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Mandarin Orange & White Chocolate Cupcake

April 15, 2010

As a grateful patient to my Tuina therapist, I decided to make Mandarin Orange and White Chocolate Cupcakes for her and her team because they know what is really wrong with your body without you having to physically guide them where your pain is.

 The doctors shall not get any due to their crappy diagnosis and lack of knowledge and treatment. ( I always get enraged by the decreasing quality of doctors we have here.)

 After making my first orange cake in 2010 following Orangette’s recipie, I found a simple cupcake batter recipie but combined it with a step in Orangette’s recipie. As for the topping, I surfed around and found out that many have praised orange cupcakes together with coconut flakes topping.  So here goes:

Mandarin Orange & White Chocolate Cupcake

3/4 cup sugar

2/3 cup olive oil

2 large eggs

1/2 cup of orange juice ( I used Peelfresh)

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 tsp of salt

3/4 cup of chopped Cadbury White Chocolate

2 Mandarin Oranges

1.) Put the 2 mandarin oranges into a pot and cook it over the stove for 20 minutes. Let it cool.

2.) Preheat oven at 375 F/ 190 C. Mix the olive oil, eggs, orange juice, sugar first then gradually add in the flour, baking soda, baking powder, salt till the mix becomes nice and thick.

3.) Once the mandarin oranges are cool, chop it up and blend it in the food processor. Add the pureed mandarin orange and add it into the mixing bowl of ingredients. Gently fold it and add the chopped white chocolate slowly and fold.

4.) Put a couple of spoonfuls of batter into each cup till about 3/4 full so that you’ll get a beautiful hump at the end.

5.) Put it in the oven for 20 minutes. Use a toothpick to check if it is cooked!

You should get this:

Then……the toppings

I have no particular measurements for the toppings. I like to do it by feel and put the toppings on the day I serve to the guests.

It’s basically a mix of coconut flakes, sugar and melted butter and mix it well with your spoon.

The outcome should be light yellow mix that is slightly moist. The sugar should have melted into the warm butter.

Just put a teaspoonful of that topping on your cupcake and spread it with love.


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