Cupcakes

Yellow Cupcakes with Whipped Ganache Frosting

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.
這是個的鬆軟的基礎杯子蛋糕,食譜修改自牛油蛋糕,做法非常簡單,粉油拌合法簡化了製作過程,因此很快便可做妥麵糊及入爐。EC以打發過的朱古力醬(ganache)作霜飾,不單朱古力味十分濃郁,做法也是同樣的方便快捷,材料只需三種,使用調溫朱古力的話會更好吃。

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
牛油杯子蛋糕配朱古力唧花

Makes 12
12個份量

Ingredients

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

材料

牛油杯子蛋糕
低筋麵粉 150克
泡打粉 3/4茶匙
梳打粉 1/4茶匙
鹽 1/4茶匙
細砂糖(EC用有機蔗糖) 70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) 100克
葡萄籽油(或任何淡味食油) 30克
酸忌廉 120克
大蛋 1隻
大蛋蛋黃 1個
雲尼拿醬或純雲尼拿香油 1/2湯匙

註:EC用的大蛋每隻淨重約50克

朱古力唧花霜飾
優質黑朱古力 (EC用調溫朱古力) 150克
淡忌廉 90克
無鹽牛油 (室溫軟化) 15克

Directions 做法

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.
焗爐預熱325ºF/165ºC,杯子蛋糕模內放紙模,雞蛋及酸忌廉從雪櫃取出回溫,牛油回溫備用(牛油只需放至略軟身,不能過軟)。

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.
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、糖漿及油用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)低速拌成厚麵糊。

Beat in the egg yolk and egg in two addition until combined, scraping down the sides as needed.
蛋黃及全蛋分兩次加入充分拌勻,需要時可清理盆邊。

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.
加入酸忌廉和雲尼拿醬低速拌勻,之後轉中速打一分鐘將空氣混入麵糊及加强蛋糕組織,麵糊應是幼滑濃稠並無顆粒,需要時可用膠刮清理盆邊。

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.
將麵糊平均分配倒入紙模中,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,出爐五分鐘後將杯子蛋糕取出移到鋼架上完全放涼。

 

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
將淡忌廉用微波爐加熱至邊緣冒泡後取出,加入切碎朱古力靜置兩分鐘後攪拌至朱古力溶化,加入軟化牛油拌至順滑有光澤,倒進攪拌盆中,用保鮮紙蓋好放涼至凝固像花生醬般硬度。

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.
用座枱或電動打蛋器中速打發朱古力醬兩至三分鐘直至顏色轉淡及挺立可拉出尖角,不要過度打發因會令霜飾結塊。

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.
把霜飾放入已備星形花嘴的唧袋(EC使用Wilton的2D花嘴),在杯子蛋糕上唧花即成。

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.
杯子蛋糕是為朋友女兒設計的,EC依她的舞蹈班跳舞服裝做了杯子蛋糕裝飾,舞衣上半部用了糖花蕾絲,食譜請參考如何自製糖花蕾絲

Read about my post Fluffy Chocolate Cupcakes for the chocolate cupcake recipe.
朱古力杯子蛋糕食譜請參考超鬆軟朱古力杯子蛋糕

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