Ginger and Muscovado Sugar Chiffon Cupcakes 原蔗黑糖薑汁戚風杯子蛋糕

This chiffon cupcake recipe is adapted from my basic chiffon cake recipe. I flavored it with ginger and muscovado sugar which had a rich taste. I also used grapeseed oil instead of canola oil for a healthier choice. These cupcakes are really fluffy and I love to eat them warm. The ginger is so refreshing and I could devour two to three cupcakes each time.

這是一個由基本戚風/雪芳蛋糕變化而來的杯子蛋糕，EC以薑汁及味道濃郁的原蔗黑糖調味，亦選擇用較健康的葡萄籽油取替常用的芥花籽油，這些杯子蛋糕十分鬆軟，有淡淡的薑味，暖吃最好，EC一口氣可以吃兩、三個。

Ginger and Muscovado Sugar Chiffon Cupcakes
原蔗黑糖薑汁戚風杯子蛋糕

makes 10 cupcakes or a 6 inch round cake
可做十個杯子蛋糕或一個六寸圓形蛋糕

Ingredients

Yolk Batter
40 g cake and pastry flour
2 egg yolks, large
1/2 Tbsp freshly squeezed ginger juice
25 g water
25 g grapeseed oil (or canola or vegetable oil)

Meringue
2 egg whites, large
30 g muscovado sugar
1/4 tsp cream of tartar

Notes: The eggs I use are about 50 g each without shells.

材料

蛋黃糊
低筋麵粉 40克
蛋黃(大蛋) 2個
薑汁 1/2湯匙
水 25 克
葡萄籽油(可用芥花籽油或菜油) 25克

蛋白霜
蛋白(大蛋) 2個
原蔗黑糖 30克
他他粉 1/4茶匙

註：EC用的大蛋每隻淨重約50克

Directions 做法

Line muffin pan with paper liners. Peel and grate fresh ginger then squeeze out the juice. Rub muscovado sugar with fingertips to break up any lumps. Separate the eggs and place the egg whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel and vinegar or lemon juice to remove traces of grease). Preheat oven to 325ºF/170ºC.
鬆餅模內放紙模，薑去皮磨細取出薑汁，用手指頭將原蔗黑糖弄散去除顆粒，分開蛋白和蛋黃，放蛋白的鋼盆必需是清潔的(EC習慣把鋼盆及打蛋器配件預先用廚房紙沾檸檬汁或白醋抹一次去除殘餘油份)，焗爐預熱325ºF/170ºC。

For the yolk batter, place sifted flour into another mixing bowl and make a well in the center. Add oil, freshly squeezed ginger juice, water and egg yolks to the well and whisk gently until combined.
低筋麵粉過篩放入另一鋼盆中，將粉往周圍撥成粉牆狀，將油、薑汁、水及蛋黃倒入粉牆中央，輕手用蛋拂攪拌成蛋黃糊備用。

With a hand mixer, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue to beat egg whites until soft peaks. Then slowly add sugar in batches and continue beating until glossy and firm peaks. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
做蛋白霜：用電動打蛋器將蛋白打至起粗泡，加入他他粉繼續打至泡泡變細密，分次加糖打至企身，蛋白霜拉起時呈尖長而末端僅輕微下垂狀(接近乾性發泡)。

Scoop about one third of the meringue into the yolk batter and mix well to lighten. Then scrape this back into the remaining meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until you see no streaks of white.
將三分一蛋白霜混入蛋黃糊中充份拌勻，再倒回蛋白霜鋼盆中輕手用膠刮以切拌方法混合至麵糊成均一顔色，盡量輕手並快手完成混合以免蛋白霜消泡。

Divide batter evenly among the liners. Tap pan against the kitchen counter several times to get rid of any large air bubbles.
將麵糊平均分配放入紙模中，將烤模往桌上輕敲幾下敲出較大的氣泡。

Bake until a wooden skewer inserted in the center of cake comes out clean, about 15 minutes for my oven (every oven is different so adjust baking time accordingly). Remove pan from oven then drop it on the kitchen counter at a distance to minimize shrinkage in the cupcakes. Cool slightly on a wire rack and serve warm.
放入焗爐焗至竹籤插入蛋糕中央取出不沾麵糊，EC家中焗爐約需15分鐘，各家焗爐有别，請自行調節時間，取出後將杯子蛋糕連烤模從高處大約兩、三個手掌位跌下將困於蛋糕內的空氣震破減少蛋糕回縮，轉移到鋼架稍放涼後趁暖食用。.

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Ginger and Muscovado Sugar Chiffon Cupcakes 原蔗黑糖薑汁戚風杯子蛋糕