Sunday, 14 April 2013

Happy 40th Birthday To Karen

          同事Karen两个月前问我可不可以给她做她的40岁生日杯子蛋糕,我告诉她只要她不介意是住家作品,我当然愿意。起初她没有告诉我是紫色theme,但是幸好我在网上订了紫色的cake topper, 刚巧给生日theme对上了。试了几个巧克力杯子蛋糕的食谱,在下一次的贴子分享咯。


       Vanilla Cupcakes
       137 g cake flour, sifted
       7 g baking powder
       1/4 teaspoon salt
       120 ml whole milk, at room temperature
       1 large egg whites (30 g), at room temperature
       1 whole egg, at room temperatur
       1/2 Vanilla pod (scrape the vanilla seeds)
       150 g granulated sugar (I used 130g)
       60 g unsalted butter, at room temperature
For the frosting
200g thickened whipping cream     
20g icing sugar
5g cream stabiliser
food colouring

For the cupcakes:
1. Preheat the oven to 180°C( fan force 160C).Line cupcake pans with your standard-size cupcake liner.

2. Whisk together the milk, eggs, in a medium bowl.

3. In an electric mixer fitted with the whisk or paddle attachment (I used the paddle), cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.

4. With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Mix in vanilla seeds. Continue mixing on medium speed for 2 minutes.

5. Divide batter evenly among your cupcake liners–about 2/3 full–and bake until a toothpick comes out with a few crumbs only, about 20 minutes.

6. Carefully remove the cupcakes from the pan and let cool on wire racks.

Whip cream, icing sugar and stabilizer together until soft peak add it preferred food colouring and whip until stiff peak.

For vanilla cupcake : Use wilton (nozzle 102) for the white icing raffle  and wilton (nozzle 2D) for rosettes. Decorate with sugar pearls white (3mm) and little silver pearls.  

For chocolate cupcakes: Use wilton (nozzle 2D) to make raffle swirl and decorate with sugar flowers and pearls.

Use a ice cream scoop to scoop up the cake mixture (mine is 40ml scoop). You need a flat 1 scoop to for a cake. In this way, you will get uniform size of the cupcakes.

Recipe adapted from : Sweetapolita