Easy Vanilla Cupcakes 簡易雲尼拿杯子蛋糕

Last time I shared my tutorial on the Lightning McQueen cupcake and here is the recipe i used for the cupcakes. The recipe was based loosely on the famous Billy’s Vanilla Vanilla Cupcakes. I made adjustments following the methods I applied to my Easy Chocolate Cupcakes. I compensated the loss of moisture by adding liquid ingredients such as syrup and oil ss sugar was reduced. What’s more, milk was replaced by plain yogurt to make the cupcakes fluffier.
上回分享了閃電麥坤造型杯子蛋糕做法，以下是杯子蛋糕做法。食譜以著名的Billy’s Vanilla Vanilla Cupcakes配方為基礎，EC減少了糖量，再依超鬆軟朱古力杯子蛋糕的做法換進少量液體油及液體糖彌補減糖後蛋糕變乾的問題。為了令蛋糕更鬆軟，EC把配方內牛奶轉為原味乳酪。

The vanilla Swiss meringue buttercream was prepared by my foolproof method and I’ve provided a link to the recipe below. I tinted it yellow and decorated the frosted cupcakes with red sprinkles to match the Lightning McQueen themed birthday party..
為了配合閃電麥坤主題生日會，EC把奶油霜調成黃色，也在杯子蛋糕上洒了紅色彩糖作裝飾。EC的瑞士蛋白奶油霜是零失敗簡單製法，下面己附食譜連結。

Easy Vanilla Cupcakes
簡易雲尼拿杯子蛋糕

Makes 12 cupcakes
12個份量

Ingredients

For the Cupcakes
100 g cake and pastry flour
80 g all-purpose flour
3/4 tsp baking powder
1/3 tsp baking soda
1/4 tsp salt
100 g granulated sugar (I used organic cane sugar)
1 Tbsp (about 20 g) homemade invert sugar (may be replaced with light corn syrup, maple syrup or honey)
90 g unsalted butter, softened
25 g grapeseed oil (or any light tasting oil)
120 g plain yogurt
2 large eggs
2 tsp vanilla bean paste or pure vanilla extract

For the Decorations
Vanilla Swiss Meringue Buttercream (click here for the recipe)
Red sprinkles

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

材料

杯子蛋糕
低筋麵粉 100克
中筋麵粉 80克
泡打粉 3/4茶匙
梳打粉 1/3茶匙
鹽 1/4茶匙
細砂糖(EC用有機蔗糖) 100克
自製轉化糖漿(可用粟膠，楓糖漿或蜜糖代替) 1湯匙 (約20克)
無鹽牛油(放軟) 90克
葡萄籽油(或任何淡味食油) 25克
原味乳酪 120克
大蛋 2隻
雲尼拿醬或純雲尼拿香油 2茶匙

裝飾
雲尼拿瑞士蛋白奶油霜(做法請到此)
紅色彩糖

註：EC用的大蛋每隻淨重約50克

Directions 做法

Preheat oven to 325ºF/160ºC. Line cupcake pan with paper liners. Bring eggs and yogurt back to room temperature. Butter should be slightly softened but not too soft and squishy.
焗爐預熱325ºF/160ºC，杯子蛋糕模內放紙模，雞蛋及乳酪從雪櫃取出回溫，牛油放軟備用(牛油只需放至少許軟身，不能過軟)。

In a mixing bowl, sift together the flours, baking powder, baking soda, salt, and sugar and mix well. Add softened butter and oil. With a hand mixer or a stand mixer fitted with the paddle attachment, beat with low speed until mixture becomes sandy.
麵粉、泡打粉、梳打粉、鹽及糖混合放在鋼盆內拌匀，加入軟化牛油及油用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)低速拌成濕沙狀。

Add the eggs one at a time, beating well with low speed after each addition. Beat in syrup and vanilla.
雞蛋逐隻加入慢速拌至完全混合，加入糖漿和雲尼拿醬拌勻。

Add yogurt in three additions and beat with low speed until incorporated, scraping the sides and bottom of bowl as needed. Raise speed to medium and beat for 1 minute to aerate the batter and develop the cake’s structure. Batter will be fluffy and thick.
乳酪分三次加入麵糊中低速拌勻，需要時可用膠刮清理盆邊和底部，攪拌均勻後轉中速打一分鐘將空氣混入麵糊及加强蛋糕組織，麵糊呈鬆軟濃稠狀。

Divide batter evenly among liners (I used an ice-cream scoop. You may want to read about my post, How to Evenly Distribute Cupcake Batter) . Bake until the cupcakes spring back to the touch and a toothpick inserted into the center of cupcake comes out clean, about 15 to 18 minutes for my oven. Adjust oven temperature and baking time accordingly for your own oven.
將麵糊平均分配倒入紙模中(EC用雪糕勺，詳情可參考如何平均分配麵糊)，入爐焗至蛋糕表面有彈性及竹籤插入蛋糕中央取出不沾麵糊，EC家中焗爐約需15至18分鐘，請自行調節焗爐火力及時間。

Cool in pan for 5 minutes. Transfer cupcakes to wire rack to cool completely. Do not let them cool completely in the pan as condensation will make the cupcake liners soggy. Frost cooled cupcakes with Swiss meringue buttercream then decorate with sprinkles.
出爐五分鐘後將杯子蛋糕取出移到鋼架上完全放涼，別讓杯子蛋糕留在模中放凉，倒汗水會令紙模變濕，完全放涼後可唧上瑞士蛋白奶油霜，洒上彩糖即成。

This recipe is also great for layer cakes. The following 9 by 13 inch sheet cake was a double batch. I inserted three heating cores into the batter to help with even heat distribution. Read about my post How to Bake Flat Layer Cakes for more information.
此食譜可製作蛋糕底，雙倍份量可作下圖的9×13寸長形蛋糕。為了協助蛋糕平均受熱，EC在麵糊內插入了三支加熱芯，詳情請參閱網誌如何焗出表面平坦的蛋糕。