This is a simple and basic recipe which produces fluffy yellow cupcakes. I created this cupcake recipe by slightly modifying my Yellow Butter Cake. The reverse creaming method is so quick and efficient that you can whip up a batch and then bake in no time! I decorated them with a decadent whipped chocolate ganache icing that is also very simple to prepare. It takes only three ingredients and is delicious especially if you use couverture chocolate.
Whipped ganache frosting is basically a ganache that is whipped. Firstly a ganache is mixed as in making Chocolate Truffles. After letting it sit at room temperature to set, air is incorporated into the ganache to form a frosting. The whipping can be done by a stand or electric mixer (or even by hand with a whisk if you have strong biceps). It is just a matter of time. Once whipped, the ganache frosting should be used promptly as it will firm up quickly.
朱古力唧花(whipped ganache frosting)基本上就是經過打發了的朱古力醬(ganache)；首先要好像松露朱古力一樣製作朱古力醬，待其凝固後便可將空氣混入做成霜飾。座枱式及電動打蛋器(葚至以蛋拂使勁的用手攪拌)也能做到同樣的打發效果，只是所需時間不同而己。朱古力醬一經打發要立刻使用，否則霜飾很快開始變硬。
Yellow Cupcakes with Whipped Ganache Frosting
For the Yellow Cupcakes
150 g cake and pastry flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
70 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)
100 g unsalted butter, softened
30 g grapeseed oil (or any light tasting oil)
120 g sour cream
1 large egg
1 large egg yolk
1/2 Tbsp vanilla bean paste or pure vanilla extract
Notes: The eggs I use are about 50 g each without shells.
For the Whipped Ganache Frosting
150 g premium quality dark chocolate (I used coverture chocolate)
90 g whipping cream
15 g unsalted butter, softened
自製轉化糖漿(可用粟膠，楓糖漿或蜜糖代替) 1湯匙 (約20克)
優質黑朱古力 (EC用調溫朱古力) 150克
無鹽牛油 (室溫軟化) 15克
For the Cupcakes 杯子蛋糕
Preheat oven to 325ºF/165ºC. Line cupcake pan with paper liners. Bring eggs and sour cream back to room temperature. Butter should be softened but not too soft and squishy.
In a mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar and stir well to combine. Add softened butter, syrup and oil. With a hand mixer or a stand mixer fitted with the paddle attachment, beat with low speed until mixture becomes a thick batter.
Beat in the egg yolk and egg in two addition until combined, scraping down the sides as needed.
Add sour cream and vanilla bean paste then beat with low speed until fully incorporated. Beat with medium speed for 1 minute to aerate the batter and develop the cake’s structure. Batter should be thick, smooth and free of lumps. Scrape down the sides as needed.
Divide batter evenly among liners. 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 in my oven. Adjust oven temperature and baking time accordingly for your own oven. Cool in pan for 5 minutes. Transfer cupcakes to a wire rack to cool completely.
For the Frosting 霜飾
Heat cream in the microwave to almost a boil. Place chocolate pieces in the hot cream and let sit for 2 minutes before stirring. Mix until the chocolate is melted. Stir in softened butter until well incorporated. Mixture should be smooth and glossy. Transfer mixture to a mixing bowl. Cover with plastic wrap and let cool until mixture is thick and has a peanut butter consistency
With a hand or stand mixer fitted with the whisk attachment, beat mixture with medium speed for 2 to 3 minutes until color has lightened and firm peaks. Do not over whip or it will become chunky.
To Assemble 裝組
Place whipped ganache into a piping bag fitted with a star tip (I used Wilton 2D tip). Pipe ganache onto cupcakes.
The cupcakes were for my friend’s daughter. I made some dance themed cupcakes toppers for her as they were for her classmates at her dancing class. The top part of the costume was made with sugar lace. Read about my blog post How to Make Edible Sugar Lace from Scratch for the recipe.
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