Skip to main content

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

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for durian lovers. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till well inc