Shredded Orange Cupcakes

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Hi everybody! ūüôā I’m super excited to share with you guys a bright, tangy shredded orange cupcake recipe – a perfect way to kick off 2017! These moist cupcakes give off the most delicious orange scent, and the inside is just bursting with a strong zesty orange flavor!

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Normally, I’m not a fan of orange¬† orange-flavored things. Orange candies? Nope. Orange gummy bears? No way. Orange soda? No. Something about the flavor just reminds me of medicine, and it’s also such a common flavor, it gets kinda boring. But I do love eating oranges. Weird, right? I just love the natural flavor of oranges, and if you ever come to Vietnam, be sure to try¬†cam¬†vńÉÕĀt, which roughly translates to squeezed oranges. It is essentially an orange juice, but using the species of oranges that are green on the outside instead. It’s so refreshing and tastes so delicious, it never fails to remind me that maybe orange isn’t so bad after all.¬†

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As you can see, I couldn’t wait and already took a bite

After I tried these cupcakes, I fell in love. Because they’re doused in a tangy, citrus-y syrup, they stay moist and the inside tastes exactly like a fresh orange. Another added bonus, is that they’re super easy to make!

And, these cupcakes are giving me serious English-teatime vibes (apologies if I have offended anybody) – just imagine them on one of those cupcake stands in a fancy restaurant among all those cute cakes and itty bitty sandwiches!

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Makes 12

INGREDIENTS:

  • 5/8 cup self raising flour *
  • 3/8 cup caster sugar
  • 1 large egg, lightly beaten
  • ¬ľ cup ground almonds
  • 2oz orange juice (about 1 small/medium orange)
  • Zest of 1 small/medium orange
  • 85g butter

SYRUP:

  • Juice of 1 orange
  • 1/8 ‚Äď ¬ľ cup sugar (depends on how sour your oranges are or how sour you like it)
  • Rind of 1 orange

METHOD:

  • Preheat oven to 180‚ó¶C. Line muffin pan with 12 liners
  • Cream together butter and sugar until light and fluffy
  • Add egg and beat again.
  • Add in ground almonds, flour and orange zest and fold using a large metal spoon
  • Add orange juice and fold
  • Distribute batter evenly between the 12 paper cases
  • Bake for 20-25 minutes or until golden brown and risen
  • WHILE CUPCAKES ARE BAKING: Put orange juice, zest and sugar in a small saucepan and heat over medium high.
  • Heat until sugar dissolves, and then simmer for 5 minutes
  • When cupcakes are done, use a skewer to poke holes in the cupcakes
  • Spoon the syrup (including the rind) over the cupcakes and then transfer to a wire rack to cool.

Garnish with some sliced toasted almonds if desired

* * If you don’t have self-raising flour, simply measure out 5/8 cup of all-purpose flour, and take out 1 1/4 tsp of flour, replacing it with 1 1/4 tsp of baking powder **

HAPPY 2017!!!!!

HAPPY 2017!!!!!! I hope all of you had a wonderful New Years, and I’m ready to get into 2017! This is just a quick update because I thought I’d let you guys know about my goals for 2017 (really hoping I stick to them)

GOALS:
Post more regularly

This is definitely a big one for me – I sometimes forget or am simply too busy so I really hope I get to more writing and baking this year

–¬†Stay focused¬†

This one is partly to do with my studies… over the years I complete assignments while multitasking and watching TV shows and I would always say that the background noise helps to keep me focused…which probably doesn’t. I want to get used to working without getting distracted or giving in to watching the next episode of Game of Thrones – which I am so excited for the next season by the way!!

–¬†Sit on my exercise ball/chair properly¬†

I know, what?? I switched out my chair for an exercise ball a while back because after reading online, I heard that this could actually improve your posture. However, lazy me managed to find a way to NOT sit straight – pushing my feet against the wall instead – and I really want to remind myself to sit properly this year

–¬†Make more extravagant desserts¬†

I really really want to make more showstopper cakes or desserts – although I do love my classic homey, cosy treats, I’m always amazed by beautiful cakes and bakes that I see while scrolling through my Instagram feed – @bakebabble – hehehe shameless plug

 

ALSO:

I thought I’d show you all just a little Christmas present I got from my sister because I think it’s super cute and I love it!! (ALL DIY BY THE WAY)


 

Thanks for reading this post! What are your goals for 2017?

Toffee Apple Tart

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Merry Christmas everybody! I hope y’all had a great Christmas – first off, I’d like to apologize for this semi-hiatus I’ve been on. Mainly because I’ve been super busy, and I’ve been baking quite a lot (definitely see more mouthwatering recipes coming soon), blogging has taken a backseat. BUT – I couldn’t resist squeezing in one last apple recipe before 2016 finishes! This time, I decided to downsize my normal tarts because there’s only 4 of us at home, and I found that this size of tart was just perfect for us.

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Apple Wonton Cups

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Dutch Speculaas Cookies (Speculoos, Biscoff)

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So a while back, my sister went to Texas for F1 in Schools –¬†buuuuut, I was more occupied by the food she had to bring back. She arrived back in Vietnam at midnight, and woke me up to look at her stash. I’m not kidding. Her suitcase broke because she brought back too much food. I swear, Trader Joe’s is my favorite place. Ever. First of all, the packaging is super pretty, and the food is just so NEW! Like who would’ve thought you could have a chocolate bar that tasted like fireworks? (chili and popping candy). The way she described it, sounds like heaven.¬†Anyway, before she left to Texas, I told her to buy cookie butter, which she did, 4 whole jars of it. But she also brought back Speculoos cookies – the stuff the cookie butter is made of.

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As I’m writing this, my cinnamon apple galette is in the oven, and my house smells Fantastic. Fantastic with a capital ‘f’, because it just smells¬†that¬†good.

We’re right in the middle of autumn, and although there isn’t really an ‘autumn’ here in Vietnam, I just like to pretend it is (shh), and start baking all the autumn-y foods. I’m not a fan of pumpkin, so my big go-to autumn dessert staple is probably an apple. I have a few treats that I make annually, around this time of year – my gingerbread cookies will be coming up soon – my Christmas is not complete without gingerbread cookies, and something apple-y is always one of them. Usually I make a basic apple pie, but I thought I’d try an apple galette.

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Chewy Oatmeal Raisin Cookies

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I’m not a big fan of oats. Yeah, I get it – they’re healthy, they’re delicious! Not for me. Maybe I’m not making them right but I just don’t see the appeal in a bowl of white lumpy stuff. It’s not that I don’t eat anything with oats in it – I do (granola bars, flapjacks, pancakes) but I just can’t do it when they’re all by themselves.¬†So I’ve been trying to get myself to like oats, with no avail – until I made these cookies. I still don’t like oatmeal, but I do love these cookies (there’s no better way to start liking something by putting it in a cookie)

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