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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Citrus Sugee Cupcakes

  • 180 g QBB
  • 200 g caster sugar
  • 2 large eggs, lightly beaten
  • 250 ml natural yoghurt
  • 3 tablespoons lemon juice
  • grated rind of 1 lemon
  • grated rind of 1 orange
  • 220 g self-raising flour
  • 100 g fine semolina
  • 1/2 teaspoon bicarbonate of soda

Lemon Syrup
  • 80 g caster sugar
  • 125 ml water
  • 50 ml lemon juice
  • 50 ml orange juice
  • grated rind of 1 orange and 1 lemon

  1. Place QBB and sugar in a bowl and beat until light and creamy. Add beaten egg a little at a time and beat well.
  2. Stir yoghurt, lemon juice and rind, flour, semolina and bicarbonate of soda and mix to combine.
  3. Spoon mixture into a greased muffin tins or muffin tins lined with paper cases.
  4. Bake in a preheated oven of 180° C for 25-30 minutes or until muffin is cooked when tested with a skewer.
  5. To make syrup, place sugar, water, lemon and orange juice and lemon and orange rind in a saucepan.
  6. Cook, stirring, over low heat until sugar has dissolved.
  7. Allow syrup to simmer for 4 minutes, then immediately pour syrup over muffins while it is hot and still in the tin.
  8. Allow muffin to stand for 5 minutes before turning out onto a rack to cool.

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