Skip to main content
logo
Food Advertising by

Honey Lemon Cupcake ~ 蜂蜜柠檬蛋糕

This is a simple recipe for flavourful Honey Lemon Cupcakes which serve well as a dessert after a hearty meal.  The cakes are soft, with a balance of sweet and tart and taste fresh with the whipped cream frosting and berries.



Honey Lemon Cupcake  ~ 蜂蜜柠檬蛋糕                 
Ingredients (A)

  • 5 large egg yolks
  • 160 gm superfine flour (sifted)
  • 100 gm caster sugar
  • 70 ml lemon juice + water to make up 128 ml juice
  • 96 ml vegetable oil
  • zest from 1 orange
  • 1 Tbsp honey
  • 1 tsp vanilla
(B)
  • 5 large egg whites
  • 50 gm caster sugar
  • 1/4 tsp cream of tartar OR 1/2 tsp lemon juice or white vinegar
Frosting
  • 300 ml thickened or whippig cream
  • 50 gm icing sugar
  • 1 tsp vanilla
Method for whipped cream
  1. Chill a metal bowl in the freezer for about 10 mins.
  2. Pour thickened cream, icing sugar and vanilla into the chilled bowl and beat on low speed.  Then increase to high speed till stiff peaks form.  Keep refrigerated till ready for use.  Frost as desired.

Method
  1. Beat the egg yolks with sugar till light and creamy.  Add in the oil, continue beating and add in the juice, honey, vanilla and zest.  Mix well.
  2. Sift and mix in the flour, mix well.
  3. In another clean bowl, beat the egg whites till frothy, add in the cream of tartar, continue beating and gradually add in the caster sugar.  Beat till stiff peaks but not dry.
  4. Fold the meringue into the egg batter, mix till well incorporated.
  5. Using an ice cream scoop, scoop batter into a pan lined with cupcake liners, about 2/3 full.
  6. Bake in a preheated oven @ 160 deg.C for about 25 mins. till golden brown, test with a skewer till it comes out clean.
  7. Remove from the oven and let cool on a wire rack.
  8. Spread the whipped cream over the cooled cakes and decorate with fresh berries or any other fruits of your choice.





Comments

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner.










Recipe for Prawn Omelette


Ingredients

120 gm Prawns
2 Big Onions  -  sliced
3 Large Eggs
1 Teasp Light Soya Sauce
Oil for frying

Seasoning for Prawns

1/2  Teasp Salt
1  Teasp Sugar
Dash of  Pepper

Method

Lightly beat up the eggs with the light soya sauce
Heat up the pan with some oil
Saute the sliced onions with the seasoned prawns
Dish out
Pour the beaten eggs onto the pan
Add in the prawns and onions
Once the bottom is brown, flip omelette
and brown the other side
Dish up and serve



*****

Puff Pastry Nian Gao ~ 酥皮年糕

Each Chinese New Year, I would get a Nian Gao, sticky rice cake as an offering for prayers as Nian Gao is a homonym for  'higher year',  which symbolises increasing prosperity and higher achievement for the coming year.  Therefore it is considered good luck to eat Nian Gao during this period.  Instead of frying the Nian Gao with batter like what I did 'here', this time I chose to just wrap it up with a piece of puff pastry and dump it into the oven, and the ultimate result,  yummy gluey Nian Gao with crispy pastry!





Puff Pastry Nian Gao   ~   酥皮年糕
Ingredients 10 small pieces of Nian Gao about 1.1/2 x 3/4 x 1/2 inch  10 pieces of 4 x 4 inch Kawan puff pastry Egg glaze
Method Place a piece of Nian Gao onto a piece of puff pastry Apply beaten egg all round the edges Roll up, and use a fork to seal the two ends Place seams side down onto a parchment lined baking tray Apply egg glaze Bake in a preheated oven @ 180 deg.C for about 15 to 20 mins. Serve warm