Skip to main content
logo
Food Advertising by

Cranberry Orange Cupcake ~ 蔓越莓香橙杯子蛋糕

Instead of a normal sized cake, I chose to bake these cupcakes for a close family member's birthday.   Not good into frosting, I only drizzled orange glaze icing onto the cuppies to give them a facelift.   The icing was a bit translucent but nonetheless the birthday boy was very happy with the 'small' surprise!




Cranberry Orange Cupcake  ~   蔓越莓香橙杯子蛋糕
Ingredients

  • 180 gm plain flour
  • 100 gm caster sugar
  • 2 large eggs
  • 113 gm butter
  • 1.1/2 tsp  baking powder
  • 3/4 cup milk
  • zest from 1 orange
  • 60 gm dried cranberries
  • 1 tsp vanilla
  • a pinch of salt
Orange glaze  -  50 gm icing sugar + 1 Tbsp orange juice.  Mix well to a dripping consistency.

Method
  1. Sift the flour with the baking powder and salt, set aside.
  2. Beat the butter with sugar till light and creamy.
  3. On low speed, add in the eggs one at a time.  Mix well.  Add in vanilla.
  4. Gently fold in the sifted flour alternating with the milk.  (Can also be done by hand with a spatula).
  5. Add in the cranberries and zest.  Mix till well incorporated.
  6. Using an ice cream scoop, divide the batter between the cup cake liners.  (As the liners are big, I used 2 scoops in one cup).
  7. Bake in a preheated oven @ 180 deg.C for 25 to 30 mins till brown.  Test with a skewer till it comes out clean.  Remove from oven and let cool.
  8. Drizzle on the orange glaze.
  9. Yield :  7 cupcakes.




Comments

  1. We LOVE cranberry muffins! They look pretty and great as the birthday cakes :-)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.