Walnut Honey Chiffon Cupcakes 核桃蜂蜜杯子蛋糕

These Walnut Honey Chiffon Cupcakes are delicious,  light and airy, tender crumb, full of honey and nutty fragrance.  I’m glad that my new neighbour gave me a thumb’s up and I’m planning to bake this cake again in the next gathering. Just remember that you need to bang the cake tray  together with the cakes on the counter top 2 to 3 times once they out of the oven, as this will prevent the cakes from too much shrinking.

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Walnut Honey Chiffon Cupcakes

Delicious,  light and airy, tender crumb, full of honey and nutty fragrance.

Author Ann Low

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 12

Ingredients

 

MetricUS Customary

• 50 g walnuts
• 80 g egg yolks - about 5 large eggs, separated
• 40 g corn oil
• 1/2 tbsp honey
• 40 g freshly squeezed orange juice
• 60 g cake flour or plain flour
• 1/2 tsp baking powder

Meringue

• 200 g egg whites
• 1/2 tsp lemon juice or cream of tartar
• 80 g caster sugar

Instructions

 

• Grind 20g walnuts to fine and chop remaining walnut to pieces.
• In a large bowl, combine egg yolks, oil and honey together with a hand whisk. Stir well and mix in orange juice.
• Add in walnut powder, mix well again followed by the (sift in) flour and baking powder. Stir well again.
• Meringue - Whisk egg whites and lemon juice to foamy, then gradually sugar into it and whisk to stiff peak form.
• Take out 1/3 of the egg whites and fold into egg yolk batter. Then fold in the remaining egg whites to combine.
• Distribute batter evenly into 12 cupcake liners. Gently tap the cupcake liners on table top to release air bubbles and scatter some chopped walnuts on the top.
• Bake in preheared oven at 165 degrees C for about 30 minutes or skewer inserted in the center comes out clean.
• Remove cupcakes from the oven and tap them on tabletop again to release the hot air and prevent shrinkage. Leave cakes to cool before serving.

Notes

Please keep in mind that all ovens temperature and baking time varies

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• 核桃蜂蜜杯子蛋糕
• 蛋糕做法就跟戚风蛋糕一样，加了核桃粉和蜂蜜，烤出来的蛋糕特别的香。
• 材料：
• 50克 核桃
• 80克 蛋黄，约5粒大鸡蛋
• 40克 玉米油
• 1/2汤匙 蜂蜜
• 40克 鲜榨橙汁
• 60克 底筋面粉或普通面粉
• 1/2茶匙 发粉（泡打粉）
• 蛋白霜
• 200克 蛋白
• 1/2茶匙 柠檬汁或塔塔粉
• 80克 细砂糖
• 做法：

1. 先取20克核桃用调理机打至粉状。剩下30克切小，备用。
2. 在一个大碗里，将蛋黄，玉米油及蜂蜜一起拌匀，再加入橙汁拌匀。
3. 续加入核桃粉拌匀，筛入分类拌匀成蛋黄糊备用。
4. 蛋白霜 – 将蛋白及柠檬汁先打起泡后，细砂糖慢慢加入，续打至呈硬性发泡。
5. 先取1/3量的蛋白霜和蛋黄糊拌匀后，再倒入剩余的蛋白霜，拌匀即可。
6. 将面糊分别倒入12给纸杯中3/4满，撒上核桃粒。
7. 送入预热烤箱摄氏165度，烘烤约25分钟或竹签扎入蛋糕内部不沾糊就可以了。
8. 烤好后的蛋糕连烤盘在桌面大力的敲2-3下，敲出气泡（这样蛋糕烤好后就不会萎缩的太厉害了）。蛋糕待凉后即可享用。

• 食谱来至于常温蛋糕经典100 （食谱有稍微更改）
• 烤箱温度和烘烤时间务必根据自家烤箱来定