The nice thing about citrus fruits is that even when they have gone a bit soft and you wouldn’t eat them fresh out of their skin, they are still perfect for baking!
A few weekends ago one of my best friends gave me a few delicious home grown pomelos. I’d never had them before so I was pretty keen to give them a try and to find something yummy to add them into. So tonight after I had finished dinner and wanted something sweet I decided to try putting these citrusy delights to the cupcake test, and oh boy oh boy am I happy with how these turned out!
Pomelos are kinda like a grapefruit in flavour, not too sweet but also not too sour. If you wanted to you could substitute the pomelo in this recipe for your favourite fruit. The basic mixture is very versatile and would even taste great with chocolate chips thrown in. So don’t feel like you have to use pomelos, but if you have them I would recommend giving this one a try 🙂
Prep time – 10 mins, Cooking time – 20/25 mins, Makes 9
2 cups plain flour
3tsp baking powder
3/4 cup caster sugar
3/4 cup milk
3tbs vegetable oil
2tsp vanilla essence
Juice of 1 pomelo
Plus 1 additional pomelo sliced for decoration
- Preheat oven to 180 degrees C and prepare a muffin tray, set aside. In a large mixing bowl sift the flour, sugar, baking powder and salt.
- Making a well in the centre of the flour mix, crack in the egg and add the milk, vanilla, oil and pomelo juice.
- Mix well until all ingredients are combined and there are no lumps.
- Into your prepared muffin tray spoon about 3 table spoons of batter and top with a slice of pomelo.
- Bake for 20-25mins or until a skewer comes out clean. If you find your fruit browning place a sheet of aluminium foil over the top while baking.
- When cooked through, remove cakes from the tray and set aside to cool. If you like them warm, I suggest serving with a sprinkle of icing sugar and a scoop of vanilla ice cream 🙂