Orange & Poppy Seed Cupcakes
I read this recipe from the Malaysian Women's Weekly for quite
some time now and decided to bake it only recently. This cupcake is dense,
not oily, and the taste is great. To those who do not like dense cupcakes,
then I suggest you not to follow this recipe. I think you will like this cupcake
if you eat it together with your favourite beverage. I shared it with
my colleagues and the outcome is split. Some preferred dense
and some didn't prefer dense cupcakes. Well, I can't satisfy both sides but
at least I have tried this recipe and at the end, there is no wastage.
125g butter (room temperature)
3/4 cup caster sugar / 1 tsp vanilla essence
2 eggs (room temperature)
2 cups self raising flour (sift)
1/4 cup milk / 1/4 cup orange juice
2 tbsp poppy seeds / Grated zest 1 orange
Syrup : 3/4 cup orange juice / 1/2 cups caster sugar / Grated zest 1 orange
(Note : I omitted the syrup)
Preheat oven at 180 Degree Celsius.
Line a 12 hole muffin pan with paper patty cases.
Beat butter, sugar and vanilla essence until pale and creamy.
Add eggs one at a time, beating well after each addition.
Add flour alternating with combined milk and juice,
beginning and ending with flour.
Add poppy seeds and zest.
Scoop evenly until 3/4 full. Bake for 20 to 25 minutes.
Once the cupcakes are done, cool cupcakes before transferring to
rack over a baking tray.
If you opt for the syrup, please find below method :-
Combine juice and sugar. Bring to boil on high fire, stirring.
Reduce heat and cook for 5 minutes. Add zest and cook for
5 minutes, then remove. Pierce cupcakes in several places.
Spoon a little syrup over each cupcakes. Allow to soak in.
Serve with remaining syrup.
If you are brave enough to bake it, you will be the judge for this recipe.
I am submitting this post to Little Thumbs Up event
with this month theme "Orange" organised by
hosted by Ann, Anncoo Journal.
I am submitting this post to Cook Your Books #11 hosted by