自发面粉(加入1/4茶匙盐) 180g self raising flour+1/4 teaspoon salt
杏仁末 40g ground almond
杏仁末 40g ground almond
黄油 250g butter (room temperature)
细糖 150g caster sugar
细糖 150g caster sugar
鸡蛋 4 eggs
牛奶 40ml milk
鲜橙汁(取自一粒大鲜橙) zest of 1 large orange
鲜橙皮(切屑自一粒大鲜橙) fresh orange juice of 1 large orange
将黄油和糖打至蓬松，分次加入打发的鸡蛋，
再拌打至蓬松，然后加入鲜橙汁和鲜橙皮拌匀
加入牛奶和自发面粉慢慢翻动搅拌均匀
填满每个杯子蛋糕的杯子3 / 4满
在预热烤箱175度烘烤大约 18-20分钟
直到顶部金黄色
使用蛋糕测试仪来测试烤熟的杯子蛋糕
如果杯子蛋糕测试出来干净
杯子蛋糕即可出炉
preheat oven to 170C
cream the butter and sugar until light and fluffy
add the beaten eggs, one at a time, beating well after each addition
scrape down the sides of the bowl as needed
beat in the orange juice and orange zest
with the mixer on low speed, add the flour (mix in the salt) and milk
fill the muffin cups with batter
bake for about 18 -20 minutes or until nicely browned
and a toothpick inserted into a cupcake comes out clean
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