I invite you to a tea party and propose to do some baking. Small, orange-flavored, delicate, fluffy … Of course, these are small portioned muffins.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
A bright citrus fruit and an amazing aroma in the kitchen, what else do you need to enjoy an amazing delicacy. Be that as it may, absolutely everyone loves sweet pastries, which is why store counters are abundantly filled with it. However, the question is different, can store products compare with homemade ones, which are prepared by hand? Therefore, I prefer to bake the products on my own, especially since, having at hand modern kitchen appliances, it is not difficult at all. Of the huge variety of all kinds of recipes, orange muffins, tested over the years, most often come to my rescue. It is important that they are prepared quickly, and the simplest products are needed, while the result is simply amazing.
Any pastry with the addition of citrus fruits has a special mouth-watering aroma. As an orange note, freshly squeezed juice of the fruit itself is suitable, but then the amount of liquid components must be reduced by the volume of juice. You can also use freshly grated zest, or, like me, ground dried. Baking with the latter has a special aroma. Because dried food is always more concentrated than fresh food. In addition, you can saturate the baked goods with an orange hint even more by soaking the finished product with orange juice, so the muffins will become even juicier and softer.
- Caloric content per 100 g - 337 kcal.
- Servings - 8-10 pcs.
- Cooking time - 45-50 minutes
Ingredients:
- Flour - 150 g
- Butter - 50 g
- Eggs - 1 pc.
- Sugar - 3 tablespoons or to taste
- Salt - a pinch
- Dried ground orange peel - 1 tsp
Cooking Orange Egg Cupcakes:
1. Place softened butter at room temperature in a deep bowl to knead the dough. Add sugar to it.
2. Using a mixer with a whisk, grind the butter and sugar until white. Divide the eggs carefully into whites and yolks. Add the yolks to a bowl of butter and place the whites in a clean, dry, fat-free container. It is important that the dishes are clean, otherwise the whites will not reach the desired texture when whipping.
3. Continue to work with a mixer, whisking the butter and yolk until a homogeneous mass of butter is obtained.
4. Pour flour into the dough and sift it through a fine sieve to enrich it with oxygen.
5. Continue kneading the dough. Its consistency will be quite thick, but don't worry, it will become less frequent then. Then add the orange zest and whisk the dough again to distribute it throughout the mixture.
6. Set the bowl of dough aside and work on the squirrels. Add a pinch of salt to them, wash the whisk well and wipe dry. Then beat the whites until a white, airy, stable foam forms. When the protein mass reaches for the whisk, it means that it is ready and you can transfer it to the dough.
7. Next, at a slow speed, begin kneading the dough so that the proteins are evenly distributed throughout the volume. Do this very slowly and in one direction so that they do not settle and lose their splendor and volume. The finished dough will become thinner and fluffier.
8. Take the serving molds. It can be iron, but then they will need to be pre-greased with butter. Silicone and disposable portions are also suitable. They do not need to be oiled. Fill 2/3 of the form with dough and send the product to an oven heated to 180 degrees for 15 minutes. Check the readiness by piercing a wooden toothpick. It should be dry without sticking. If the dough sticks to it, then bake the muffins for another 5 minutes. If you wish, you can pour over the finished product with any glaze or grease with fondant.
Note: You can use the same recipe to make one large cupcake. But then the baking time will double, because the volume of the dough is twice as much.
See also the video recipe on how to make orange muffins.
