Lemon Cupcakes

Wanted to try baking these Lemon Cupcakes long ago but didn't have the chance as lately very enthusiastic with steaming cakes. This is an easy recipe and it comes with lemon curd which I did not want to include as I do not like it with too much lemon taste. I felt the texture was a little dry (but my son likes it), maybe I have baked it for too long. Also, felt the butter too little (original recipe 113g) so will increase to 120g the next time I baked it again.

Ingredients

120g unsalted butter (at room temperature, cut into small pieces)
130g sugar
3 large eggs
1 tsp pure vanilla extract
Zest of 1 large lemon
60ml milk
195g plain flour
1 1/2 tsp baking powder
1/4 teaspoon salt

Directions

1. Preheat oven to 180 degrees C.
2. With an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.
3. In a separate bowl, whisk together the flour, baking powder and salt.
4. With the mixer, alternately add the flour mixture and milk, in 3 additions, beginning and ending with flour. Scrape down the sides of the bowl as needed.
5. Fill the muffin cups 3/4 with the batter and bake for about 20 - 25 minutes or until lightly browned and a toothpick inserted into a cupcake comes out clean. 6. Remove from oven and place on a wire rack to cool.

Steamed Lemon Sponge Cake

Had a holiday break to Taiwan with my eldest daughter last week and now back in action with my baking again. 

Steamed this Lemon Sponge Cake and they looked like the Steamed Egg Muffins (鸡蛋糕) I made previously. I have modified some ingredients - Egg from 250g to 270g (as equivalent to 5 large eggs) and reduced sugar from 190g to 170g (I think can reduce another 10g for those who do not like that sweet). I kind like this cake as it tasted so refreshing with the lemon in it. The texture was not as soft, perhaps the use of cake flour but I will try with self raising flour the next time I make this again.

Ingredients

270g eggs (5 large eggs)
160g sugar
180g cake flour/Self raising flour
3/4 tsp baking powder
3 Tbsp oil
3 Tbsp lemon juice
1 tsp lemon zest

Directions

1.Sift flour and baking powder. Set aside.
2. Beat eggs & sugar until ribbon stage, thick & fluffy.
3. Mix oil, lemon juice and lemon zest,and together with sifted flour,pour into egg batter.
4. Mix until just combined and only fold with spatula along the sides.
5. Pour the batter into greased baking tray or paper fillers and rest batter for 10mins before steaming.
6. Steam on high heat for 20-25mins.
7. Cool it on wire rack and slice cake to serve.

Nutella Muffins

This recipe is really simple using Nutella for the cake as well as toppings. I have never thought of using Nutella as topping before as I felt it will not be able to spread well but surprisingly, it works so perfect like ganache & melting chocolate. You don't even have to melt or mix with other ingredients at all, its so spreadable straight from the bottle. These muffins were soft, light and not too sweet, great for a quick bake.

Ingredients

100g unsalted butter (melted)
1 large eggs
2 heaping tbsp Nutella
100ml milk
180g plain flour/self-raising flour
60g sugar
1.5tsp baking powder(omit if use self raising flour)
pinch of salt
Nutella

Directions

1. Preheat the oven to 180 deg C.
2. Combine the melted butter, egg and nutella, mix until light and creamy.
3. Add milk and mix.
4. Sift together the flour, sugar, baking powder and salt. Add to the wet mixture and mix until just combined (do not over mix).
5. Scoop batter into muffin fillers and bake for 20-25 mins.
6. Let the muffins cool completely and spread top with Nutella. Sprinkle with chopped nuts or decorative toppings of your choice.