When I first saw Joceline’s Steamed Orange Cupcakes, I told myself I have to try it as it sounds quite healthy with little butter used and orange is also one of my favourite fruits. This steamed cake texture tasted like ‘Huat Kueh’ (‘Huat Kueh’ in Hokkien or ‘Fatt Ko’ (发糕） Cantonese, meaning prosper in Chinese). It has a nice sweet, citrus taste and flavour as I’ve added a full tablespoon of orange zest into it. Tastes so good when served warm. 真的要谢谢花主席的分享 🙂
Steamed Orange Cupcakes
Prep time
Cook time
Total time
Author: Ann Low
Serves: makes 7
Ingredients
- 250g Self raising flour
- 100g Caster sugar
- 1 Egg, lightly beaten
- 50g Butter, melted and leave to cool
- 210g Fresh orange juices + 40g water = 250g
- 1 tbsp Orange zest
- 60g Candied orange peels
- 1 drop of orange colouring
Instructions
- Add orange juice, water, colouring and sugar together in a small pot. Stir with a hand whisk under low heat until sugar dissolved and leave to cool. Do not boil the orange juice otherwise you'll get a bitter taste of it.
- Sieve self raising flour into a large bowl. Pour the orange juice directly to the flour, follow by beaten egg and melted butter. Stir well with a hand whisk.
- Lastly add in the candied orange peels and orange zest, fold well with a rubber spatula.
- Divide batter evenly into 7-9 cupcake liners (depend on the size of the liners) to ¾ full and steam at high heat for about 10-12 minutes.
3.5.3226
鲜橙发蛋糕
材料：
- 250克 自发面粉，过筛
- 100克 细砂糖
- 1个 鸡蛋，打撒
- 50克 牛油，隔水融化，待冷
- 3个 香橙汁 （挤出橙汁210克+清水40克 = 210克液体）
- 1汤匙 鲜橙皮屑
- 60克 市售糖渍橙皮，切小
- 1滴 橙色素
做法：
- 橙汁液体+橙色素+细砂糖一起煮溶。**记得不要煮滚（橙汁过度的煮会变苦），慢火轻轻搅拌至白糖溶解后立刻熄火，待凉。
- 将自发面粉过筛到大碗中。倒入橙汁液体，鸡蛋和溶化牛油，用手动打蛋器搅拌均匀。
- 最后加入糖渍橙皮和鲜橙皮屑，用橡皮刮刀拌均匀即可。
- 倒入7-9个纸杯内至3/4满。大火蒸10-12中左右即可享用。
I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012)
hosted by Miss B of Everybody Eats Well in Flanders.
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