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

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. 

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.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.