I am always interested in butter cake recipes that utilise low butter yet still can achieve good aroma, moist and soft texture ��
When I chanced upon a butter cupcake recipe, I halved the quantity, made some changes, and baked 7 small delicious butter cupcakes that we all enjoyed ��
In order to differentiate it from normal butter cupcake recipes, I added “hot” in the title to better describe its preparation method ��
Video:
Ingredients
[A]
60g orange juice , sweetened
30g unsalted butter
5g honey
3g orange zest
3g rice bran oil/vegetable oil
[B]
1 egg, about 58~60g each
1/8 tsp low sodium salt
30g fine sugar
30g raw sugar
[C]
75g plain flour
3g baking powder
Pinch vanillin powder
Directions
1. Heat [A] till reaching 75 to 80℃. Cover with a lid to keep the temperature within that range.
2. In a clean, dry and oil-free mixing bowl beat egg white of [B] till frothy, add salt, followed by the two sugars.
When the meringue reaches firm peak stage, mix in the egg yolk till well combined.
3. Progressively, mix sieved [C] to [B] in a few batches.
4. Take about 1/4 of [B+C] mixture to mix with the warm [A] in step 1.
When well-combined, pour back to [B+C] mixture, and mix well.
5. Pour about 41 to 42g of batter to 7 paper cake cups (6x5 cm), or till about 4/5 in height.
Place all the batter-filled paper cake cups over a tray.
6. Bake at middle rack of a preheated oven at 180℃ for about 20 minutes or till golden.
7. Dilute about 1 tsp of golden syrup with about 1/8 tsp of warm water. Brush a thin coat of the diluted golden syrup over the crust while the cakes are hot.
This step is optional, it only helps to give the crust a glossy-look �
8. Serve warm or room temperature. Enjoy ��