How to make orange juice cupcakes?

(6 round cake molds or 12 continuous molds, 20 in total)

250g of unsalted butter, 0/85g of fine sugar/kloc-0, 250g of low-gluten flour.

4 eggs, 65438+ 0 tsp salt, 80ML fresh orange juice.

Dice fresh orange peel or salted orange peel 1 spoon.

Jundu liqueur 10ML (orange flavor, which can be replaced by orange juice), 4g baking powder.

working methods

1: Wash the fresh orange with running water, put the orange meat into a juicer to extract juice for later use, cut the butter into small pieces to soften at room temperature, add fine sugar and beat with electric egg beater until the volume is fluffy and white.

2. Beat the eggs evenly and add them to the butter paste several times. Every time, you need to fully stir and mix before adding the next egg liquid (it doesn't matter if the oil and water are separated at first, it will be fluffy if you continue to beat).

3. Whip the cream until the feathers become light and delicate.

4. Sift the low-gluten flour, baking powder and salt together and add them to the butter paste.

5: Mix the butter paste and flour thoroughly with a scraper.

6: Pour the batter into the freshly squeezed orange juice and mix well again.

7: Add Cointreau wine (if not, use orange juice instead, but add a little Cointreau liqueur to make the cake more fragrant), then add crushed orange peel or salted orange peel, stir well, and put the batter into a paper bag.

8. Put the cake paper mold into the mold and squeeze it into the cake batter.

9: Put the mold on the baking net, preheat it in the loyal intelligent oven HBB-X6 170 degrees, and bake it in the middle layer for about 18-20 minutes.

skill

1. If you use fresh orange peel, rub the orange peel with salt several times first, then rinse it with clear water and peel it off.

2. No Cointreau wine can be replaced by rum or omitted.