I have always used pasteurized egg whites for my Swiss meringue buttercream (read about my blog post, Foolproof Swiss Meringue Buttercream) but this is not the best for young kids and pregnant women as the egg whites are not thoroughly cooked. In the past I would frost the cupcakes with whipped ganache for them (read about my blog post, Yellow Cupcakes with Whipped Ganache Frosting). Last week I tried making SMBC with meringue powder for my very first time and actually I was very pleased with the result. The buttercream tasted slightly different then one made with pasteurized egg whites (was it due to the fact that Wilton’s meringue powder contains artificial flavors?) but both texture were pretty much the same. Meringue powder is incredibly convenient and easy to use. In general, 2 teaspoons of meringue powder plus 2 tablespoons of water equals 1 large egg white. Follow the instructions on the package for detailed directions.
EC一般使用消毒蛋白製作瑞士蛋白奶油霜(詳細食譜請到零失敗瑞士蛋白奶油霜)。 可是蛋白未經徹底煮熟，對於年幼小孩和孕婦來說始終不是最佳選擇哦！以往EC會使用打發過的朱古力醬作霜飾(詳細食譜請到牛油杯子蛋糕配朱古力唧花)，這次首次以蛋白粉打發蛋白霜，效果十分滿意呢！味道方便EC覺得兩者有少許分別(會不會是因為Wilton的蛋白粉含有香料呢？) 但兩種奶油霜不論外貌和質地均無分別。 蛋白粉使用十分簡單方便，一般可用兩茶匙蛋白粉加兩湯匙水拌勻代替一隻大蛋蛋白。 詳細做法可參考包裝上的產品說明。
Instead of Fluffy Chocolate Cupcakes, I adpated Chocolate Tang Mian Sponge Cake as cupcake. Sponge cake contains less butter and no leavening agent such as baking powder and baking soda. And because my SMBC contained no food color (the uncolored buttercream has an off-white creamy color and you can clearly see the specks of vanilla bean), everything is healthier for little kids. I also filled the cupcakes with chocolate ganache. Not only does it make the cupcakes more chocolatey, it would also be a little surprise for your guests. My daughter excitedly told me, “Mom, look, there is chocolate filling inside!” after taking several bites. For my younger son, well, he simply ate everything in a jiffy (as usual) without noticing and told me the cupcake was yummy.
杯子蛋糕方面，EC沒有使用慣用的超鬆軟朱古力杯子蛋糕而是改用了燙麵法朱古力海綿蛋糕。 海綿蛋糕牛油份量較少，亦沒有加入如泡打粉和梳打粉等膨脹劑；加上奶油霜沒有加任何色膏調色 (原色奶油霜是淡淡的奶白色，更可清楚望到粒粒雲尼拿籽)，因此年幼小孩可更放心食用。 另外EC在杯子蛋糕內注入了朱古力醬，既可增強朱古力味，亦能帶來小驚喜。 EC女兒今天吃了幾口後便興奮大叫“啊！媽媽，內裡有朱古力餡呢！”至於小兒子嘛，當然一如以往的以九秒九速度鯨吞整個杯子蛋糕，然後跟EC說很美味啦！
Ganache Filled Chocolate Cupcake with Swiss Meringue Buttercream made with Meringue Powder
軟心朱古力杯子蛋糕配瑞士蛋白奶油霜(使用蛋白粉)
Makes 10 cupcakes
十個杯子蛋糕份量
Ingredients
For the Tang Mian Chocolate Cupcake
32 g cake and pastry flour
13 g unsweetened cocoa powder
1/8 tsp salt
30 g unsalted butter
35 g milk
3 large egg yolks + 1/2 large egg white
1/2 tsp vanilla bean paste or pure vanilla extract
2-1/2 large egg whites
1/4 tsp cream of tartar
45 g granulated sugar
Notes: the eggs I use each has a net weight of 50 – 55 g.
For the Swiss Meringue Buttercream
4 tsp meringue powder
4 Tbsp water
45 g granulated sugar
1/8 tsp salt
200 g unsalted butter, slightly softened
2 tsp vanilla bean paste
For the Ganache
60 g whipping cream
60 g dark couverture chocolate
6 g unsalted butter, softened
材料
燙麵法朱古力杯子蛋糕
低筋麵粉 32克
無糖可可粉 13克
鹽 1/8茶匙
無鹽牛油 30克
牛奶 35克
大蛋蛋黃 3個 + 大蛋蛋白 1/2個
雲尼拿醬或純雲尼拿香油 1/2茶匙
大蛋蛋白 2-1/2個
他他粉 1/4茶匙
細砂糖 45克
註：EC使用的大蛋每隻淨重50-55克
瑞士蛋白奶油霜
蛋白粉 4茶匙
水 4湯匙
細砂糖 45克
鹽 1/8茶匙
無鹽牛油(少許回溫) 200克
雲尼拿醬 2茶匙
朱古力軟心
淡忌廉 60克
調溫黑朱古力 60克
無鹽牛油 (室溫軟化) 6克
Directions 做法
For the Cupcakes 杯子蛋糕
Combine and sift together the flour, cocoa powder and salt in a mixing bowl. Set aside. Line cupcake pan with paper liners. Preheat oven to 300ºF/150ºC.
