Friday, 24 June 2016

薰衣草杯子蛋糕 (Lavender cupcakes)



 安家有女初长成。。。。。
今天是娜娜的生日,原本是没有准备生日蛋糕的,
因为问她想吃什么蛋糕?
她竟然反问,可以不要蛋糕,要妈妈裹的粽子


为了回报宝贝懂得欣赏为娘的美味粽子,
安迪一早起来,给她裹了她钦点的粽子。


 然后午饭过后,心血来潮,
临时来个薰衣草杯子蛋糕,
再挤上浪漫的紫,白双色奶油,
希望待会她回来,有个小惊喜,呵。。。呵。。。。


 紫玫瑰。。。。。



 白玫瑰。。。。。。



 蛋糕体松软,组织细密,
淡淡的薰衣草香。。。。。。



紫色带花型的纸杯,
来自好姐妹,May,
收藏好一段日子了,
今天这带紫意的薰衣草蛋糕终于可以派上用场,
谢谢咯!



薰衣草杯子蛋糕
共做24杯
材料 :

面糊
 蛋黄 5个
 盐 1/8 茶匙
 粟米油 50克
 薰衣草茶65克 (1茶匙薰衣草 + 70克滚水冲泡)
 低筋面粉 110克

蛋白霜

蛋白 5个
柠檬汁 1茶匙
细砂糖 80克

 奶油装饰:
80克植物性鲜奶油
-  分两份,其中一份加入一滴食用紫色素,打发,随性挤花装饰。

做法

1) 蛋黄+盐搅拌均匀。加入粟米油+薰衣茶

2) 筛入低筋面粉搅拌成均匀面糊。

3) 蛋白稍微打发,分次加入细砂糖打至湿性发泡。 (过程大约2分钟)

4) 把蛋白霜分次加入蛋黄面糊里用刮刀轻轻搅拌均匀。

5) 再倒入纸里,轻轻把空气敲出。

6) 烤箱预热170度,烘烤大约12分钟。




Lavender cupcakes
Yields 24 cups
Ingredients:
5 Egg Yolks
Pinch of Salt
50g Corn Oil
65g Lavender tea (mix 1tbsp dried lavender with 70g hot water)
110g Cake Flour(Low Gluten Flour), sifted

5 Egg Whites
80g Caster Sugar

1 tsp lemon juice

Decoration :

80g Topping cream
~ Divide into 2 portion, one portion add in a drop of edible purple coloring, beat both until smooth and pipe desired pattern on the top of the cupcakes.

Method:
1. Preheat oven to 170'C.
2. Beat yolksand salt with a hand whisk until slightly pale. Add corn oil and lavender tea. Stir well on each addition.
3. Add cake flour in 3 separate rounds. Use a spatula to mix until smooth and no lumps.
4. Beat egg whites until frothy. Add sugar in 3 separate rounds and beat until just under stiff peaks and glossy-looked. It is ready when you turn the bowl upside down, the egg whites should stay without falling.
5. Give a gentle stir to the egg yolk mixture. Fold 1/3 of egg whites into the yolk mixture. Then, pour it into the rest of the egg whites. Fold until just combined.
6. Pour into the cupcake liner, lift & drop the liner gently to remove air bubbles.
7. Bake at lower middle level for 12 minutes or until a cake tester comes out clean.















@@@@@ Enjoy ! @@@@@


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