Unbaked cupcakes

This flavour is quite straight forward. I modified from the original recipe and substituted the milk to orange lemon juice, added orange lemon zest and blue poppyseeds.

Vanilla cupcakes recipe
(makes about 2 dozen)

1 1/2 cups Self Raising Flour
1 1/4 cups All Purpose Flour
200g unsalted butter
1 1/2 cups sugar
4 large eggs
3/4 cup orange lemon juice (1-2 orange, 1 lemon)
1 tsp vanilla essence
1/8 tsp salt
1 1/2 tbsp blue poppyseeds
Zest of orange and lemon

Method

• Preheat oven to 180 C / 350 C. Sift dry ingredients.
• Cream butter, sugar and zest till light and fluffy for about 5 minutes.
• Add in eggs one at a time leaving about 30 -60 seconds between each. After 4 eggs, beat further till the sugar is dissolved.
• Fold in dry ingredients alternating with liquid (juice) in 3 parts. Means you add in 1/3 flour, fold, 1/3 juice and 1/3 flour..continue..
• Fill cupcakes 3/4 full and bake for 25 minutes or till skewer comes out clean.
• If u’re doing frosting / icing, leave it to cool first.

I added a walnut on top just for fun-ness. Hehe. They were quite dark as compared to the vanilla ones cause they were slightly in the oven longer. But it was still good. I love citrusy flavoured cakes (well, sometimes)

I guess there weren’t enough poppyseeds in them as I just merely added them to my own instinct. Poppyseeds works well to give the extra texture in the cake (crunch crunch)

The big ones aren’t iced but the mini ones are.

These were made for KidChan Studio for Sunday’s Bridal Fair in Sheraton Subang. Pretty little hearts oh so sweet. They were so tiny that I think they’re just the size of my thumb. HA HA HA.

PS; just one more flavour to go…