Vanilla Chiffon Cupcakes (Tang Mian Method) with Meringue Buttercream 燙麵法雲尼拿戚風杯子蛋糕配蛋白奶油霜

I am sharing with you the latest version of my chiffon cupcake recipe. I have been making Basic Chiffon Cupcakes for quite a while. There are tons of tips in that post so I’m not gonna repeat them here. This version is an upgraded one in which the Tang Mian method is involved. This tang mian method makes the cupcake texture super cottony and large air bubbles are hardly noticeable. My previous cake recipes — such as Chocolate Chiffon Cake (Tang Mian Method), Espresso Cotton Cake and Pandan Cotton Cake — that use this method all have a very airy texture. They are not the best to pair up with buttercream in a cupcake. I have adjusted the ratio to include more flour for a firmer texture. The temperature of the oil used to scald the dough is lowered to prevent the yolk batter from being too lumpy. The finished yolk batter will be less fluid than one made with traditional recipes like the ones listed above. If you have tried Chinese cough syrup (pei pa koa) before, its consistency would describe it.

For the buttercream I am also doing something new to make the preparation even faster. If you have been reading my blog you may realize that I am pretty cautious when it comes to food safety, especially making treats for kids. I used to use pasteurized egg whites for my Foolproof Swiss Meringue Buttercream as it is safer for kids to consume. Later on I switched to meringue powder as I was always left with a big carton of egg whites that ended up going to the trash. Meringue powder is easy to use (check out my blog post, Ganache Filled Vanilla Chiffon Cupcakes with Swiss Meringue Buttercream, for details), but some brands often contain artificial flavoring, making the buttercream taste funny. This time I switched to powdered egg white that I ordered online. I have completely skipped the heating process as powdered egg white is already pasteurized. What’s more, granulated sugar is replaced with icing sugar so absolutely no heating is required to dissolve the sugar. This simplified process has saved so much time and effort and yet the same result is yield. I’m pretty sure that even novice bakers could handle the process with great success.
至於奶油霜方面,這次也是新配方和新做法,比舊有的更加簡單!一向有留意EC網誌的讀者不難發現EC是個十分謹慎的人(尤其是做蛋糕給小朋友吃的時候)。過去做零失敗瑞士蛋白奶油霜的時候EC會使用已經消毒的蛋白,確保所有人都吃得安心。後來因為每次買來的盒裝消毒蛋白 很多時都會因為用不完而要倒掉,所以往後的日子便改成使用蛋白霜粉製作(詳情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))。蛋白霜粉在使用上非常方便,可是某些品牌會在製作過程中添加人工香料改善味道,這令奶油霜的味道變得怪怪的。最近EC終於在網上購買了乾燥蛋白粉,由於蛋白粉是消毒過的,因此製作時可省卻當中把蛋白加熱消毒的步驟。這次EC更以糖粉取代砂糖,不用像之前般大費周章加熱溶解砂糖,省時之餘也大大地簡化了程序,整個製作過程是超簡單的,絕對新手友好。

After reading all this will you be persuaded to make some? Let me know if you like my newest buttercream and chiffon cupcake recipe! If you have other questions regarding this recipe, simply leave me a comment below.

wp-1623863514807.jpgVanilla Chiffon Cupcakes (Tang Mian Method) with Meringue Buttercream 燙麵法雲尼拿戚風杯子蛋糕配蛋白奶油霜

Makes 11


For the Chiffon Cupcakes
80 g cake and pastry flour
A pinch of salt
40 g grapeseed or vegetable oil
60 g milk
1/2 tsp vanilla bean paste or pure vanilla extract
3 large egg yolks
3 large egg whites
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
50 g granulated sugar (I used organic cane sugar)
Notes: the eggs I use each has a net weight of 50 – 55 g.

