Happy 2021! Last year went by pretty fast as our family had been staying home most of the time due to the lockdown. Hope that the pandemic mode and lockdown will be over soon and everything will slowly get back to normal. This was the first sugar-free treat I made for myself this year. Both cupcakes and buttercream were made with natural sugar substitute with a zero net carb. The source of carbohydrates from this recipe is mainly from flours and milk. I included some whole grain brown rice flour for added nutrition. It could be replaced with other kinds or whole grain flours or whole wheat flour. This recipe yields 10 cupcakes and each cupcake, with frosting included, contains about 6.1 g net carbs. For a gluten-free version, follow my blog post, Gluten-Free Tangerine Chiffon Cake, and replace the 80 g of flours with 23 g brown rice flour, 34 g rice flour, 10 g potato starch and 13 g tapioca starch. Or if you don’t have that many gluten-flours on hand, use 80 g brown rice flour then. This was what I used in my Gluten Free Earl Grey Chiffon Cake recipe; however, the cake will come out not as springy.
新年快樂！因封城的關係EC與家人常常留在家中，二零二零年彷彿霎眼間便過去了。二零二一年願疫症快點過去，好讓一切重回正軌。這是今年EC第一個做給自己吃的小點心，杯子蛋糕和奶油霜皆使用零碳水的天然代糖。配方主要碳水化合物源自兩種麵粉和牛奶，EC加入了少量全穀物糙米粉增添營養，沒有的話也可用其他全穀麵粉或全麥麵粉的。配方份量大約做到十個杯子蛋糕，每個蛋糕(連奶油霜)的淨碳水化合物含量大約6.1克。對麩質敏感的人亦可參考無麩質柑橘戚風蛋糕的配方，把80克麵粉總量轉換算成23克糙米粉、34克粘米粉、10克馬鈴薯澱粉和13克木薯粉。 沒有不同無麩質麵粉的話也可參考伯爵茶糙米戚風蛋糕的配方全數使用80克糙米粉，只是蛋糕質感不如前者般有彈性。
My buttercream recipe is the sugar-free version of my Foolproof Swiss Meringue Buttercream that is scaled-down. The preparation is much simplified which increases your success rate radically. If you are concerned about consuming uncooked white egg (like I do all the time as I have kids at home), follow my post, Ganache Filled Vanilla Chiffon Cupcakes with Vanilla Bean Swiss Meringue Buttercream (Made with Meringue Powder), to make the buttercream out of meringue powder and replace the sugar with an equal amount of either Lakanto or Swerve. Note that there are 4 g of net carbohydrates in each 6 g of meringue powder. So you will need to take that into account while you count your carbs (even though this amount is not much). And as meringue powder does contain sugar, your buttercream won’t be entirely “sugar-free”. With the use of meringue powder, the net carb for each cupcake (with frosting included) would pump up to roughly 7 g instead of 6.1 g.
奶油霜做法是零失敗瑞士蛋白奶油霜的無糖版本，是原食譜的三份二份量，簡化了的步驟使成功率大大地提高。若像EC般擔心蛋白沒有完全煮熟不適合小朋友食用的話，你大可參考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)這篇網誌，當中的奶油霜是使用蛋白霜粉製作的，用同等份量的Swerve或Lakanto去取替砂糖便可，小孩子可安心食用。不過要注意的是六克蛋白霜粉大約有四克碳水化合物，使用時需要把這額外的碳水化合物計算在內(雖然數量不多)。加上蛋白霜粉一般含糖，做出的奶油霜不能百分百的稱作無糖。若用蛋白霜粉製作杯子蛋糕，連奶油霜計每個淨碳水化合物由6.1克增至7克。
Sugar-Free Sponge Cupcakes with Espresso Swiss Meringue Buttercream
無糖海綿杯子蛋糕配咖啡瑞士蛋白奶油霜
Makes 10
十個份量
Ingredients
For the Sugar-Free Sponge Cupcakes
64 g cake and pastry flour
16 g brown rice flour
A pinch of salt
3 large eggs, separated
1/2 tsp lemon juice or white vinegar (I used Korean apple vinegar)
50 g erythritol and oligosaccharide/monk fruit blend sugar substitute (I used Swerve or Lakanto)
30 g grapeseed or vegetable oil
30 g milk
Notes: The eggs I use are about 50 g each without shells.
For the Sugar-Free Espresso Swiss Meringue Buttercream
65 g egg white (from about 2 large eggs)
40 g erythritol and oligosaccharide/monk fruit blend sugar substitute (I used Swerve or Lakanto)
A pinch of salt
180 g unsalted butter, cubed and slightly softened
1 tsp instant espresso powder (dissolved in 1/4 tsp hot water)
材料
無糖海綿杯子蛋糕
低筋麵粉 64克
糙米粉 16克
鹽 少許
大蛋(分開蛋白和蛋黃) 3隻
白醋或檸檬汁(EC用韓國蘋果醋) 1/2茶匙
赤藻醣醇加寡糖/羅漢果糖混合天然代糖(EC用Swerve或Lakanto) 50克
葡萄籽油或菜油 30克
牛奶 30克
註：EC使用的大蛋每隻淨重約50克)
無糖咖啡口味瑞士蛋白奶油霜
蛋白 65克 (約2隻大蛋份量)
赤藻醣醇加寡糖/羅漢果糖混合天然代糖(EC用Swerve或Lakanto) 40克
鹽 少許
無鹽牛油 (少許回溫及切丁) 180克
即溶特濃咖啡粉 1茶匙(加1/4茶匙熱水開勻)
Directions 做法
For the Cupcakes 杯子蛋糕
Preheat the oven to 300ºF/150ºC. Line a 12-hole muffin tray with cupcake liners. Sift together the flour, brown rice flour and salt. Set aside.
