Skip to main content

Orange Choc-chip cupcake




This recipe is slightly different from my previous post of  Orange cupcake.  I added choc-chips to this cupcake and instead of using self-raising flour, I opted for plain flour.  The reward was a soft and delicious cupcake filled with orange and choc-chips flavour.









This cup cake is certainly yummy, good for breakfast as well as for tea.

Recipe for Choc-chip orange cupcake

Ingredients
  • 8 oz butter
  • 6 oz sugar
  • 280 gm plain flour +  2  tsp baking powder
  • 4 eggs
  • 5.1/2  Tbsp orange juice
  • 4  tsp orange rind
  • 100 gm choc-chips
  • Pinch of salt
Method
  1. Sift the plain flour with baking powder and salt, set aside. 
  2. Cream the butter, sugar and orange rind till light, fluffy and creamy.
  3. Add in eggs one at a time, mix well.
  4. Fold in sifted flour alternatively with the orange juice.
  5. Add in the choc-chips,  mix thoroughly, scraping from the bottom and sides of the mixing bowl.
  6. Line a patty tin with cupcake liners and spoon over the batter.
  7. Bake in a preheated oven @ 180 deg C and bake for about 20 to 25 mins, or till golden brown.
  8. Test with a skewer till it comes out clean.
  9. Remove from oven and let cool in pan for about 10 mins. before removing from pan and let cool completely on a wire rack.
  10. Yield :  16 to 17 cupcakes


I'm submitting this to  Aspiring Bakers #13:  Enjoy Cupcakes

hosted by Min of  Min's Blog
Labels:

Comments

  1. ann lowNovember 3, 2011 at 4:51 PM

    Beautiful clicks! These cupcakes look very evenly baked. Can I come for tea :)

    ReplyDelete
  2. Sokehah cheahNovember 3, 2011 at 5:13 PM

    Ann
    Of course you can, a cup of hot tea will help to liven up the dull weather right now!

    ReplyDelete
  3. Angie's RecipesNovember 3, 2011 at 5:20 PM

    They look so beautifully golden and light!

    ReplyDelete
  4. My Little SpaceNovember 3, 2011 at 6:15 PM

    Cheah I love the 1st photo. Really bright & beautiful back ground. So, it the cake. :o)
    Enjoy your evening.
    Kristy

    ReplyDelete
  5. kitchen flavoursNovember 3, 2011 at 7:22 PM

    Your cupcakes looks so soft and lovely! I love simple cakes like this! You got to set an extra cup of tea, I'm joining you and Ann!

    ReplyDelete
  6. Sonia ~ Nasi Lemak LoverNovember 3, 2011 at 7:56 PM

    Hmm, nice combo! Nice to have it over a cup of coffee.

    ReplyDelete
  7. JeannieNovember 3, 2011 at 10:14 PM

    Looks really tempting! Now I want one with a cup of coffee lol! Lucky it's not in front of me right now!:P Too late to be eating cupcakes!

    ReplyDelete
  8. Yummy BakesNovember 4, 2011 at 9:05 AM

    Looks pretty and good for breakfast/afternoon tea.

    ReplyDelete
  9. Sokehah cheahNovember 4, 2011 at 5:26 PM

    Angie
    Thank you.

    Kristy
    Yes, had to wait till the coast is clear before I could cart my stuff out!

    kitchen flavours
    I'm always game for simple recipes!

    Sonia
    You're just right!

    Jeannie
    Yup, cupcakes for supper, no, no!

    Yummy Bakes
    Yes, you've said it right!

    ReplyDelete
  10. lenaNovember 4, 2011 at 11:35 PM

    hi cheah, i love anything citrus..orange, lime, lemon..etc. chea, when you mentioned, plain flour, are you saying cake flour/rose flour?

    ReplyDelete
  11. Sokehah cheahNovember 5, 2011 at 2:54 PM

    Lena
    The plain flour is the Anchor plain flour, tepung gandum. Cake flour to me is superfine flour which I use for chiffon.

    ReplyDelete
  12. Biren @ Roti n RiceNovember 6, 2011 at 3:43 AM

    Orange cake is one of my favorites and these cupcakes with chocolate chips look fantastic! I would love to have a couple for my tea :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe