關於 cupcakes without butter ，我們在網路上蒐集到這些相關的討論、資訊與評價

20.01.2018 | Celebrating the Wedding of Eunice Peh & Michael Woo

What’s a Eunice Peh + Michael Woo Pre-Wedding Portraiture without the essence of dolce cupcakes* ? A fun morning shoot took place in a beautiful cafe where Mike helps Eunice to assemble a naked 2 tier cake layered with butter cream, garnished with vibrant berries & sprinkled with confectioned sugar on a fully marbled kitchen top finishes.

Moving on after lunch, off for a stroll at a local lush green park changing into a dapper ensemble with a peak of golden hour sun flare & conclude the day with an intimate shoot to visual document the love they shared.

Photog : Anntopia by Annice Lyn
Conceptualised by : Anntopia & dolce cupcakes*
Florals : DIY
Attire : Bride & Groom's
Location : New Chapter by The Owls Cafe & Taman Saujana Hijau

#WooPehDay #AnntopiabyAnniceLyn

https://m.facebook.com/ECBakes/posts/753363278053572

朱古力杯子蛋糕食譜喺呢度呀！詳細做法寫咗喺圖片入面，無Greek yogurt 就用普通原味乳酪(最好預先畢多少少放一陣等佢出少少水，倒走啲水再磅所需份量等佢杰身啲)，無vanilla bean paste可用純雲尼拿香油代替，焗到有小山丘唔夠平坦下次可以試下調低爐温10C，牛油同粉打得唔夠碎就用手指捽下或用刮刀切下佢(牛油粒太大舊cupcake底會滲油架)，用手提打蛋器
最好用超大嘅鋼盤以免牛油同粉飛哂出嚟，想個個大小相同就買個彈弓手柄雪糕畢，啱啱好一平匙一個蛋糕份量㗎。

以上就係最多人問嘅問題同我嘅貼士，我一次過講哂喇！仲有咩問就集中喺度問啦，等睇嘅答嘅都方便啲！未整快啲買料整啦，我呢兩日整咗四打喇～

朱古力食譜(三) -- 簡易朱古力杯子蛋糕
Chocolate recipes (3) -- Easy Chocolate Cupcakes)

快～靚～正～這是我至愛的朱古力杯子蛋糕! 用此配方已經有一段時間了, 到目前為止我仍未找到比它更好的食譜呢! 它令我着迷是因為：

1. 它的朱古力味超濃郁(朱古力粉佔粉類三分一)

2. 做法簡單快捷, 牛油直接從雪櫃取出使用不用置室温放軟, 用大機(stand mixer)的話, 蛋糕糊可在五分鐘內做妥, 而且只用清洗一個大鋼盆(懶人福音～)!

3. 小蛋糕質地鬆軟無比, 减糖配方不會太甜, 與減糖瑞士蛋白奶油霜是絕配! 當然不加任何霜飾也很美味

4. 小蛋糕以水份較少的希臘乳酪為材料. 所以蛋糕糊很杰, 分配入紙模時蛋糕糊絶少滴在桌上, 减少了清潔工作

5. 配方混合使用低筋及中筋麵粉, 因此小蛋糕結構夠紮實可承托(大量的)霜飾重量, 但質地仍然是鬆軟的

This is my favourite chocolate cupcake recipe. I still haven’t found any other recipe better than this yet. I love these babies because of the following:

1. They are so chocolatey (one third of the flour component comes from cocoa powder)

2. They are super fast and easy to make. You simply use cold butter taken right out from the fridge. The preparation time is less than 5 minutes with a stand mixer. And most of all, there is only one dirty mixing bowl to clean up!

3. These cupcakes are crumbly and fluffy without being overly sweet. They pair up nicely with my silky Swiss meringue buttercream which is made with reduced amount of sugar as well. Of course you can enjoy them without any frosting.

4 The cake batter is thick as Greek yogurt is used, meaning absolutely no drippy mess when you transfer the batter into the cupcake liners.

5. The recipe calls for a combination of all-purpose and cake flours. As a result, the cupcakes will be sturdy enough to withstand the weight of the frosting (even a generous amount) but yet retain a super fluffy texture.

傳統蛋糕的做法(creaming method)是先將軟化牛油加糖打至鬆化, 再將蛋逐顆加入攪拌, 最後才將粉類及奶類隔着分次加入攪拌. 此配方做法有點特别, 用的是two-stage mixing method (或reverse creaming method). 意思是先將牛油與所有乾性材料拌匀, 然後才將其他濕性材料一次性加入拌勻. 當麵粉被牛油包裹着時, 就不會因過度攪拌而出筋, 因此蛋糕質地會變得很鬆軟. 蛋糕在焗的過程中沒有像傳統方法一樣有牛油加糖打發後做成的氣泡協助膨脹上升, 所以蛋糕會較平坦, 不會有小山丘的形狀出現, 有利於擠上各種霜飾. 倘若同一個配方以不同做法去做的話, 無論在成品的高度、蛋糕結構及口感上均有分别. 未試過用two-stage mixing method做蛋糕的話, 可以用自己常用的蛋糕配方改一改次序來做一個對比. 或許你會像我一樣愛上這個方便快捷的方法!

