Here’s the newer and upgraded version of Vanilla Chiffon Cupcakes (Tang Mian Method) with Meringue Buttercream. The previous recipe involved warming the oil before mixing with the flour. And this time I’ve totally ditched this process. Compared to the traditional mixing method, this method in which the egg yolks are incorporated during the last stage results in cupcakes with a more delicate texture. This recipe is good for both cupcake and cake layers (refer to my other blog post, Chestnut Cake with Fresh Fruits for detailed instructions). For chocolate flavour, check out Chocolate Chiffon Cupcakes (2) for the recipe.
I’ve also made slight adjustments for the buttercream. I sort of play around with the speed to make the buttercream texture more airy. It’s important to reduce the mixing speed at the end to minimize air bubbles though. Skipping this step will make your buttercream full or large bubbles that, when popped, create a crater-like appearance on the surface of the buttercream. You won’t be able to see them from afar. but they will be quite visible if you look at the cupcake closely (especially if the popping happens at the edge of the piped buttercream as the edge will look ragged). So please don’t ignore this extra process as this will make your buttercream look much smoother.
This is not the first time I shared my cupcake and buttercream recipes so I didn’t bother taking pictures. For pictures, please visit the above mentioned blog posts.
Vanilla Chiffon Cupcakes with Ganache Filling and Meringue Buttercream (2)
For the Chiffon Cupcakes
90 g cake and pastry flour
A pinch of salt
50 g grapeseed or vegetable oil
65 g milk
1/2 tsp vanilla bean paste or pure vanilla extract
3 large egg yolks
3 large egg whites
1/3 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
8 g powdered egg white
56 g water
45 g icing sugar
A pinch of salt
180 g unsalted butter, slightly softened
1 tsp clear vanilla extract
2 Tbsp whipping cream
Food colouring (as needed)
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. Stir in oil with a spatula to form a smooth paste. Stir in milk and vanilla until incorporated. Stir in egg yolks to form a smooth, glossy and somewhat slimy batter. The texture will look different than one made with the traditional method.
In another impeccably clean mixing bowl, whip egg whites and vinegar with a hand mixer using medium-high speed until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. Change to low speed to minimize the air bubble size toward the end of the beating stage. 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. Bang the mixing bowl against the countertop several times to release large air bubbles. Divide batter evenly among liners (I use a spring loaded ice cream scoop). Gently shake the pan to level the batter if necessary.
Place the cupcake pan on a baking sheet to weaken the heat source from the lower baking element. Bake in the 300ºF/150ºC preheated oven for 10 minutes. Open the oven door and lightly mist the cupcake surface with a spray bottle. Close the oven door and continue to bake for 30 to 35 minutes more until the cupcakes feel firm to the touch. All ovens are different so adjust baking time accordingly.
Remove from the oven and bang the pan against the countertop several times to release hot air. Cool in pan for 5 minutes then 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 FIlling 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 and mixture looks glossy. 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
Stir together the powdered egg white and icing sugar. Stir in water and set aside for 5 minutes, breaking up any lumps if necessary. 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 the bowl with a spatula if needed. Add vanilla and whipping cream and beat with low speed until blended. For a more airy texture, beat with medium high speed for about 3 minutes then switch to the lowest speed and continue beating for another 3 minutes to minimize air bubbles. If the buttercream starts to soften due to the heat from the beater motor, place the mixing bowl in the refrigerator for 5 minutes before continuing. Beat in food colouring 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，加入雲尼拿油和淡忌廉先用低速攪拌至完全混合， 轉用高速打發三分鐘左右混入更多空氣令蛋白霜口感更加幼滑輕盈，然後轉用最低速攪拌三分鐘把大氣泡打細，器材運作時摩打發熱容易導致蛋白霜變軟身，若出現此情況可先把鋼盆放雪櫃降溫五分鐘才繼續進行打發， 若要調色可拌入色膏打勻。
To Assemble 組裝
Use a cupcake corer to remove the middle part of the cupcake and use a knife to trim off the base. Place chocolate ganache into a piping bag. Snip off the corner and fill each cupcake cavity with 8 g of ganache or until almost full. Place the top part back on. Repeat with other cupcakes.
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. 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.