Cranberry Lemon Butter Cupcake 蔓越莓柠檬牛油蛋糕

真的很讨厌晚上拍照，怎么拍都是那个死样，奈何随着孩子一天天长大白天睡眠时间越来越少我可以在周末白天做蛋糕的机会也越来越少，只好等他晚上睡着了牺牲自己睡眠时间才能安静的做自己爱做的事。

这是Alex Goh老师新书里的食谱，不用说蛋糕当然好吃。这个蛋糕特别之处是加了蛋黄粉，蛋糕黄腾腾的颜色挺吸引人的。蛋黄粉其实是加了香精和颜色的玉米粉，我不排斥蛋黄粉的味道，但是我更欣赏天然香草精 (pure vanilla extract) 那种隐约的香气，所以下次做我会用玉米粉和天然香草精来代替蛋黄粉。

Cranberry Lemon Butter Cupcake

Ingredients:

(A)
250g butter
180g sugar (I used 130g)
Orange zest from one orange (I used lemon zest)
(B)
4 medium eggs
(C)
50g orange juice (I used store bought)
35g custard powder
(D)
250g plain flour (sifted)
1½ tsp baking powder (sifted)
(E)
200g dried cranberries (I used 150g)
50g orange juice (I used store bought)
30g bread flour
*Pre-soaked dried cranberries in orange juice for 30 mins then add in bread flour.

Method:
1) Beat (A) till light and fluffy.
2) Add (B), one at a time, beat well before each addition.
3) Add (C), mix well.
4) Fold in (D) in 2 – 3 additions and mix till just incorporated.
5) Fold in (E), mix well with a spatula.
6) Scoop batter into paper cups or pour into a greased and lined 8” round tin.
7) Bake in preheated oven at 180C for about 25 mins for cupcake or 50-60 mins for whole cake until a skewer inserted and comes out clean.

Note:
Custard powder can be replaced by cornflour and ½ to 1 tsp of vanilla extract.

(Recipe adapted from Alex Goh’s Fabulous Cake Business, Cranberry Cake, I omitted the icing and glaze)