Skip to main content

Orange Cupcake


I've been wondering how to make good use of my Friand pan mould other than making  Blueberry Friands which I've posted earlier.  Then it dawned on me that I could also make use of this shape for cupcakes as well.  The pan mould is also a cup but only  in an oblong shape, so why not?  And so these cute little Orange Cupcakes were born!













This is original 'plain Jane' void of make-up, looks like a 'tophat' !



Soft, moist and flavourful ................ Tea time, any one?

Ingredients
  • 250 gm butter
  • 250 gm self-raising flour
  • 170 gm vanilla sugar
  • 4 eggs
  • 2 tsp orange rind  (keep some extra for decorating)
  • 85 ml fresh orange juice
  • pinch of salt
  • some icing sugar for dusting  (optional)
Method
  1. Sift flour with salt, set aside.
  2. Cream sugar, butter and orange rind till light, fluffy and creamy. 
  3. Add in eggs one at a time, mixing well after each addition.
  4. Fold in sifted flour alternating with orange juice, start with flour and end with flour.  Mix well.
  5. Scoop up batter into the lightly greased and floured mould.
  6. Bake in a preheated oven @ 180 degC for 20 - 25 mins.  Test with a skewer if it comes out clean.
  7. Let cool in pan for about 10 mins. before removing and transferring to cool completely on a wire rack.
  8. Decorate with some icing sugar and a little sprinkling of orange rind, if desired.

Comments

  1. Cheah...I'm drooling looking at your orange cakes! Yummy...

    ReplyDelete
  2. Orange cake is one of my favorites. Yours look so moist and fluffy! I would love to have two of these cupcakes for tea :)

    ReplyDelete
  3. WOW! Cheah, I really love this pretty orange friads with that cute mould. I bet it is very delicious. Pretty clicks too :)
    Where did you get that mould with the little design on top? I've been looking for it quite sometime.

    ReplyDelete
  4. Ya, can I have 2 pieces please....kekeke.Looks so yummy!

    ReplyDelete
  5. Cheah - I want this for tea. They look fluffy and good. So yao kwee hor!! haha

    ReplyDelete
  6. they look wonderful pretty and so moist

    ReplyDelete
  7. I feel like having some orange butter cake now! The last pic is so tempting.

    ReplyDelete
  8. I am on for tea! :) Lovely cupcakes!

    ReplyDelete
  9. Cheah, nice touch of the cupcakes! I like the mould too. Looks really special. Hope you're enjoying your day.
    Btw, what's up lately?
    Regards, Kristy

    ReplyDelete
  10. hi ur cupcake looks so fluffy and moist. it got to be delicious with the smell of orange filling the house when baking

    ReplyDelete
  11. Mmmm...love this one. I'm coming to join you for tea :D Hope there's some left for me!

    ReplyDelete
  12. What a clever idea on coming up with another way of using friands pan

    ReplyDelete
  13. Good idea! I suppose I could then use my normal cupcake pan to make cupcake shaped friands, right? Never thought of it :) Your cupcakes look very tempting.

    ReplyDelete
  14. Zoe
    Thank you, actually they look cute!

    Biren
    Yes, you're invited for tea, but what a pity you're sooo... faraway!

    Anncoo
    Thank you. Bought the pan from Myers, Melbourne.

    yummylittlecooks
    Of course you can! Welcome!

    Yummy Bakes
    I can share some with you, Chris!

    Rebecca
    Yup, look like cute little tophats!

    Wendy
    Thank you!

    hanushi
    Tea is on for everybody!

    Kristy
    Yes, what attracated me to buy that pan is the design. You have a great day too!

    Anonymous
    Thanks for visiting! Yes, sweet orange aroma wafted from the kitchen!

    Sonia
    Yes, it does!

    MaryMoh
    There will always be when you come to Ipoh!

    Penny
    Yes, I always try to make good use of what pans I have!

    Edith
    Thank you!

    Shaz
    Yes, we can interchange the pans to suit our purpose!

    ReplyDelete
  15. Cheah, does it alter the taste if i use normal caster sugar?

    ReplyDelete
  16. Yummy Bakes
    It's fine with caster sugar too. I just add the vanilla pods to my bottle of caster sugar for extra aroma.

    Lena
    Thank you.

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...