Grapefruit Sponge Cupcakes
Recently there were many good reviews by bloggers on the Orange Sponge Cupcakes posted by Sonia and 随心歇息站
Since I've grapefruits in my fridge, I used grapefruit instead of
orange juice. I'm really delighted with the end result even thought I've
slightly over baked the small cakes. The tops were slightly burnt but
they still stayed soft and fragrant. Really hope you try out the recipe
for these yummy small cakes.
Grapefruit Sponge Cupcakes
- Ingredients: makes 10
25g Canola oil
40g Freshly squeezed grapefruit juice
3 large Cold eggs from fridge
95g Caster sugar
100g Cake flour/plain flour
1/4 tsp Salt
Zest and pulps from 1 grapefruit
Method:
- Mix canola oil and grapefruit juice together, set aside.
- Sift flour and salt twice together, set aside.
- In a mixing bowl, add cold eggs and sugar, whisk at high speed for 3 mins, till thick and fluffy , medium speed for 10 mins and low speed for 1 min.
- Continue beating at low speed, add in grapefruit zest and pulps, add flour spoon by spoon followed by canola oil and grapefruit juice. Do not over mix. Turn off machine and use a rubber spatula to fold the batter till well combined.
- Pour batter into a lined 12 holes muffin pan until 90% full. Lightly tap on counter top twice to remove air bubbles.
- Bake at pre-heated oven at 170C for 25 mins at middle rack.
