Not Quite Magnolia Cupcakes

提起cupcakes，喜欢烘培的朋友因该对Magnolia Bakery New York的 cupcakes不会陌生。这个cupcake因为在Sex And The City，被搬上荧幕后，就一炮而红。剧里两位主角（Carrie和 Marinda）谈论着新欢的一幕，一边吃着这家店的cupcake，这样的情况之下那家店的vanilla－ vanilla （pink frosting）的那款于是成了店里最销的那一款。所以嘛。。很多事情都得靠天时地利人和来造就的。

那天看到Shirley（Kokken69）贴了有关这家店的post请参考这里，激起了我对Magnolia cupcakes 的好奇心。我没到过纽约，没试过Magnolia的蛋糕，只是觉得他们家的蛋糕五彩缤纷，看了会让人很心动，也开心。我问了身边有尝过这家店的蛋糕的朋友们的意见，大家各有说法，但是很一致的认为蛋糕很甜。很庆幸的，我在网上看到了Magnolia Cupcake 的食谱，也很谢谢Shieley post上去的 铺奶油的过程， 。其实做这个蛋糕，真正的目的在于学习那个铺奶油的手法。看画面，店员很顺手的很快的就把奶油铺得美美的，而且那个signiture沟结尾是重点喔。看是容易，做起来原来不简单，所以我的沟全都没了哈哈！所以我的这个cupcake是冒牌Magnolia Cupcake－我只好给取名为：Not Quite Magnolia Cupcake咯！

食谱一目了然，是个很简单的牛油小蛋糕。我本身认为这就是classic。朴素原味的蛋糕。只要蛋糕打得松软，搭上喜爱得奶油，就是一个cupcake的基本条件了。

Ingredients

Cupcakes:

•   1 1/2 cups (190g) self-rising flour

•   1 1/4 (160g) cups all-purpose flour

•   1 cup (227g) unsalted butter, softened

•   2 cups (400g) sugar  (I actually cut the sugar down to 220g)

•   4 large eggs, at room temperature

•   1 cup (250ml) milk

•   1 teaspoon vanilla extract

Icing:

I used my left over icing from my Golden Pear Cupcakes

Method:

Preheat oven to 180C.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 18 to 20 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Recipe Adapted from : 

 http://www.foodnetwork.com/recipes/saras-secrets/magnolias-vanilla-cupcake-recipe/index.html

I am submitting this post to Aspiring Bakers #13 : Enjoy Cupcakes! (November 2011) hosted byMin of Min's Blog 

Raspberry Meringue Rose Cupecakes

这几天又是不停的在工作，2011年接近尾声，好像有很多事都要在年终之前办完。很忙！ 前两天是我第一次和警察一起追病人，从我的病房追到另一个栋楼去，因为警察不认得病人的样子，所以派了我去一起捕捉病人（不是犯人）。病人最后还是乖乖的投降，还被上了手扣呢！哎哟,当职了这么久也是第一次看病人被上锁的，挺可怜的。虽然是上了锁，我的心还是很不安，很怕病人sot起来拔了警察的枪，向我开过来。别了，我还是让警察和病人走在前头，我在后面远远的跟着，万一有什么动静，我还是可以拔足逃离,哈哈！ 回家跟老公细诉故事的经过和我想如何逃脱的想象力，老公竟然笑说，你以为警察的枪真有这么容易拔，有上锁的啊！原来是这样的吗，下次等我去问问警察先生个清楚。

看到很多blog朋友都很怕吃上了厚厚一层frosting的cupcake。做了这个一点都不油腻的玫瑰花 meringue cupcake topping。喜欢的话也可以试试。剩下的meringue, 也可以当饼干吃。甜甜脆脆可爱玫瑰花meringue 送礼一点也不孙色喔！

Raspberry Chocolate Cupcake Ingredients:

(Makes 16)

250g unsalted butter, softened

180g caster sugar

4 eggs

1 tsp vanilla essense

185g self-raising flour, sifted

60g plain flour, sifted

30g unsweetened cocoa

185ml milk

40g raspberry chopped

Method:

1) Preheat the oven to 180°C.

2) Beat the butter and sugar and vanilla essence together with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Fold in flour alternately with milk. Fold in the chopped raspberry. Divide the mixture evenly among the cases. Bake for 18-20 minutes, or until a skewer comes on clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.

Topping:    Recipe Adapted From utry.it

Chocolate Dipped-Raspberry Meringue Roses:

3 large egg whites

1 package (85g) Aeroplane raspberry jelly

1/4 cup caster sugar

1/2 teaspoon pure vanilla extract

Dark Chocolate Melts

Preheat the oven to 95C. Line 2 baking pans with baking sheets.

