Recipe
Ingredients (yield 9 cupcakes)
2 eggs
80g caster sugar
1/4tsp salt
70g cake flour
2tbsp milk
15g veg. oil
1tbsp rock melon paste
3-4 apricot (diced)
Steps:
1. Preheat oven to 190C.
2. Lined cupcake tray with paper casing and set aside.
3. Use a cake mixer to whisk the eggs, salt and sugar until thick and fluffy.
4. Shift the cake flour into the cake batter in 3 portions and fold in. (I used hand whisk to fold in.)
5. Mix milk, rock melon paste and oil together.
6. Pour some egg batter into the rock melon mixture and stir until well-blended.
7. Pour the mixture into the egg batter and mix until well-blended.
8. Spoon batter into cupcake tray until 80% full.
9. Scatter some diced apricot on the surface.
10.Bake in a preheated oven for 15-20mins.
11.Remove cakes from tin and cool on a wire rack.
Your cupcakes Look soft, just like chiffon texture.
ReplyDeleteLooks nice and soft. Btw when you state rock melon paste, is it freshly mashed melon?
ReplyDeleteHi DG,
ReplyDeleteThanks, this is soft but the texture is not like chiffon.
Hi Busygran,
ReplyDeleteThanks, it is a thick rock melon essence with colouring.
Already bookmarked this, am sure my family will like this.
ReplyDeleteHi Anncoo,
ReplyDeleteIf you prefer a stronger rock melon aroma, you can add more rock melon paste as mine is very light. Happy baking. :)