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Thursday, June 5, 2014

Lemon Sponge Cupcake with Oreo Cookies

Always thought baking cupcakes is troublesome but lately after trying several cupcake recipes, it changed my thinking.  Some cupcake and muffin recipe ingredients/methods are rather simple and easy.  Most important of all is the outcome is good.  Some are so versatile especially the sponge cupcakes where I can add whatever ingredients which I think could be a good combination.
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This one is lemon flavour cupcake which by itself is refreshingly good enough with a citrus taste.  I added some Oreo cookies in the cupcakes as I have some already leftover for awhile.  If you aren't adding anything, then this is Lemon Sponge Cupcake.
My hubby says this cupcake is not as good as my previous cupcake bakes.  Don't take his words for this one as he can accept sourish taste in soups but not in cakes. 
I should be able to make more [maybe 12 pieces] if using the normal size cupcake casings.
Recipe inspired by Ann and Veronica's blogs [here] and [here].
Ingredients
[makes 10 cupcakes - muffin size]
30 ml lemon juice
25 ml corn oil
3 cold eggs [I used AA size]
70-80 gm castor sugar
100 gm cake flour or plain flour
1/4 tsp salt
1 tsp lemon zest  or orange zest
10 pieces Oreo cookies - optional
  1. Measure lemon juice in a measuring cup, add in corn oil.  Mix together and set aside.
  2. Prepare baking tray lined with cupcake casings [use whichever you have available].  
  3. Using a stand mixer, whisk cold eggs and sugar together at high speed for 3 minutes until thick and fluffy.  Reduce to medium speed and whisk for a further 10 minutes.  Continue to whisk for 1 minute at low speed.
  4. Add in lemon zest.  While whisking at low speed, gradually add in flour, followed by oil and lemon juice mixture.  Use a spatula to fold the batter until well combined.  DO NOT OVER MIX.
  5. Spoon batter into prepared paper casings until half full, place a piece of Oreo cookies and top with extra batter until 90% full.  
  6. Tap baking tray on kitchen top several times to release air bubbles.
  7. Bake in preheated oven at 170 degrees C for 25 minutes or until light brown.   Remove to cool on wire rack.


11 comments:

Jozelyn Ng said...

This cup cake looks good with oreo.

Kimmy said...

Hi Jozelyn, is a good combination. The recipient - my cousin sister in-law, likes it.

Victoria Bakes said...

what lovely texture.. it looks so fine! i have some spare oreo sitting in the house.. that's a good way to use them up!

Phong Hong said...

Hi Kimmy! I see that you are very much into baking muffins and cupcakes these days. Good for you and good for me because I can get new recipes hee..hee..

Ann Low said...

Hi Kimmy, This sponge cupcake sounds perfect with Oreo cookies! Wish I can have one for the cool afternoon tea now.

Luv Sweet and Savory said...

Hi Kimmy, yeah I like cupcakes without frosting. A piece of chocolate flavour oreo biscuit with lemon sponge cake should be yummy.

Kimmy said...

Hi Victoria, now I find Oreo cookies quite a useful ingredient for baking. Dumping them in cupcakes or cakes - not too bad...

Kimmy said...

Hi Phong Hong, if you notice, I'm using the same designed cupcake cases. I have lots of it, courtesy from my sister that I had to finish them before buying new ones. She being a non-baker got mix up when I told her paper cases [like the ones for Hokkaido Cupcakes] are quite costly. When she saw these cases at Giant, she wondering why I said these are costly when in fact it's only a few Ringgit for 500 pieces. So she bought them for me. I'm mistaken for being 'Kiam Siap'.

Kimmy said...

Hi Ann, help yourself to some then. I have bookmarked several of your cupcake recipes to do too. I see they are all so lovely.

Kimmy said...

Hi Karen, my fridge is only a small one that is why I don't do frosting for my cupcakes. Moreover, cake frosting isn't too healthy for me and my hubby [senior citizens].

Ruchi Verma said...


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