![\"\"](\"http:\/\/199.96.156.76\/~binghuan\/seattletimes_6eptember\/wp-content\/uploads\/2012\/09\/WP_001004.jpg\")
<\/p>\nFresh from the oven! Smells soooooo gd!<\/p>\n
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I followed the recipe from Christine’s Recipes<\/a> 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<\/a><\/p>\n Makes 16 cupcakes ( using muffin pans)<\/p>\n Ingredients:<\/strong><\/p>\n 5 eggs 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.<\/p>\n 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.<\/p>\n 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\u2019re ready. Allow the cakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.<\/p>\n<\/div>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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 … <\/p>\n
\n50 grams butter
\n60 ml milk
\n100 grams cake flour (available at supermarket or Asian stores)
\n80 grams sugar
\n1\/4 teaspoon vanilla extra
\n1\/4 teaspoon cream of tartar<\/p>\nMethod:<\/strong><\/div>\n1. Preheat the oven to 180C. Melt butter in a microwave oven or heat over boiling water in a bowl. Separate the egg yolks and the egg whites.<\/div>\n\nNote:<\/div>\n* I placed the cakes at the top rack of the oven at the last 5mins so that the cake will be more brown \ud83d\ude42<\/div>\n