Fresh from the oven! Smells soooooo gd!
I followed the recipe from Christine’s Recipes but used muffin pans instead. I find it troublesome to cut the parchment paper, so used cupcake liners for some of the batter. However, the cakes in the cupcake liners turned out to be hard :/ The cakes wrapped in paper were good! I personally find the cake not sweet and a bit dry. It still taste nice though. I will try another variation in future > Orange Paper Cupcakes
Makes 16 cupcakes ( using muffin pans)
50 grams butter
60 ml milk
100 grams cake flour (available at supermarket or Asian stores)
80 grams sugar
1/4 teaspoon vanilla extra
1/4 teaspoon cream of tartar
2. Add the melted butter into milk, then sift cake flour into it and mix well. Add whisked egg yolks and vanilla extra into the mixture, mix thoroughly.
3. Use an electrical mixer to beat egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form. Fold egg whites into the flour mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites with small amount at a time for 3 times.
4. Pour batter into cup cake molds that are already lined with baking paper ( 5.5″ X 5.5″ for each muffin pan). Bake at 180C for 25 to 30 minutes. Check with a toothpick to see if the cakes are done. If the toothpick comes out of the cake clean, then they’re ready. Allow the cakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.