not perfect actually bcos the bottom is too dark while the surface isn't golden like yours. Fyi, I didn't use oven, I bake it in thick heavy metal pan which is used for indonesian pancake (apam balik in malaysia), I should lower the heat next times. And btw, since I don't have any pandan, I use keffir leaves and lemongrass (boil it with coconut milk), and result great. The honeycomb texture is so perfect, the chewiness and the sweetness is so right. Thanks so much :*

stacy said...

I really want to make a chiffon cake but my pan is non-stick is there anything I can do to make the pan not non stick...?

goldencocoonsss said...

KT, hope you wouldn't find my question stupid but may I know the effect of 2 teaspoon of lemon juice in the souffle ? :D Really like the way you explain cooking in a scientific way - Cheers

KT said...

Lemon juice helps the cake set faster, brown slower and taste less rich.

wen said...

Hi, can I ask why my cup cakes side like a bit wet wet after cold down. Thanks

Lily said...

Thank you KT for yr hard work in giving us this recipe and many others, giving us tips and all the details, videos to help us too.
The AKK is fantastic.
Tho lots of work in this AKK, you inspire us to try it out and it is without regret,we reap great success.
A very sincere blogger who give us the real thing.
You deserve a prize! Thank you. We are blessed by you.

KT said...

No, you can't. I accept questions in English, not pidgin.

Benny said...

Finally, my family got to taste how 'gastro-orgasmically' warm fluffy pandan chiffons tasted like in their mouths. Really appreciative for your recipes. Period.

Michelle said...

Hey KT, when I baked this, my cake was pretty big but then after it cooked, it shrunk a lot. Was I supposed to flip it like a chiffon sponge cake?

KT said...

What did your cake cook? Roast chicken?

Ling said...

KT - as usual, you don't disappoint. A whole bunch of home truths. Stick it to them! :D

Imanisa1112 said...

i'm sorry for making you frustrarted . how many egg whites and egg yolks should I use ? Thank you :)

Imanisa1112 said...

wow your is so beautiful. big success ! congrats !

Imanisa1112 said...

Hi Cosmia, so does your cake turn out great ?

Cosmia said...

Ah yes! It was absolutely delicious....a divine cheesecake!

engel said...

it's my first attempt to try out your recipe n it works perfectly, thanks KT !!

Grace Foo said...

Hi,
I have a problem with my cheesecake not sure you know what's went wrong
rhttp://gracekitchencorner.blogspot.com/2014/07/cotton-cheesecake.html?m=0ng.

Here is my cheesecake..It looks ok and taste soft fluffy but after chilling in the fridge it lose the texture.. It turn harden more like cake . Do you know what is the reason?

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