百香果海绵蛋糕 （Passion Fruit Sponge Cupcakes）

最近都没开炉，找了好几个月前的"旧货“， 蛮喜欢这酸酸甜甜的蛋糕， 吃不腻口。 

托福了家乡的一棵百香果樹，总是结满了许多的果实。 平时， 也总是受益了左邻右舍， 巧遇弟弟回乡， 带来了一大袋的百香果，因此烤箱里也总是不断发出阵阵百香果蛋糕的香味。 

【百香果海绵杯子蛋糕  Passion Fruits Sponge Cupcakes】
依然采用这里的食谱， 可做12个杯子

材料：

3粒大蛋（190克， 最好是收藏于冰箱里的蛋）95克细砂糖，100克特幼粉，1/4tsp  盐，

40克百香果汁，25g粟米油

做法：

1）将百香果汁和粟米油混合备用。

2）把面粉和盐混合，过筛两次备用。

3）将鸡蛋从冰箱里取出放入搅拌盘里，加入细砂糖，以快速大约打发15分钟至乳白。

4）再慢慢的倒入过筛的低粉拌匀后再加入做法（1）的百香果混合汁，以刮刀搅拌均匀。
5）把面糊舀入预先排好的纸杯里至9分满，轻轻敲出气泡。
6）放入预热烤炉，以160度烤约25分钟即可。

【Passion Fruit Sponge Cupcakes】

Ingredients:

3 large eggs (190g, the eggs that are store in the fridge), 95g caster sugar , 100g cake flour

¼ tsp salt, 40g Pure passion fruit juice， 25g corn oil

Method:

1. Mix passion fruit juice and corn oil together, set  aside.

2. Sift  the flour twice, add in salt, mix well.

3. Remove the eggs from the fridge, add into the mixing bowl, add in sugar and use fast speed beat until the mixture turn into pale, thick and fluffy (approximately 15 minutes).

4. Slowly  add in  the cake flour and mix well， then add in method (1) mixture (passion fruit + corn oil), use the spatula to fold the batter until well combined.

5. Spoon the batter into paper cups about 90% full, arrange on  a baking tray and slightly tap the tray twice to remove the air bubbles. 

6. Bake in pre-heated oven 160C for 20-25 minutes, transfer to a wire rack. 

This post is linking to Best Recipes For Everyone #5 Dec '14

 ~ My Little Cupcakes ~

hosted by Fion from Xuan Hom Mum Kitchen Dairy