香橙杯子蛋糕

老公最喜欢鲜橙了，据说橙味还可以帮助解压呢。我想，今天就烤个香橙杯子蛋糕如何。

食谱如下 （adapted from Heart of Light)：

Vanilla Orange Cupcakes (makes 6)

2 ounces (1/2 stick) salted butter, softened
1/2 cup caster sugar (太甜了，应该再减少些）
1/2 tablespoon finely grated orange zest
1 large egg
3/8 cup whipping cream
1/8 cup fresh orange juice
1/2 tablespoon pure vanilla extract
1 cup all-purpose flour
1/8 teaspoon double acting baking powder (我错了，不应该用double acting baking powder, 结果发了变成“开口笑”。 原来的食谱是用1/8 teaspoon baking soda & 1/8 teaspoon baking powder）


**Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Cream butter for about 3 minutes, then slowly add the sugar, and orange zest and continue to beat until the mixture is pale and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl.

**Combine cream, orange juice, and vanilla extract in a small bowl. Sift together flour and baking powder. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with cream mixture, ending with flour; beat until just combined. Make sure you are scraping down the sides of the bowl between additions.

**Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 25 minutes.

成果如下：

虽然不是很成功，还不够松软，不过老公超爱，还嚷着叫我再接再厉。 我想下次应该学做Scones，因为老公喜欢=）