焗爐預熱300ºF/150ºC，十二連蛋糕模底内放紙托；麵粉、糙米粉及鹽混合過篩備用。
In a clean mixing bowl, whip egg whites and vinegar with a stand mixer fitted with the whisk attachment or a hand mixer until soft peaks form. Gradually add the sugar substitute in batches and continue beating until glossy and firm peaks form. Add in the yolks and beat with medium speed until incorporated, about one minute. The mixture will be very creamy, fluffy and hold soft peaks while you lift the whisk up.
取清潔的鋼盆放入蛋白及醋，用坐枱式攪拌器(使用打蛋器配件)或電動打蛋器將蛋白打至軟勾狀，分次加入天然代糖打至企身和有光澤，加入蛋黃轉用中速打大約一分鐘至稠身，蛋漿此時變得順滑蓬鬆及呈軟勾狀。
Sift half of the flour mixture over the batter and fold into the batter. Fold in the milk and oil. Sift remaining flour mixture over and fold gently until smooth and just combined. Scrape the bottom and sides of the bowl with a spatula.
篩入一半乾粉拌匀，加入牛奶及油拌匀後拌入餘下乾粉至麵糊順滑無粉粒，用膠刮整理盆底和盆邊。
Divide batter evenly among the paper cases. Tap tray against the kitchen counter several times to get rid of any large air bubbles. Bake at 275ºF/135ºC until the cake springs back to the touch and a toothpick inserted into the center of cake comes out clean, about 40 minutes. Every oven is different so adjust baking time accordingly. Remove from the tray after 5 minutes and cool completely on a wire rack.
*I placed the muffin tray on a silicon mat lined cookie sheet and baked with a cup of hot water in the oven. The steam and the reduced heat from the bottom of the oven prevent the cupcakes from cracking.
將麵糊平均分配入紙模中，往枱上輕敲幾下敲出較大的氣泡，入爐後轉用275ºF/135ºC焗至蛋糕表面有彈性及竹籤插入蛋糕中央取出不沾麵糊，約40分鐘，不同焗爐可能要不同時間，請自行調節，出爐五分鐘後取出杯子蛋糕轉到鋼架上完全放涼。
*EC把模放在墊了矽膠墊的曲奇托盆上減少底火，旁邊放一杯熱水避免蛋糕過乾
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. Add egg whites, sugar substitute and salt to the mixing bowl. Set bowl over a pot of simmering water and whisk constantly until the temperature of an instant-read thermometer reaches 160°F/ 71°C in order to pasteurize the eggs (or until the sugar substitute has completely dissolved if pasteurized egg white or meringue powder is used). Keep stirring while heating so the egg whites won’t be cooked.
製作蛋白霜前先將打蛋器配件及鋼盤用廚房紙沾點白醋或檸檬汁抹一次去除殘餘油污，鋼盤內放進蛋白、天然代糖和鹽，小鍋內加水煮至微滾，將鋼盤放在小鍋上，開小火隔水用蒸氣將蛋白加熱至160°F/ 71°C進行消毒(若使用盒裝消毒蛋白或蛋白霜粉只需加熱至糖溶)，其間要常常攪拌以免煮熟蛋白。
With an electric mixer or a stand mixer fitted with the whisk attachment, whip mixture on high speed until it is glossy and forms firm peak. If the bowl still feels warm, continue whipping with low speed until it is cool to the touch. Set aside.
用電動打蛋器或坐枱式攪拌器(使用打蛋器配件)將蛋白高速打發成挺身和有光澤的蛋白霜，若鋼盤仍有餘熱可用低速繼續攪拌至鋼盤溫度冷却，備用。
Place butter cubes in a separate mixing bowl and beat with the paddle attachment until light and fluffy. Add espresso mixture and meringue (in two batches) and beat with medium speed until fully incorporated, scraping the sides and bottom of the bowl with a spatula if needed.
將軟化牛油放在另一鋼盤用電動打蛋器或坐枱式攪拌器(使用攪拌槳配件)打至鬆發，加入咖啡溶液和分兩次加入蛋白霜中速打攪打至完全混合，需要時用膠刮清理盤底及盤邊。
To Assemble 裝組
Spoon buttercream into a large piping bag fitted with a large star tip. Pipe a rosette onto each completely cooled cupcake. Serve at room temperature.
把奶油霜放入已備大號星形花嘴的唧袋，把奶油霜逐一唧在已完全放涼的杯子蛋糕上，杯子蛋糕需室溫食用。
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。
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