Skip to main content
logo
Food Advertising by

Dragon fruit chiffon cupcakes ~ 火龙果戚风蛋糕


The Dragon fruit, also known as Pitaya, a cactus specie is a low-calorie fruit that can be enjoyed on its own or part of a salad, a smoothie or used as an ingredient in cake making.  I was very pleased when I saw that there was still a tinge of pink in the cake and it tasted  just wonderful, topped with a spoonful of the fresh fruit.




Dragon fruit chiffon cupcakes  ~    火龙果戚风蛋糕
(A)  Ingredients
       3 egg yolks
       25 gm caster sugar
       70 gm Dragon fruit puree
       40 gm canola oil
       1/4 tsp vanilla
       55 gm self-raising flour  (sifted)
       2 Tbsp cornflour

(B)  3 egg whites
       1/8 tsp cream of tartar
       60 gm caster sugar
Method
  1. Whisk egg yolks with sugar till well blended, add in oil, vanilla and dragon fruit puree.  Mix well.
  2. Mix in sifted self-raising flour and cornflour.  Stir till well incorporated.
  3. In a clean bowl, whisk egg whites till foamy, add in cream of tartar.  Whisk till frothy and add in sugar gradually.  Whisk till stiff peaks form.
  4. Fold 1/3 egg whites into the egg yolk mixture, mix well, followed by the remaining egg whites.
  5. Spoon batter into cupcake liners, tap to release air bubbles.
  6. Bake in a preheated oven @ 170 deg.C for 10 mins. and reduce to 160 deg.C for another 20 to 25 mins.
  7. Remove from oven and invert immediately.
  8. Dust with icing sugar and a dollop of dragon fruit before serving.
  9. Yield :  9 cupcakes.

Comments



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Angel Food Cake ~ 天使蛋糕

  Angel Food Cake is a meringue based sponge cake with no butter, no oil and no baking powder or any rising agent.  It's aerated texture comes from the beaten egg whites.  This cake is soft, cloud-like, pillowy with a slight tinge of orange and is great to serve as dessert with some whipped cream, berries and in my case I chose grapes. Angel Food Cake ~~  天使蛋糕 Ingredients (A) 100 gm superfine flour  (plain flour also can be used) 90 gm caster sugar    (B)                                                         1.1/4 cups egg whites (approx. from 9 'L' eggs)  90 gm caster sugar  1/4 tsp salt 1.1/2 tsp cream of tartar OR 2.1/2 tsp lemon juice        1/2 tsp vanilla paste or 1 tsp vanilla essence (I used vanilla paste) Method Pour the egg whites into a clean mixing bowl.  (Egg whites should be at room temperature for them to inflate well).  Set aside for about 30 mins. Mix the flour with the caster sugar, sift thrice.  Set aside. Add lemon juice, salt and vanilla paste into t