Orange Sponge Cupcake

Ingredients:
25g corn oil
35g fresh-squeezed orange juices
3 large eggs (60g) ~ cold from the fridge
95 caster sugar
100g Top/cake flour
1/4 tsp salt
1 orange rind/zest

Method

1. Mix corn oil & orange juice together; set aside
2. Mix flour & salt, sieve twice and set aside
3. Remove eggs from the fridge, add into the mixing bowl together with caster sugar.  Immediately beat till pale, thick & fluffy (Note: Use KA mixer with balloon whisk: 3 mins @ speed 8-9, 10 mins @ speed 4-5 & 2 mins @ speed 1-2)
4. While mixer running @ speed 1-2, add in orange rind/zest & flour spoon by spoon.  Then add in corn oil/orange juice mixture. (Do not over mix)
5. Remove mixing bowl, use a spatula to fold in the batter till well combined.
6. Pour batter in a lined 12 holes muffin pan until 90% full.  Lightly tap on countertop to remove air bubbles.
7. Bake @ pre-heated oven 170 deg C for 25 mins in the middle rack