Bánh Bông Lan Mặn (Vietnamese Sausage and Salted Duck Egg Cupcake)

RECIPE: Bánh Bông Lan Mặn
Make 28 cupcakes

1 1/2 cups Self-Rising Flour
1 1/4 cups All-Purpose Flour
1 cup Unsalted Butter, softened
2 cups Sugar
4 large Eggs, at room temperature
3/4 cup milk
1/4 cup fresh squeezed Orange Juice
2 teaspoons Orange Zest
6 Salted Eggs, Yolks only
2 Vietnamese Sausages (Lạp Xưởng)
Cilantro, for garnish
Line muffin/cupcake tray with cupcake liners.
Preparing Batter

Sift self rising and all purpose flour into a bowl; stir to combine. Set aside.

In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.

Add the sugar gradually and beat for 2 minutes or until fluffy.

Add the eggs, one at a time, beating well after each addition.

Add flour mixture in three parts, alternating with the milk and orange juice on low speed until the ingredients are incorporated but do not over mix. 

Add in the zest to the batter and mix well.
Baking Cupcakes

Spoon the batter into the cupcake liners, filling about 1/4 full .  Add a few pieces of sausages and salted eggs. 

Add another layer of the batter, filling it to 3/4 full.  Add another layer of filling.  Garnish with a sprig of cilantro.  

Bake in a 350° oven for 20-25 minutes or until a cake tester comes out clean.

Remove cupcakes from cupcake tray and cool on a wire rack. 
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