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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Got this from a Chinese baking book. The cupcakes are ultra-tender, although this technique may require more elbow-grease. Update: You have to beat the egg mixture until THICK; it will leave 'ribbons' on the batter when the beaters are lifted. Otherwise you will find that the batter too runny and the cupcakes won't rise. Remember the volume in the beaten eggs is the ONLY leavening in this recipe; there's no baking powder/soda. Ingredients:
2 eggs |
50 g sugar (scant 1/4 cup) |
50 g honey |
100 g cake flour (7/8 cup) |
40 g unsalted butter, melted (approx 3 tb) |
Directions:
1. Place eggs, sugar and honey in a bowl set over a basin of gently simmering water.
2. Allow mixture to heat till 40°C/104°F.
3. Beat with hand-held mixer till creamy and thick.
4. Continue beating at low speed for about 2 minutes.
5. Remove big air bubbles so that there will not be any holes in the cake.
6. Sift cake flour and gently fold into the egg mixture. Try not to deflate the batter.
7. Slowly add melted butter.
8. Mix well, again try not to deflate the batter, and pour into greased/lined muffin cups till 3/4 full.
9. Bake at 180°C/350°F for about 20 minutes.
10. NOTE: Honey caramelizes faster, thus the cupcakes darken quickly.
11. However, do not remove from oven too soon, make sure that they have finish baking.
12. Finished cupcakes should feel springy (spring back when lightly pressed).
13. May use toothpick test too.
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