Monday, August 23, 2010

Honey Cranberry Cake

Recipe is from '孟老师的100道小蛋糕'. I felt that this bakery book is worth buying. The steps are very clearly explained and what I like best is that most of the recipes come in a smaller portion. This time I didn't use my cake mixer to do the work instead I used the old fashion way, I used a wooden spoon to do all the mixing.

For this recipe I replace the 100g of canned sweeten red bean with 60g of cranberry (my boy favourite). And as for the mirin part, you can replace it with vanilla essence or just omit it as the amount used is so small so it don't give the cake any distinguish flavour at all.


Ingredients (yield 7 cakes)
80g unsalted butter (softened)
100g cake flour
1/2tsp baking powder
30g caster sugar
70g eggs
1/2tsp mirin
2tbsp honey
60g cranberry(chopped)

1. Preheat oven to 180C.
2. Sift flour and baking powder into a mixer bowl.
3. Add butter and beat until creamy.
4. Add in egg and sugar and beat until well blended.
5. Add in honey and mirin and beat until well-blended.
6. Lastly, fold in the chopped cranberry into the batter.
7. Spoon batter into the greased mould until 70% full.
8. Bake in the preheated oven for 20mins.
9. Remove cupcakes and cool on a wire rack.


Jessie Hearty Bakes said...

Simply love no-mixer recipe and with the addition of cranberry, this just looks mouth-watering. Thanks for sharing!

Rina said...

This looks really good! Will try this recipe soon! Thank you so much for sharing! - Rina

DG said...

The cupcake look simple and yummy! I love recipe in smaller portion too, we can consume it faster, and I feel less guilty adding to my waistline :)

Cook.Bake.Love said...

Yes I agree with you unlike most of the local recipe book, this book is written in detail including the mould size and folding method. Many local recipe books don't indicate mould size, I hate that.

Esther said...

Ooo, that sounds easy enough to make :) Out of curiousity, is the book also in English or is it totally Chinese? Thank you for sharing the recipe. ^_^

Jess @ Bakericious said...

Happy Flour, the cupcakes looks good! Since u recommend the book, I am going to get one :P.

MaryMoh said...

Beautiful cupcakes. Would make great tea time for me :D I love cranberries and love it in bakes.

wendyywy @ Table for 2..... or more said...

baking with mirin?

Happy Flour said...

Hi DG,

Hahaha... I agree with you too.

Happy Flour said...

Hi Cook.Bake.Love,

Thanks for dropping by. I agree with you too.

Happy Flour said...

Hi Esther,

You're welcome. :)
The recipe book is totally in Chinese. I had to spend sometime looking though my son's digital Chinese dictionary.

Happy Flour said...

Hi Jessie, Rina, MaryMoh,

Thanks for your nice words. :)

Happy Flour said...

Hi Jess,

She wrote a couple of other bakery books on bread, swiss roll, etc. You can get it from Popular at Bras Brash Complex as I don't see it in others Popular.

Happy Flour said...

Hi Wendyywy,

I also find it interesting baking with mirin but like what I mentioned, the amount used is so small you can't tell that there is mirin in it.

Angie's Recipes said...

These fruity cupcakes look very moist with addition of honey. I have the book, but I don't think I ever used any of recipes....must take another look...

Happy Flour said...

Hi Angie,

Most of the recipes is very simple, this is why I like about this book. You can try out some of the recipes.

hanushi said...

Hi Happy Flour,

I have baked some of these and linked to you. Hehe, thanks for sharing this recipe! :)