33 Spatulas: Orange Sponge Cupcake

As I've mentioned in my Rose Tea Cupcakes post, buttercakes has always been my choice of cake, even for my kids. For a change, I wanted to bake orange flavored cupcakes for my kids & I found this recipe from Nasi Lemak Lover. So I gave it a try. No regrets. I enjoyed the whole process from preparing it to eating it! The best part was watching it rise in the oven & it didn't upset me by collapsing after cooled. My advice is to eat it a day after. I made this batch 2 days ago & today, it's still fresh & tasted even better! The aroma of the orange zest is even stronger today. So, if you are planning to make this for potluck or give away, make it a day before. Love it!

This recipe is so precise. In the original post, it says that this recipe yields 11 cupcakes. It really does. And do click on the post to read the tips on using cold eggs vs room temperature eggs. :)

Ingredients :

25g Corn Oil (I used Canola Oil)

35g Fresh Orange Juice (I used juice of 1 Orange, about 40g +/-)

3 Large Cold Eggs

95g Caster Sugar

100g Top Flour / Cake Flour (I used Cake Flour)

1/4tsp Fine Salt

Zest of 1 Orange

*The call for Zest, Rind & Peel in some recipes may vary, depending on what the writer intent to make.
*If it is for flavoring, Zest will be it. It is the color layer of the fruit, the most flavorful part of the fruit.
*The differences; Zest & Rind may be called for the same reason, flavoring. To my understanding, Rind comes in tiny Strips, while Zest, grated.
*In some recipes, Rind may be called for, for its obvious presence when the Baked, Cooked, or Drink is being chewed.
*As for Peel, it is the entire "Skin", including the white pith all the way before you reach the flesh of the fruit.
*In case you don't know, the Pith, the white part of the Peel, is bitter. Don't go beyond the colored part when you are making Zest or Rind, unless stated so.

Method :

Preheat oven at 170°C.

Line 12 holes cupcake tin with cupcake cases (I used 11).

Mix corn oil together with orange juice, set aside.

Beat eggs & sugar in mixer with a paddle attachment until pale & fluffy. In the original post, the speed used for this step is as follow : (Using KA mixer, 15mins in total) -3Mins at speed 8-9, 10Mins at speed 4-5, 2Mins at speed 1-2.

Remaining at speed 1-2, add in orange zest then add in flour spoonful by spoonful, followed by corn oil+orange juice mixture. Do not over mixed.

Remove mixing bowl from stand mixer & fold batter using spatula until well combined.

Scoop batter & fill up each cupcake case up to 90% or 3/4 full.

Once done, tap the filled cupcake tin lightly on countertop twice to remove air.

Bake at 170°C for 25mins at middle rack. (I baked at 160°C fan mode), or until cake tester inserted comes out clean.

Remove from oven & let cool on cooling rack. Store :)

If you have not tried making a spongecake, the eggs mixing step sounds scary. At least it scared me with the speed so high & so long. But I understand after seeing the outcome. Sorry for the blurry image. I took this picture to show why it needed hi-speed & 15mins. The mixture will become airy & increase in volume. Something like meringue. It will decrease in volume once flour is added into it.