Tuesday, November 1, 2011
Osmanthus plays a subtle yet important role in these soft and delicate cupcakes. So faint is its scent that it could be easily overlooked in the midst of the crunchy pumpkin seeds. Savour these cupcakes slowly and you will be allured by the flowery and natural sweetness that it brings to these cupcakes.
I am submitting this to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.
Adapted from: Fruity Cakes by Alex Goh
Ingredients (Makes 4)
62.5 g unsalted butter
40 g castor sugar
1 1/2 tsp dried osmanthus
1 large egg
90 g plain flour
1/4 tsp baking powder
Pinch of baking soda
45 g sour cream / plain yogurt
25 g sunflower seeds
25 g pumpkin seeds
1. Sift plain flour, baking powder and baking soda together. Set aside.
2. With an electric mixer, beat butter, castor sugar and dried osmanthus until light and fluffy.
3. Add in eggs one at a time and beat until smooth and light.
4. Add the flour mixture and sour cream (or yogurt) gradually and alternately. Mix well after each addition.
5. Add the sunflower seeds and pumpkin seeds and mix until well combined.
6. Pour the batter into the greased cupcake moulds and sprinkle some sunflower seeds and pumpkin seeds on top.
7. Bake in a preheated oven at 175°C for 25 – 30 minutes.
- I used plain yogurt, omitted sunflower seeds and used 35 g pumpkin seeds.