Place the egg whites in a large bowl and with an electric mixer fitted with the whisk attachment, beat on medium until frothy. Pour the Jelly, into the bowl in a slow, steady stream. Turn mixer on high and continue to beat until the egg whites are stiff and shiny, about 5 minutes.  Add vanilla extract until just combined.

Scrape the meringue into a pastry bag fitted with a medium star tip and pipe the cookies onto the lined baking sheets.  Starting in the middle and make 2 full circles, about 2-inch in diameter and 1 1/2-inch apart. 

Bake the meringues until they are firm, about 2 hours. Turn off the oven and leave them in there overnight.

Microwave chocolate melts uncovered on medium 50% for 1 minute, stir. Repeat process until chocolate just melted.  Slightly cool melted chocolate before dipping the bottom of the meringue roses and place them on top of the cupcake.

Reference :

Cupcake, a fine selection of sweet treats, pg26 and 

http://utry.it/2011/02/chocolate-dipped-strawberry-meringue.html

I am submitting this post to Aspiring Bakers #13 : Enjoy Cupcakes! (November 2011) hosted byMin of Min's Blog

就是单吃Raspberry Meringue Roses也觉得甜蜜爽口！

Alice In The Wonderland Cupcakes

那天我在nursing station坐着法白日梦，然后就问坐在我身边一位要好的同事（L）看她有什么梦想。我说不能讲要中福利部彩票，一定要是可以实践的梦想。L 想了一下说：“我都40岁了，想要可以还完屋期，车期，然后一个礼拜只上三天班，然后可以做一些自己想做的事“。对啊，这时很多人都梦想的生活，但是往往这个很简单的梦想都是迟迟不能实践。我们不停的做，拼命的做，但是怎么还是有很多不能满足的欲望啊！屋期，车期还完了，真的可以做少了吗？如果这个世界可以是一个wonderland那该多好啊！

上两个礼拜，ward很情况安定，同事（B）问我想不想学做fondant cupcake。她可以带一些来ward教我基本花样造型。我当然很高兴啦。于是我们便把这个节目安排在周末，然后召集有兴趣的病人和我们一起做icing cupcake。这还是我第一次接触fondant icing。真是太好玩了。回家路途，即刻跑去买了icing和cutters等机会自己来摸索一番。一连值了6天的班，终于今天休假了，可以出发了。今天给大家分享Alice in the Wonderland的fondant icing cupcakes。希望这个世界处处都是Wonderland。

Macadamia Cupcake Ingredients:

(Makes 12)

185g unsalted butter, softened

170g caster sugar

3 eggs

1/2 tsp vanilla essense

125g self-raising flour, sifted

30g plain flour, sifted

125ml milk

50g macadamia nuts chopped

Topping:

Fondant icing

Food colouring

1) Preheat the oven to 180°C.

2) Beat the butter and sugar and essence together with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Fold in flour alternately with milk. Fold in the nutrs. Divide the mixture evenly among the cases. Bake for 18-20 minutes, or until a skewer comes on clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.

Fondant icing topping please refer to Not Quite Nigella for step by step process.

Reference:  Cupcake, a fine selection of sweet treats, and  Not Quite Nigella

I am submitting this post to Aspiring Bakers #13 : Enjoy Cupcakes! (November 2011) hosted byMin of Min's Blog  

蘑菇里头包着一粒Malteser，那样就不会吃到一粒大大粒的icing咯！

这个Alice的脚除了有长短脚的问题之外，还有一只脚血液循环不好，肿涨了！

幕后花絮就是一片凌乱的台面和一堆等着要洗的道具。

芝麻海苔肉丝面包（汤种）Sesame Seaweed Pork Floss Sweet Buns(Yukone Method)

上个礼拜约了Jane去她的地头逛街，顺便带了kuih lapis给师傅品尝。我们从逛百货公司就一路逛到华人店去办货。她那边的华人人口比较多，相比就有比较齐全的华人食品。我从来没在澳洲买过肉丝，我们俩站在肉丝部门看了很久，还是不知道选那里一个品牌因为听讲市场上有很多黑心肉干／肉丝，很怕吃坏了身体，最终还是选了一个本地品牌。无端端为什么买肉丝？就是因为想念Bread Talk的肉丝面包咯！

这个面包食谱我不用多介绍，试了你就知道！赠一个字，赞！

食谱是参考：Kokken69  和 Jane's Corner

汤种：

75g 滚水

50g 高筋面粉

A:

160克高筋面粉，40克普通面粉， 50克细糖，2克匙盐，7克即溶酵母，50克水，1个蛋

B:

40克牛油

内馅：

芝麻海苔肉丝（大约144g， 分成12g一份）

铺面：

Cheddar 乳酪片3片，（一片分成4小片）

芝麻海苔鱼粒 （＊日本料理店／部门可以找到）

做法：

1.  在75g滚水中，加入高筋面粉50g, 搅拌成团，盖上保鲜膜， 放入冰箱12小时后取出使用.