For the Ganache Filling
60 g whipping cream
60 g dark couverture chocolate
6 g unsalted butter, softened

For the Vanilla Meringue Buttercream
10 g powdered egg white
70 g warm water
45 g icing sugar
A pinch of salt
200 g unsalted butter, slightly softened
2 tsp vanilla bean paste
White food coloring (for color adjustment, optional)


低筋麵粉 80克
鹽 少許
葡葡萄籽油或菜油 40克
牛奶 60克
雲尼拿醬或純雲尼拿香油 1/2茶匙
大蛋蛋黃 3個
大蛋蛋白 3個
白醋或檸檬汁(EC用韓國蘋果醋) 1/2茶匙
細砂糖(EC用有機蔗糖) 50克

淡忌廉 60克
調溫黑朱古力 60克
無鹽牛油 (室溫軟化) 6克

蛋白粉 10克
暖水 70克
糖粉 45克
鹽 少許
無鹽牛油(少許回溫) 200克
雲尼拿醬 2茶匙
白色色膏 (調色用,可略)

Directions 做法

For the Cupcakes 杯子蛋糕
Line cupcake pan with paper liners. Preheat oven to 300ºF/150ºC.

Combine flour and salt in a large mixing bowl. Heat oil in a saucepan over low heat or in the microwave until it reaches 130 – 140ºF/55 – 60ºC. Immediately pour warm oil into the flour mixture and stir with a pair of chopsticks or a spatula to form a smooth paste (i.e. the tang mian or cooked dough). Stir in warm milk in two batches and then the vanilla until it becomes a soft dough. Whisk in egg yolks one at a time, stirring well after each addition. Batter will be glossy, smooth and of a thick syrup consistency.
把油放小鍋中小火加熱至130 – 140ºF/55 – 60ºC(或使用微波爐加熱),加入乾粉中用筷子或膠刮攪拌成順滑燙麵糊,分兩次拌入暖牛奶和雲尼拿攪拌成軟麵糰,之後逐顆蛋黃加入攪拌均勻(每次要完全拌匀才加另一顆),此時蛋黃糊應光滑無顆粒並呈枇杷膏般流動狀態。

In another impeccably clean mixing bowl, whip egg whites and vinegar with a hand mixer 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 straight and pointy shape but the tip will fall back only very slightly.

Add one third of the meringue to the yolk batter and fold with a whisk to lighten. Add mixture back to the meringue and fold gently and thoroughly first with a whisk then with a spatula until homogeneous.

Divide batter evenly among liners (I use a spring loaded ice cream scoop). Tap the pan against the countertop to release large air pockets and to level the batter. Place the cupcake pan on a baking sheet to weaken the heat source from the lower baking element and place in the oven along with a small ramekin filled with hot water.

Reduce oven temperature to 275ºF/135ºC and bake for 40 minutes. Carefully remove the ramekin of hot water then increase to 300ºF/150ºC and bake for 5 minutes more to brown and dry out the top. Add a few more minutes of baking time if the cupcake surface doesn’t feel firm to the touch and tent with a piece of aluminum foil as needed. Cupcakes that are not baked thoroughly would usually shrink during cooling. All ovens are different so adjust baking time accordingly.

Remove from the oven and cool in pan for 5 minutes. Transfer cupcakes to a wire rack to cool completely. Store cupcakes in an airtight food container and let rest for a couple of hours until the surface of the cupcakes becomes soft.

For the Ganache FIllng 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 thickened to a condensed milk consistency before using.

For the Meringue Buttercream 蛋白奶油霜
Combine powdered egg white and warm water in a large mixing bowl. Set aside for 5 minutes. With a hand mixer, whip mixture with medium speed until it forms glossy and firm peaks.

Place butter and salt in a separate mixing bowl and beat with an electric mixer or stand mixer fitted with the paddle attachment until fluffy. 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.
將牛油和鹽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)打至鬆發,分三次把蛋白霜加進牛油中打勻,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。

To Assemble 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.

I use a cupcake corer and small syringe for this and here’s the video.

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.

For how to fill a piping bag and frost the cupcakes, watch the video below.

The unfrosted cupcakes.


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