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Wednesday, March 25, 2009




This cupcake is seriously one of the most tasty ones that I have ever tasted.
This recipe is taken from simmone at KC. I substituted the lemon zest/juice with orange because I ran out of lemons. Can double up the amount if you wish to make more than 6 cupcakes.

65g cake flour
1/4 tsp baking soda
1/4 tsp baking powder
65g cream cheese, at room temperature
68g butter, at room temperature
70g castor sugar
1/2 tsp grated orange zest/rind for decoration
1 nos. medium (Grade B) eggs, at room temperature
1/2 tbsp orange juice


Method:

Line muffin pan with paper cups.
Sift cake flour, baking soda and baking powder into a mixing bowl. Set aside.
Cream butter and cream cheese until light and creamy for 8-10 minutes. Add castor sugar and continue to mix until light and fluffy.
Beat in eggs, one at a time. Stir in orange zest/juice.
Finally, fold in sifted flour in (1).
Divide batter evenly into paper cups. Bake in preheated oven at q 160 degC for 20 minutes
Remove the pan from the oven. Rest for 10 minutes before removing the cupcakes from the pan. Cool on wire rack.

3 comments:

  1. Hi Jeannie - Thanks so much for stopping by and commenting on my blog. Its great to meet a fellow blogger who lives so far away.

    Love the green cake on your header.

    Hope you come back again soon for a visit.

    ReplyDelete
  2. yum! perfect refreshing muffin to greet the coming of SPRING!
    is that green cake on your header pandan flavored?

    ReplyDelete
  3. As you can see, I had you listed on my side bar, Cathie and I make it a point to go in there and read every new post in your blog:) Love your blog.

    Yes, Burpandslurp, it is a pandan flavored chiffon cake.

    Thanks for visiting.

    ReplyDelete

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