I’ve made some chocolate and vanilla cupcakes for the birthday party of my friend’s son over the weekend and I’d like to share my recipe with all my readers. The cupcake recipe was a modification of my Vanilla Chiffon Cake. I have increased the flour amount for a stronger structure which prevents the cupcakes from collapsing upon cooling and the amended recipe is very similar to my Orange Chiffon Cupcakes. Compared to butter based cake which is denser in texture, these cupcakes have much less sugar and oil so they are very light-tasting. Each cupcake is filled with dark chocolate ganache and topped with a swirl of Swiss Meringue Buttercream that is also made with reduced sugar. You won’t feel too full or guilty due to the calories after devouring one. I have replaced fresh egg whites in the buttercream recipe with meringue powder to eliminate the risk of making meringue from raw egg whites. This is mainly for safety reason as the cupcakes were made for a kids’ party.
I usually fill my cupcakes with a long filling tip (read about my blog posts, Ganache Filled Chocolate Cupcake with Swiss Meringue Buttercream made with Meringue Powder, Lemon Curd Cupcakes with Lemon Swiss Meringue Buttercream, and Yellow Cupcakes with Whipped Ganache Frosting). This time I am sharing with you another method that doesn’t require this specific filling tip. All you need is to cut out a cone shape from the top of the cupcake, fill the hole with your favorite filling, then place the trimmed part back on. It is fairly simple. Just make sure you don’t insert the knife too deep and cut through the bottom of cupcake or else the filling will leak out from the bottom.
Happy new year everyone! I wish everyone all the best in the year 2019.
Ganache Filled Vanilla Chiffon Cupcakes with Vanilla Bean Swiss Meringue Buttercream (Made with Meringue Powder)
For the Vanilla Chiffon Cupcakes
90 g cake and pastry flour
1/8 tsp salt
60 g milk
3 large egg yolks
1/2 tsp vanilla bean paste or pure vanilla extract
45 g grapeseed oil (or any light tasting oil)
3 large egg whites
1/4 tsp cream of tartar
55 g granulated sugar
Notes: the eggs I use each has a net weight of 50 – 55 g.
For the Dark Chocolate Ganache
60 g whipping cream
60 g dark couverture chocolate
15 g unsalted butter, softened
For the Vanilla Bean Swiss Meringue Buttercream
1 Tbsp meringue powder
3 Tbsp warm water
35 g granulated sugar
1/8 tsp salt
150 g unsalted butter, slightly softened
2 tsp vanilla bean paste
無鹽牛油 (室溫軟化) 15克
For the Cupcakes 杯子蛋糕
Line cupcake pan with paper liners. Preheat oven to 300ºF/150ºC.
Combine and sift together the flour and salt in a mixing bowl. Make a well in the center then pour in the milk, egg yolks, vanilla paste and oil. Whisk gently until incorporated. Set aside.
With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
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. Divide batter evenly among liners.
Reduce oven temperature to 275ºF/135ºC and bake for 20 minutes. Increase to 300ºF/150ºC and bake for 12 to 15 minutes more to brown the top and bake until a toothpick inserted into the center of cupcake comes out clean. All ovens are different so adjust baking time accordingly. Cool in pan for 5 minutes. Transfer cupcakes to wire rack to cool completely.
For the Ganache 軟心朱古力
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 before using.
For the Swiss Meringue Buttercream 瑞士蛋白奶油霜
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.
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. Beat in white food coloring if needed.
Insert the tip of a paring knife into the top of the cupcake at a 45 degree angle. Cut around the top by making a circle to cut out a cone. Take out the cone shape then cut out the pointy side. Fill the hole with chocolate ganache until 4/5 full then cover with the top, flat part of the cone. Repeat until all cupcakes are filled.
Spoon buttercream into a large piping bag fitted with a large star tip (I used Wilton 2D tip). Pipe a rosette onto each cupcake.
For how to fill a piping bag and frost the cupcakes, watch the video below.
Cross section of my cupcake.
Replace 15 g of flour with 15 g of unsweetened cocoa powder for a chocolate version.
If you want to republish this recipe, please link back to this post.
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