Double Chocolate Cupcakes with Vanilla Latte Swiss Meringue Buttercream 雙重朱古力杯子蛋糕配雲尼拿咖啡口味瑞士蛋白奶油霜

This is my favorite cupcake combination. If you are a coffee and chocolate freak like me you will like it too! The cupcake is taken from my Fluffy Chocolate Cupcakes but I've gone further by injecting dark chocolate ganache as a filling in the center. Then I frosted them with my Foolproof Swiss Meringue Buttercream … Continue reading Double Chocolate Cupcakes with Vanilla Latte Swiss Meringue Buttercream 雙重朱古力杯子蛋糕配雲尼拿咖啡口味瑞士蛋白奶油霜

Easy Vanilla Cupcakes 簡易雲尼拿杯子蛋糕

Last time I shared my tutorial on the Lightning McQueen cupcake and here is the recipe i used for the cupcakes. The recipe was based loosely on the famous Billy's Vanilla Vanilla Cupcakes. I made adjustments following the methods I applied to my Easy Chocolate Cupcakes. I compensated the loss of moisture by adding liquid … Continue reading Easy Vanilla Cupcakes 簡易雲尼拿杯子蛋糕

Fluffy Chocolate Cupcakes 超鬆軟朱古力杯子蛋糕

I got leftover sour cream from making my yellow butter cake last week. So I did an experiment to find out what would happen if I applied the same technique to my easy chocolate cupcakes. The result was cupcakes that were super moist and fluffy! I made slight changes to the previous recipe though. After … Continue reading Fluffy Chocolate Cupcakes 超鬆軟朱古力杯子蛋糕

Red Bean Chiffon Cupcakes 紅豆戚風杯子蛋糕

I love red bean but store bought red bean paste is too sweet to my liking. Therefore, I usually make my own red bean paste at home. Spending several hours preparing fresh red bean paste each time before baking always challenges my patience. This time I've used powdered red bean for my cupcakes. Beans are … Continue reading Red Bean Chiffon Cupcakes 紅豆戚風杯子蛋糕

Ginger and Muscovado Sugar Chiffon Cupcakes 原蔗黑糖薑汁戚風杯子蛋糕

This chiffon cupcake recipe is adapted from my basic chiffon cake recipe. I flavored it with ginger and muscovado sugar which had a rich taste. I also used grapeseed oil instead of canola oil for a healthier choice. These cupcakes are really fluffy and I love to eat them warm. The ginger is so refreshing and … Continue reading Ginger and Muscovado Sugar Chiffon Cupcakes 原蔗黑糖薑汁戚風杯子蛋糕

Ganache Filled & Dipped Vanilla Cupcakes 雲尼拿杯子蛋糕配朱古力醬夾心及淋面

I mentioned that I have once attempted to turn my favorite chocolate cupcakes recipe into vanilla flavor simply by replacing the cocoa powder with all-purpose flour. And guess what? It didn’t work out as expected. I didn’t know why… something just seemed and tasted wrong. Among the various vanilla cupcake recipes I have tried I … Continue reading Ganache Filled & Dipped Vanilla Cupcakes 雲尼拿杯子蛋糕配朱古力醬夾心及淋面

Triple Lemon Cupcakes 檸檬杯子蛋糕

Lemons are in season! These big and juicy lemons are simply perfect for desserts. I’ve used my homemade lemon curd for some lemon curd mousse before. This time I incorporated it to my Swiss meringue buttercream. The lemon cupcakes were filled with homemade lemon curd and then topped with a swirl of silky lemon Swiss meringue … Continue reading Triple Lemon Cupcakes 檸檬杯子蛋糕

Easy Chocolate Cupcakes 簡易朱古力杯子蛋糕

I finally have the time to transfer my favorite chocolate cupcake recipe to my blog! This recipe was originally posted to my Facebook page EC Bakes (formerly EC Treats) in September from last year. I have been making these cupcakes for almost two years and I still haven’t found any other recipe better than this … Continue reading Easy Chocolate Cupcakes 簡易朱古力杯子蛋糕

