Photography recipe
Fotografía Chef Signature Chef

1. Bring the butter to a boil in the saucepan and cook until it gets golden having a nut smell. Cool it down.

2. Beat eggs until foaming. Eggs should get lighter and increase in a volume.

3. Add sugar to the bowl in small parts, continuing to beat the eggs.

Whisk all to get lush, uniform foam. Eggs should not separate at the bottom of the bowl.

4. Add butter...

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1. Bring the butter to a boil in the saucepan and cook until it gets golden having a nut smell. Cool it down.

2. Beat eggs until foaming. Eggs should get lighter and increase in a volume.

3. Add sugar to the bowl in small parts, continuing to beat the eggs.

Whisk all to get lush, uniform foam. Eggs should not separate at the bottom of the bowl.

4. Add butter and whisk until smooth.

5. Add the orange zest, a cup of orange juice and vanilla seeds. Mix it. 

6. Blend 2 cup wheat flour (1 cup = 250 ml) with a baking powder. Sift flour into the egg mixture.

Stir the dough with a spoonula.

8. Pour the dough into the cupcake pan. Leave a small gap, since the dough will increase in volume during baking.

9. Oil the cupcake pan and cover with baking paper. Put the cupcake pan into the preheated oven up to 180°C, at top-bottom mode.

Bake the cupcakes for 40-50 minutes. Check if the cupcakes are ready with a toothpick. If toothpick inserted comes out dry, it means the cupcake is ready. Baking time and temperature mode vary depending on your oven features and the cupcake size. 

Remove cupcakes from oven and cool them, leaving in the cupcake pan.

 

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Ingredients 4 persons
  • 4 eggs
  • 110g butter
  • 2 cups wheat flour
  • 10g baking powder
  • 1 cup sugar
  • vanilla pod
  • orange zest
  • 1.5 cup orange juice.
Recipes. The Cook & Chef Institute