2. 把材料A倒入搅拌盆中, 用搅拌器先慢速搅拌约2分钟。

3. 加入汤种，继续以低速搅拌约3分钟， 转成中速继续搅拌。

4. 搅拌成团及有筋性时，才加入B， 用慢速搅拌， 再转中速。搅拌至可拉开薄膜的阶段。

5. 取出面团，放入已经抹油的大碗中， 让它发酵成双倍大

6. 取出面团，排气，将面团分成12份 (40g 一份)，滚圆， 松弛15分钟.

7. 把面团擀成圆型，包入馅料，进行最后发酵。

8. 发酵完毕， 刷上蛋液， 排上cheddar 乳酪片，洒上芝麻海苔鱼粒 。

9. 放入预热180‘C的烤箱， 烤12-15分钟。

Water Roux:

50g Bread Flour，

75g boiling water

Bread Dough:

(A)

160g Bread Flour, 40g Plain Flour, 7g Active Dry East, 50g Sugar, 2g Salt, 1 Egg 

(B)

 40g Butter

Filling:

144g sesame seaweed pork floss

Topping:

3 slices Cheddar Cheese, (quarter each to become 12 small square slices)

Salmon Furikake (rice seasoning) ＊(available in Japanese grocery shop/japanese food dept)

 Method :

1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.

2. Add flour, yeast, sugar, salt,egg and water. Start mixing at slow speed for 2 mins. Add salt and continue to knead until dough lifts from the wall of the mixing bowl.

3. Add water roux and continue to knead for 3 mins.

4. Add butter and increasing kneading speed to medium high.

5. Continue kneading for 15 mins until dough is no longer sticky and does not break when pulled to perform window test.

6. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof until double in size.

7. Divide dough into 12 balls, 40g each.

8. Roll each small ball into a round ball and leave to proof for 15mins.

9. Flatten each ball and roll out to a circle with a rolling pin. Place 12g of pork floss filling in the center of the dough and wrap and seal the edges of the dough to form a ball.

10. Leave to proof until double in size (about 1 hour).

11. Brush with egg wash and top with cheddar cheese and sprinkle with salmon furikake rice seasoning.

12. Bake at 180C for 12-15mins until brown. 

13. Leave to cool.

这个是我用来铺面的芝麻海苔鲑鱼料

Golden Pear Cupcakes

自从那天做了mini pizza cookies，用了那一丁点的marzipan之后，剩余的一直都在freezer等着下一个project。于是就成就了今天的金梨杯子小蛋糕。每次看到烘焙师傅用金粉来装饰蛋糕，觉得有一种华丽的感觉，可是我从来没有用过金粉于是很好奇的买了小罐的金粉回来试试。喜欢手工艺品的我当然觉得这个是挺好玩的玩意。我慢慢的将一颗一颗的梨子彩上金色，在加工后的梨子就变的华丽了许多。

今天这个frosting我是一个同事介绍给我的。因为她在几个月前去上了cupcake sugar icing 班，师傅介绍了这个给她们。 这个不含胆固醇的cream除了质地非常幼滑之外（好像McDonald’s 的Sundea），只需加上stabilizer打到硬挺就可以用了。做法非常简单，而且剩余的可以直接受入冰阁等要用时退冰就可再用。今天我又去了那家店里买东西，正巧有一位女士在问店员这个cream， 我很“鸡婆”的插把嘴，帮忙推销了一下哈哈！我不知道其他地方可不可以找到这个，但是因为蛋糕很松软就算搭上基本的whipped cream frosting 也可以一样可口。

今天就跟大家分享这个Golden Pear Cupcakes，也是来自同一本之前介绍过的书籍Cupcakes-a fine selection of sweet treats

Marzipan Pear (Refer to Mini Pizza Cookies)

Ingredints:

1 ½ cups  (165g) ground almond

1 ½ cups icing sugar, sifted

¾ cup caster sugar

1 egg white

¼ tsp almond essence (optional)

1 tbsp cold water

a few drops of yellow colouring

1) To make marzipan place all ingredients in a food processer and pulse until the mixture comes together to form a firm paste. 

2) Shape the marzipan into pear shape. Brush with edible gold powder and top with clove stick. Leave to dry overnight for later use.

