Skip to main content
logo
Food Advertising by

Orange Choc-chip cupcake




This recipe is slightly different from my previous post of  Orange cupcake.  I added choc-chips to this cupcake and instead of using self-raising flour, I opted for plain flour.  The reward was a soft and delicious cupcake filled with orange and choc-chips flavour.









This cup cake is certainly yummy, good for breakfast as well as for tea.

Recipe for Choc-chip orange cupcake

Ingredients
  • 8 oz butter
  • 6 oz sugar
  • 280 gm plain flour +  2  tsp baking powder
  • 4 eggs
  • 5.1/2  Tbsp orange juice
  • 4  tsp orange rind
  • 100 gm choc-chips
  • Pinch of salt
Method
  1. Sift the plain flour with baking powder and salt, set aside. 
  2. Cream the butter, sugar and orange rind till light, fluffy and creamy.
  3. Add in eggs one at a time, mix well.
  4. Fold in sifted flour alternatively with the orange juice.
  5. Add in the choc-chips,  mix thoroughly, scraping from the bottom and sides of the mixing bowl.
  6. Line a patty tin with cupcake liners and spoon over the batter.
  7. Bake in a preheated oven @ 180 deg C and bake for about 20 to 25 mins, or till golden brown.
  8. Test with a skewer till it comes out clean.
  9. Remove from oven and let cool in pan for about 10 mins. before removing from pan and let cool completely on a wire rack.
  10. Yield :  16 to 17 cupcakes


I'm submitting this to  Aspiring Bakers #13:  Enjoy Cupcakes

hosted by Min of  Min's Blog

Comments

  1. Beautiful clicks! These cupcakes look very evenly baked. Can I come for tea :)

    ReplyDelete
  2. Ann
    Of course you can, a cup of hot tea will help to liven up the dull weather right now!

    ReplyDelete
  3. They look so beautifully golden and light!

    ReplyDelete
  4. Cheah I love the 1st photo. Really bright & beautiful back ground. So, it the cake. :o)
    Enjoy your evening.
    Kristy

    ReplyDelete
  5. Your cupcakes looks so soft and lovely! I love simple cakes like this! You got to set an extra cup of tea, I'm joining you and Ann!

    ReplyDelete
  6. Hmm, nice combo! Nice to have it over a cup of coffee.

    ReplyDelete
  7. Looks really tempting! Now I want one with a cup of coffee lol! Lucky it's not in front of me right now!:P Too late to be eating cupcakes!

    ReplyDelete
  8. Looks pretty and good for breakfast/afternoon tea.

    ReplyDelete
  9. Angie
    Thank you.

    Kristy
    Yes, had to wait till the coast is clear before I could cart my stuff out!

    kitchen flavours
    I'm always game for simple recipes!

    Sonia
    You're just right!

    Jeannie
    Yup, cupcakes for supper, no, no!

    Yummy Bakes
    Yes, you've said it right!

    ReplyDelete
  10. hi cheah, i love anything citrus..orange, lime, lemon..etc. chea, when you mentioned, plain flour, are you saying cake flour/rose flour?

    ReplyDelete
  11. Lena
    The plain flour is the Anchor plain flour, tepung gandum. Cake flour to me is superfine flour which I use for chiffon.

    ReplyDelete
  12. Orange cake is one of my favorites and these cupcakes with chocolate chips look fantastic! I would love to have a couple for my tea :)

    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

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Bika Ambon Panggang ~ 印尼糕

Kuih Bika Ambon or Honeycomb cake is an Indonesian dessert and from the outset it looks quite challenging to attempt baking this cake in order to achieve a honeycomb pattern.   There are many recipes online and I also googled for Indonesian recipes and watched the video on youtube.  I was looking for a recipe that is not so complicating but straightforward and I managed to come across Whattocooktoday's blog and found her recipe.  I was very delighted when the cake turned out to be a success.  Thanks, Marvellina!   Bika Ambon Panggang  ~   印尼糕 ( adapted from  'here'  with adjustments)   Ingredients for : - Yeast mixture 2 tsp dry yeast 1 Tbsp plain flour 1 Tbsp sugar 2 Tbsp warm water Coconut Milk 350 ml coconut milk 160 gm sugar 1/2 tsp turmeric powder 10 kaffir lime leaves (tear to smaller pieces) 2 lemon grass, bruised for flavour Cake Batter 180 gm tapioca flour 1/4 tsp salt 5 large eggs   Method Mix the ingredients in the Yeast mixture and set aside to let it ferment.