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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.





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