麵粉，可可粉和鹽混合過篩置鋼盆中備用，鬆餅模內放紙模，焗爐預熱至300ºF/150ºC。
Heat butter in a saucepan over low heat until it starts to bubble (but not boiling). Immediately pour into the flour mixture. Whisk to form a smooth paste (i.e. the tang mian or cooked dough). Stir in warm milk in three batches until it becomes soft dough like.
牛油放小鍋小火加熱至冒泡(不要煮滾)後立即撞入乾粉中，用蛋拂攪拌成順滑燙麵糊，分三次拌入暖牛奶攪拌成軟麵糰。
Whisk in egg yolks and half of an egg white one at a time, stirring well after each addition. Batter will be glossy, smooth and runny.
蛋黃和半隻蛋白逐顆加入攪拌(每次要完全拌匀才加另一顆)，蛋黃糊應光滑無顆粒並呈流質。
In another clean mixing bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar (to stabilize the meringue) and continue to beat until foamy. Then slowly add sugar in batches and continue beating until firm peak forms. When you lift up the whisk, the meringue will stand up with a large curvy tip.
把蛋白放在另一乾淨的鋼盆中，用電動打蛋器打至起粗泡，加入他他粉(可令蛋白霜更穩定)繼續打至泡泡變細密，分次加糖打至濕性發泡，拉起打蛋器時蛋白霜企身呈大彎勾。
Add one third of the meringue to the yolk batter and fold to lighten. Add the remaining meringue in two batches. Fold gently and thoroughly with a spatula until homogeneous.
將三分一蛋白霜混入蛋黃糊中充份拌勻，餘下的蛋白霜分兩次加入用膠刮輕手以切拌方法混合至顔色均一。
Divide batter evenly among liners. Bake until a toothpick inserted into the center of cupcake comes out clean, about 20 minutes. All ovens are different so adjust baking time accordingly. Cool in pan for 5 minutes. Transfer cupcakes to wire rack to cool completely.
將麵糊平均分配放入紙模中，放入焗爐焗約20分鐘至竹籤插入蛋糕中央取出不沾麵糊，各家焗爐有别，請自行調節時間，出爐五分鐘後將杯子蛋糕取出移到鐵架上完全放涼。
For the Buttercream 奶油霜
Before preparing the meringue, wipe the mixing bowl and the whisk attachment with paper towel and vinegar or lemon juice to remove any traces of grease. Place meringue powder and water in the mixing bowl. Stir to combine then set aside for 5 minutes. Add sugar and salt to the mixing bowl and stir well. Set bowl over a pot of simmering water and whisk constantly until sugar has completely dissolved (the temperature of an instant-read thermometer would read about 140°F/ 60°C). Remove from heat then whip mixture with an electric mixer until it forms glossy and firm peaks.
製作蛋白霜前先將打蛋器配件及鋼盆用廚房紙沾點白醋或檸檬汁抹一次去除殘餘油污，鋼盆內放蛋白粉和水拌勻， 靜置五分鐘後加入糖和鹽拌勻，小鍋內加水煮至微滾，將鋼盆放在小鍋上，開小火隔水用蒸氣加熱至糖溶(大約140°F/ 60°C)，離火後用電動打蛋器打發成挺身和有光澤的蛋白霜，備用。
Place butter in a separate mixing bowl and beat with an electric mixer or stand mixer fitted with the paddle attachment until creamy. Add meringue into the bowl of butter in three additions, beating well after each addition. Scrape the sides and bottom of bowl with a spatula if needed. Add vanilla bean paste and beat with low speed until blended.
將牛油放在另一鋼盆用電動打蛋器或坐枱式攪拌器(使用攪拌槳配件)打滑，然後分三次把蛋白霜加進牛油中，每次拌勻後才添加另一次，有需要時可用膠刮清理盆底及盆邊，加入雲尼拿醬低速攪拌至完全混合。
For the Ganache 朱古力軟心
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. Cover with plastic wrap and let cool until mixture has thicken to a condensed milk 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，用保鮮紙蓋好，放涼至像煉奶般稠度。
Assembly 裝組
Spoon ganache into a pastry bag fitted with a Bismarck tip (I used Wilton’s #230 tip). Poke tip about halfway into the cupcake and squeeze about 10 g of ganache into each cupcake. Pull the tip straight up slowly as you squeeze. When you feel the cupcake expanding, stop squeezing and pull the tip out (you could weigh each cupcake before and after filling if needed). Repeat until all cupcakes are filled.
將朱古力軟心醬倒進已放長尖花嘴(EC用 Wilton #230 花嘴)的唧袋，將花嘴插入杯子蛋糕中央後將約10克朱古力醬注入，一邊注入一邊慢慢將唧袋往上移，當感到杯子蛋糕有些漲時便可停止並將花嘴完全抽出(可於注餡前後量度杯子蛋糕重量)，重複將朱古力醬注入所有杯子蛋糕內。
Spoon buttercream into another piping bag fitted with a large star tip. Pipe a rosette onto each cupcake. For how to fill a piping bag and frost the cupcakes, watch the video below.
把奶油霜放入另一已備大號星形花嘴的唧袋，在杯子蛋糕上唧花，有關如何入唧袋和唧花可觀看以下影片。
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