Ganache Filled Vanilla Chiffon Cupcakes with Vanilla Bean Swiss Meringue Buttercream (Made with Meringue Powder) 軟心朱古力雲尼拿戚風杯子蛋糕配雲尼拿籽瑞士蛋白奶油霜(使用蛋白粉)

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.
EC週末為朋友兒子的生日會製作了雲尼拿和朱古力口味杯子蛋糕，現在跟大家分享食譜。杯子蛋糕是改良版雲尼拿戚風蛋糕，主要增添了麵粉量強化結構並減少蛋糕放涼時回縮情況，配方比例跟香橙戚風杯子蛋糕相約。相比起口感紮實的牛油蛋糕，這些蛋糕既少糖又少油，整體口感十分輕盈。杯子蛋糕內裡注入了軟心朱古力，再配搭少甜的瑞士蛋白奶油霜，食後不會覺得飽滯更不會因吃進過多卡路里而充滿罪疚感。 另外由於享用者全是小孩，為了安全緣故，EC使用蛋白粉代替新鮮蛋白製作奶油霜，這樣便不需使用沒有完全煮熟的蛋白製作蛋白霜了。

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.
EC一般使用長形填餡花嘴為杯子蛋糕注入內餡(詳情可參考軟心朱古力杯子蛋糕配瑞士蛋白奶油霜，檸檬杯子蛋糕配檸檬瑞士蛋白奶油霜和牛油杯子蛋糕配朱古力唧花等食譜)，這次則分享不需用此花嘴的另一方法。只要用小刀圍繞杯子蛋糕頂部剖出蛋糕塊，填入喜歡的餡料再蓋回切好的頂部便可。這是很簡單容易的方法，要注意的是不要把刀尖插得過深弄穿杯子蛋糕，否則注餡時餡料便會從底部流出。

Happy new year everyone! I wish everyone all the best in the year 2019.
祝福大家2019年新年進步！

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Ganache Filled Vanilla Chiffon Cupcakes with Vanilla Bean Swiss Meringue Buttercream (Made with Meringue Powder)
軟心朱古力雲尼拿戚風杯子蛋糕配雲尼拿籽瑞士蛋白奶油霜(使用蛋白粉)

Makes 12
十二個份量

Ingredients

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

材料

雲尼拿戚風杯子蛋糕
低筋麵粉 90克
鹽 1/8茶匙
牛奶 60克
大蛋蛋黃 3個
雲尼拿醬或純雲尼拿香油 1/2茶匙
葡萄籽油(或任何淡味食油) 45克
大蛋蛋白 3個
他他粉 1/4茶匙
細砂糖 55克
註：EC使用的大蛋每隻淨重50-55克

黑朱古力軟心
淡忌廉 60克
調溫黑朱古力 60克
無鹽牛油 (室溫軟化) 15克

雲尼拿籽瑞士蛋白奶油霜
蛋白粉 1湯匙
暖水 3湯匙
細砂糖 35克
鹽 1/8茶匙
無鹽牛油(少許回溫) 150克
雲尼拿醬 2茶匙

Directions 做法

For the Cupcakes 杯子蛋糕
Line cupcake pan with paper liners. Preheat oven to 300ºF/150ºC.
鬆餅模內放紙模，焗爐預熱至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.
低筋麵粉和鹽混合過篩放入鋼盆中，中開一穴後倒入牛奶，蛋黃，雲尼拿醬和油，輕手用蛋拂攪拌均勻成蛋黃糊備用。

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.
用電動打蛋器或座枱式攪拌器(使用打蛋器配件)將蛋白打至起粗泡，加入他他粉(可令蛋白霜更穩定)繼續打至蛋白組織變細密，分次加糖打至有光澤及企身，蛋白霜拉起時呈尖長而末端輕微下垂狀。

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.
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，將麵糊平均分配放入紙模中。

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.
放入焗爐275ºF/135ºC焗20分鐘後轉300ºF/150ºC多焗12至15分鐘焗至上色和熟透(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 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.
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才使用。

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.
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， 需要時可拌入白色色膏調節顏色。

Assembly 裝組
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.
將小刀刀尖45度角插入蛋糕內劃一圈剖開頂部，取出圓錐形蛋糕塊並切掉底部，注入軟心朱古力醬至八分滿後蓋回蛋糕塊，重複將朱古力醬注入所有杯子蛋糕內。

Spoon buttercream into a large piping bag fitted with a large star tip (I used Wilton 2D tip). Pipe a rosette onto each cupcake.
把奶油霜放入已備大號星形花嘴(EC用Wilton 2D花嘴)的唧袋，在杯子蛋糕上唧花。

For how to fill a piping bag and frost the cupcakes, watch the video below.
有關如何入唧袋和唧花可觀看以下影片。

Cross section of my cupcake.
杯子蛋糕橫切面。

Replace 15 g of flour with 15 g of unsweetened cocoa powder for a chocolate version.
用15克無糖可可粉取替15克麵粉便可做成朱古力口味杯子蛋糕。

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