Pear Cupcake

Ingredients:

150g unsalted butter, softened

100g brown sugar

2 eggs

1/4 tsp mocha paste (original recipe is without mocha flavour)
155g self-raising flour, sifted

125ml milk

135g tinned pears, well drained and chopped

1) Preheat the oven to 180°C.

2) Beat the butter and sugar together with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Mix in mocha paste. Fold in flour alternately with milk. Fold in the pears. Divide the mixture evenly among the cases. Bake for 18-20 minutes, or until a skewer comes on clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.

3) Beat the Dream Whip until firm peaks form (approx. 15-20 minutes)

4) Decorate with Dream Whip and top with golden marzipan pear. 

Reference: Cupcake, a fine selection of sweet treats, pg34

I am submitting this post to Aspiring Bakers #13 : Enjoy Cupcakes! (November 2011) hosted byMin of Min's Blog 

Dream Whip-好吃，好用价钱又便宜的frosting

这一小罐金粉，又要等什么时候再用呢？

没上金粉的梨子我也觉得可爱，老实说，我老公比较喜欢没上金粉的。难怪老公讲我不化妆比较美啦，原来梨子没上装他也觉得比较好。哈哈！

Beehive Cupcakes

几个月前买了这本Cupcakes-a fine selection of sweet treats 食谱，很喜欢。当初买的时候，是因为书很美，很吸引。但是后来试了几个当中的食谱都很满意于是这本cupcake食谱就成了我这个月首选的参阅书籍。我的部落里的cupcakes大部份都从这里来的。

这个beehive cupcakes 早就想做了，只是苦于很难找这几只小蜜蜂。我知道市内David Jones有，但是我最近都很忙，懒惰去找。刚好那天我的病人要到市内逛逛，我就趁机托她帮我到DJ看有没有，果然她很厉害，还用相机拍了下来给我，看是不是我要找的蜜蜂。哈哈！没错没错就是这个了！昨天新加坡有朋友到访，于是就约了他在市区见面，趁机去扑蜜蜂。很辛苦才扑到这几只小蜜蜂回来。于是很兴奋的自己也变小蜜蜂般的在厨房忙了起来。

今天早早就起身，要赶六点钟去上班还要在上班前pipe cream 以防cream去到医院融掉。要这么早爬起身很牺牲啊！同事们一看到这几只蜜蜂都很雀跃的。哈哈！ 纷纷拿相机拍下，说是要拍回家给孩子看。看来那几只小蜜蜂的魅力很强喔！其中一个同事还问我可不可以帮他做baby shower的cupcake，哈。。我真的还没做过baby shower的cupcake 叻！但是我还是答应了说不定以后不做这行可以转卖cupcakes也不定哈哈！

在这里分享一下，这个marshmellow frosting不错，不油腻而且很fluffy。不喜欢奶油cream的朋友不妨试一下这个。 我的同事即刻要了这个frosting的食谱。

(I make 8 from this recipe)

Cupcake

100g butter, softened

60g soft brown sugar

2 eggs

60g honey, warmed

140g self raising flour, sifted

Marshmallow Icing (frosting)

3 egg whites

250g sugar

2 tsp light corn syrup (I used glucose syrup)

pinch of cream of tartar

100ml water

1 tsp vanilla extract

yellow food coloring

8 toothpicks

8 chocolate foil wrapped bumblebees with wings

Sanding sugar （gold）

Method:

1.) Preheat oven 180C. Line pan with paper cases.

2.) Beat butter and sugar with electric beater until light and creamy. Add the eggs, one at a time, beating well after each addition. Fold in honey and flour until combined. Divide the mixture evenly among the cases. Bake for 18-20 minutes or until a skewer comes out clean when inserted into the center of a cake. Transfer onto a wire rack to cool.

3.) To make the marshmallow icing, combine the egg whites, sugar, corn syrup, cream of tartar and 100ml of water in a heatproof bowl. Sit the bowl over a saucepan of simmering water; make sure the bowl does not touch the water. Beat for 5 minutes with electric beaters, or until mixture is light and fluffy. Remove from the heat. Add the vanilla and beat with electric beaters for 4-5 minutes, or until soft peak form. Add the coloring, drop-by-drop and beat until just combined.

4.) Spoon the icing into a piping bag fitted with a 1cm round nozzle, and pipe the icing in circles around the cake to resemble beehive. Pus the pointy end of the toothpick into the base of each bee and insert into each cake. Sprinkle with sanding sugar。

Reference:Cupcakes-a fine selection of sweet treats,pg 30

I am submitting this post to Aspiring Bakers #13 : Enjoy Cupcakes! (November 2011) hosted byMin of Min's Blog