Thursday, 30 October 2014

南瓜胡桃杯子蛋糕(Pumpkin Pecan Cupcake)



相信今天的部落界,又是一片金光闪闪的南瓜亮影。
找来Phong Hong 家的南瓜胡桃蛋糕,把它装进小杯子,
然后凑热闹的赶上“南瓜蜜月”的最后一班列车。
I'm pretty sure the foodie blogsphere is shining with the golden gleam of pumpkins. As the end of the pumpkin month nears, I'm just in time to add this recipe I found at Phong Hong's to the list of pumpkin recipes.




湿润的南瓜蛋糕体,烤香的胡桃碎,芬芳的鲜橙皮屑,
美味可口,芳香无比!
是我对这杯子蛋糕的评价。
The moist texture of the cake, the roasted pecans and the fragrance of the orange zest all contributes to making this cupcake a delicious treat. I really like it!



南瓜胡桃杯子蛋糕
食谱参考 :Phong Hong Bakes & Cooks

材料A: 
80克奶油
80克细砂糖
85克酸奶油
2汤茶柠檬汁
100克南瓜丝
2茶匙鲜橙皮屑 
1茶匙香草精 
2粒蛋
15克自发粉
125克面粉
1/8茶匙苏打粉

1/8茶匙发粉
90克烤香胡桃碎

(其中50克裹上面粉,加入面糊,预防沉底)另外40克用来撒在蛋糕上做装饰


方法:
1。将糖和奶油搅打至松软。
2。逐粒加入蛋,搅拌均匀。
3。加入南瓜丝,拌匀。
4。将所有分类筛过,以交替方式加入分类和酸奶油,最后加入是分类。

5。加入50克烤香胡桃碎,拌匀。
6。将做法(5)的面糊分别倒入8个纸杯。
7。将另外40克烤香胡桃碎撒在蛋糕上。
8。最后将蛋糕放入已预热烤箱160'C,烤约35- 40分钟或熟即可。



Pumpkin Pecan Cake
Recipe adapted from :Phong Hong Bakes & Cooks

Ingredients A
- 80g butter
- 80g caster sugar  
- 85g cooking cream
- 2 tsp lemon juice
- 100g shredded pumpkin
- 2 tsp orange zest
- 1 tsp vanilla essence
- 2 eggs
- 15g self-raising flour
- 125g plain flour
- 1/8 tsp baking soda
- 1/8 tsp baking powder

- 90g roasted and chopped pecans divided into 50g (toss with a bit of flour to prevent nuts from sinking in the cake batter) and 40g (for topping).

Method :
1.  Cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, mixing well after each addition.
3. Stir in shredded pumpkins.
4. Add flour and cooking cream + lemon juice alternately, ending with flour.
5. Fold in 50g chopped pecans.
6. Pour batter into 8 paper cups.
7. Sprinkle remaining pecans and orange zest on top of batter.
8. Bake at 160°C for 35 - 40 minutes or until a skewer inserted in the center of the cake comes out clean.






除了烤香胡桃碎,
安迪也随性的把多余的鲜橙皮屑撒在蛋糕上,
锦上添花的让这蛋糕更是香郁十足!
Besides the toasted crushed pecans, I scattered some orange zest on the cupcake too, making it all the more prettier and tastier!



上过这帖子后,我将会告一段假。
陪家人,游山玩水,探亲访友,
希望回来时,会有乐趣无穷的故事与你们分享。
祝福大家:假期快乐!
After this post, I will be taking a break from blogging to go enjoy the holidays with my family. Don't worry, I'll be back before you know it with stories to share with all of you! Before that, happy holidays everybody!




This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN
 

19 comments:

  1. 哈哈哈。。。今天咱们不减肥,要尽情的吃杯子蛋糕哦。
    能在网络上像我们这般一起共鸣真的很难得,友谊万岁~~

    ReplyDelete
  2. 它的香气吹到我这儿了。
    祝你有个愉快的假期。

    ReplyDelete
  3. 本来是开开心心的吃蛋糕,读到最后一段,心情变得好伤感。。。
    也对啦,短暂的分开是为了下一次的再相聚,祝福aunty有个快乐旅程。

    这里也谢谢你这一路来的陪伴,想说,有你真好!

    ReplyDelete
  4. 原来南瓜可以配橙皮,学到了,谢谢哦!
    老话一句:休息是为了走更长远的路。哈哈~尽情开心地玩吧!

    ReplyDelete
  5. 我喜欢满满的胡桃,还有柠檬,橙皮味。。。
    祝安迪漾还好享受假期。。。假期愉快!

    ReplyDelete
  6. 我们今天又开了一个pumpkin party! :D

    ReplyDelete
  7. Hi Aunty Young, thanks for sharing so many recipes using pumpkin. All look good and I'll definitely try as many as possible.

    ReplyDelete
  8. 我还没有用过胡桃来做烘焙呢
    不懂小孩会不会喜欢,他们很挑,蔓越苺,葡萄干都不要 ><""
    我应该会喜欢,请我吃一个吧。。。Pls !!

    ReplyDelete
  9. Hi Aunty Young! Wah...I love this cupcake version! Thanks for the mention and have a wonderful holiday with your family!

    ReplyDelete
  10. 安娣的满分好多料~ 赞哦!

    ReplyDelete
  11. Aunty Young,记得把我也一起装进行李箱里,带我一起去游山玩水吧。。哈哈哈
    这个蛋糕有我喜欢的ecan咧,赞赞赞!

    ReplyDelete
  12. Oh I've bookmarked this recipe too but yet to try. Nice Pumpkin Pecan Cupcake! Have a blessed holiday!

    ReplyDelete
  13. 蛋糕香飘到我家里了,呵呵呵~
    安迪漾,祝你假期愉快。

    ReplyDelete
  14. Hi Aunty Young,,,love your cupcakes version. Have a great holidays too..

    ReplyDelete
  15. Hi Aunty Young,,,love your cupcakes version. Have a great holidays too..

    ReplyDelete
  16. Aunty Young, 你的蛋糕topping很棒! 好好享受美好的假期哦!:)

    ReplyDelete
  17. 哇!哇哇!料好多啊,祝你假期愉快!

    ReplyDelete
  18. woa, so delicious! and wish you have a nice trip!

    ReplyDelete
  19. 大姐。enjoy!假日愉快!

    ReplyDelete

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