Wednesday, June 20, 2012

Fluffy Almond Cupcakes 松软杏仁小蛋糕

I have always fancy soft and fluffy pastries and desserts, be it chiffon cake, pudding, tiramisu or taufufa (sweetened bean curd), so I have always been on the hunt for such recipes. After trying various different recipes from cookbooks & online websites, I finally found one cupcake recipe that is exactly to my liking, my little boy actually had 4 in a day!

This is a really simple recipe with easy to find ingredient, just skip the almond flakes if you do not fancy or can't find it.

Fluffy Almond Cupcakes in Colorful Molds

Preparation Time: 25min
Bake Time: 18-20min
Serving: 12 medium size cupcakes
Suitable for: 2 years+

- 3 egg yolks
- 1 whole egg (I use A grade egg)
- 50 gram cake flour (or super-fine flour), sifted
- 50 gram vegetable oil
- 3 egg whites
- 50 gram castor sugar or brown sugar
- a pinch of salt

Equipment needed:
1. A 12-hole baking tray line with cupcake paper
2. A hand whisker or mixer
3. A rubber spatula for folding the egg mixture (flat surface)

Step-by-Step Guides
1. Heat up the oven at 160C / 180C (gas/fan).
2. Whisk egg yolks & whole egg in a large bowl until fluffy, add in the sifted cake flour and oil gradually until well mixed. Set aside.
3. using a clean bowl and whisker, whisk the egg whites in a quick circular motion until it is really stiff (in white foam & will hold the shape even when you turn the bowl upside down). If using electric mixer, make sure you set to high speed.
4. Add in salt & sugar gradually into the egg white, continue whisking to mix well and till stiff.
5. Using a rubber spatula, slowly fold the egg white into the flour mixture. Take a big scoop one at a time and fold really slowly into the flour mixture. Slow & steady motion is the key, you don't want to create any bubble now.
6. Once the mixture is done, scope them into the baking tray. Fill up to around 60% full.
7. Sprinkle with some almond flakes or chocolate chips on top (or any other nutty toppings of your liking).
8. Bake in the oven for 18-20 minutes until the cupcake has risen with a nice golden top.
8. Done!

Let the cupcakes cool on a rack before serving, it is so aromatic and I simply love the crunchy roasted almond!

Useful Tips!
1. To get a successful egg white whisk, ensure you use eggs at room temperature (soak them in warm water if you used them right from fridge). Besides, your whisker and bowl must be clean from water & oil.
2. Replace almond flakes with chocolate chips if you have little ones with a sweet tooth. They will love this :)
3. Some kids maybe allergic to nuts, if this is the first time your little one having almonds, do watch out for potential allergic symptom, such as rashes.

Some "ice cream" cones for you? ;)
My little boy enjoys helping me in the kitchen so lining up the cones is one fun task for him...

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