Orange Chiffon Cupcakes 香橙雪芳小蛋糕

We are left with a carton of unsweetened mango-orange juice after a party. The juice was pretty good so I turned it into some cupcakes. These cupcakes are so soft and fluffy and can be served plain without any frosting. They make great snack for my kids after school. 前天開派對時剩下了一盒無糖芒果橙汁,EC覺得味道不錯,於是順手做了小蛋糕。這些蛋糕軟綿綿十分有彈性,完全不用加任何霜飾亦十分可口,做小朋友放學後的茶點就最好不過了! Orange Chiffon Cupcakes 香橙雪芳小蛋糕 Makes … Continue reading Orange Chiffon Cupcakes 香橙雪芳小蛋糕

Green Tea Cupcakes With Red Bean 紅豆綠茶杯子蛋糕

家中雪櫃剩餘少量熟紅豆粒,不想浪費食材,心想:“不如用來做蛋糕仔吧!”在參考簡易朱古力杯子蛋糕食譜後,一個新的紅豆綠茶杯子蛋糕食譜便誕生了(其實EC不同口味的杯子蛋糕就是由同一個基本配方變化出來的)。由於家中沒有希臘乳酪,所以今次食譜改用了自製buttermilk(中文好像叫白脫奶或酪奶)。白脫奶能使烘焙食品更濕潤、軟熟及鬆軟,若你吃過buttermilk pancakes 你應會明白EC的意思。 白脱奶內的酸性與梳打粉混合後會產生化學作用釋出二氧化碳,氣體受熱膨漲後便令蛋糕變得鬆軟。這些酸性物質亦有助於軟化麵糊中的筋使蛋糕更軟熟。至於為何用白脱奶做的蛋糕比用牛奶做的濕潤,這只是經驗之談,EC並不了解箇中原因,或許也跟酸度有關吧! (關於白脱奶更多的資料可看這篇Fine Cooking的英文文章) 最近有人問EC為什麽杯子蛋糕食譜中會用低筋和中筋兩種麵粉,或許這樣解釋吧…若要在蛋糕頂部擠上霜飾,為了使蛋糕結構夠紮實能承托起霜飾的重量但口感仍然保持鬆軟,EC會溝粉用。相反若打算不加霜飾將小蛋糕當作日常的點心吃的話,EC會選擇全用低筋麵粉。EC不嗜甜所以平時比較喜歡吃不加霜飾的小蛋糕,新鮮的暖暖的吃就最棒了! 隔了夜的小蛋糕,EC會把它們切半放進小型多士焗爐輕輕烘一烘。烘過後的小蛋糕外脆內軟,在切面塗上一層薄薄的植物牛油,有時甚至比新鮮的更好吃呢! 紅豆綠茶杯子蛋糕 (約做12個) 材料 低筋麵粉 145克 綠茶粉 15克 細砂糖 120克 盬 1/4茶匙 梳打粉 1/2茶匙 泡打粉 3/4茶匙 淡牛油 (凍, 切小粒) 115克 大蛋 兩棵 牛奶 120克 白醋或檸檬汁 1/2湯匙 熟紅豆粒 (已煮軟並瀝乾水) 1/2杯 (可不加) 做法 自製白脫奶: 白醋/檸檬汁加入牛奶拌勻後靜置五至十分鐘,混合物底部會凝固及出現結塊。 焗爐預熱350ºF/180ºC,杯子蛋糕烤模內放十二個紙模。 頭六種乾性材料混合過篩放入鋼盤中,用叉子或蛋拂拌勻。 凍牛油粒加入乾料中用打蛋器以慢速攪拌至材料成濕沙或麵包糠狀 (若牛油過暖或攪拌過久材料會變成粉糰)。 倒入蛋和白脱奶用低速拌勻 (麵糊是稀稀的),如加紅豆粒可在最後輕輕將紅豆粒拌入。 將麵糊平均分配放入紙模中,放入焗爐焗15-20分鐘或至熟(竹籤插入取出不沾麵糊)。 ***請自行調節焗爐火力及時間, EC家的焗爐需時16分鐘*** 從焗爐取出烤模5分鐘後可將小蛋糕移到鐵架上放涼,不要將蛋糕留在烤模中放凉,倒汗水會令蛋糕變得過濕,甚至使紙模甩掉! I had some leftover cooked … Continue reading Green Tea Cupcakes With Red Bean 紅豆綠茶杯子蛋糕