Cakes are traditionally made with the creaming method. You beat softened butter and sugar until pale and fluffy, incorporate the eggs one at a time, then add in flour and milk alternatively and mix until just combined. With this method you are sacrificing some tenderness because of the mixing. The cupcakes I share with you today are made a bit differently, namely with the two-stage mixing or the reverse creaming method. Dry ingredients are first combined with fats and later followed by the incorporation of liquid ingredients. When the flour is coated by fats (butter in this case), the formation of gluten is inhibited. The result is a tender cake with a velvety crumb. Cakes made this way also rise with a flatter dome and not as high as one made with the creaming method, in which the rise is created by the tiny air bubbles created during the creaming process. With the same recipe, you will get different results in terms of height, texture and mouthfeel. If you never heard of this mixing method, try one with a cake recipe you have baked before. Compare the results and see which method you prefer.

簡易朱古力杯子蛋糕 (可做12個小蛋糕或36個迷你小蛋糕)
Easy Chocolate Cupcakes (makes 12 regular or 36 mini cupcakes )

材料 Ingredients
中筋麵粉 All purpose flour 60g
低筋麵粉 Cake flour 30g
無糖可可粉 Unsweetened cocoa powder 50g
泡打粉 Baking powder 3/4 tsp
蘇打粉 Baking soda 1/2 tsp
鹽 Salt 1/4 tsp
砂糖 Granulated sugar 120g
凍牛油, 切小丁 Butter, cold, cut in cubes 114g (1 stick)
大蛋 Eggs, large 2
原味希臘乳酪 Plain Greek yogurt 120g
Vanilla bean paste 1 tsp

詳細圖解做法請進入圖片
Please click into each picture for detailed instructions

減糖版瑞士蛋白奶油霜食譜可參考這裏:
Recipe for Swiss meringue buttercream (made with reduced amount of sugar) can be found here:
https://www.facebook.com/ECBakes/posts/746045415452025

備註
1. 可用純雲尼拿油或雲尼拿籽取替vanilla bean paste
2. 可用普通乳酪取替希臘乳酪. 但普通乳酪水份較多, 蛋糕糊會較稀
3. 這是减糖配方, 嗜甜的可增加糖量
4. 食譜參考並改良自 Baking a moment simply perfect chocolate cupcakes

Notes
1. Vanilla bean paste may be replaced with vanilla bean or pure vanilla extract.
2. Greek yogurt may be replaced with regular yogurt. Regular yogurt is more watery so batter will not be as thick.
3. I have tweaked the original recipe a bit and reduced the sugar amount. You may add more sugar if you prefer a sweeter taste.
4. This recipe is adapted from simply perfect chocolate cupcakes by Baking a moment (http://bakingamoment.com/simply-perfect-chocolate-cupcakes/)

Swiss meringue buttercream (Part 2)
减糖版瑞士蛋白奶油霜(二)--食譜及圖解做法

Many of the Swiss meringue buttercream recipes are based on a traditional egg white-sugar-butter ratio of 1-2-3 or 1-2-2. The recipe I developed with reduced amount of sugar uses a small container of liquid egg white (which is equviliant to eight large egg whites), the same amount of sugar in weight as in egg white, and four sticks of unsalted butter. If I were to calculate the ratio, it would be 1-0.8-1.9 or simply 1-1-2 for easy remembering. If you remember this formula, you can make this buttercream in any amount anytime without looking at the recipe.

在各種瑞士蛋白奶油霜配方中, 較常見的是123和122(數字代表蛋白、糖、牛油重量比例). 我的减糖基礎配方用是一小盒蛋白(即八隻新鮮大蛋蛋白份量), 等同蛋白重量的糖, 及一件一磅裝的淡牛油. 要計算比例的話, 就是1-0.8-1.9. 我把它簡化為1-1-2吧! 有了這個配方比例, 只要有電子磅, 大家就可按需要輕易做出不同的份量的奶油霜.

Vanilla Swiss Meringue Buttercream:
(Enough to frost 24 to 36 cupcakes or fill and frost an 8-inch cake)
240g (one small container) pasteurized egg white (or 8 large fresh egg whites)
190g granulated sugar
454g (4 sticks) unsalted butter, cool but not cold, cut into cubes
1/8 tsp salt
2 Tbsp vanilla bean paste

For vanilla bean latte flavor:
Decrease vanilla bean paste to 1.5 tablespoon. Then add
4 teaspoons espresso powder (dissolved in 1.5 teaspoons hot water)

雲呢拿瑞士蛋白奶油霜
(這個份量足夠裝飾24至36個杯子蛋糕或一個八吋圓形蛋糕)

材料
己消毒蛋白 240g, 約一小盒(或新鲜大蛋蛋白8隻)
糖 190g
淡牛油(少少回温) 454g
鹽 1/8茶匙
Vanilla bean paste (可用普通雲呢拿油代替) 2湯匙

Vanilla bean latte味:
將vanilla bean paste 减至1.5湯匙再加4茶匙特濃咖啡粉(先用1.5茶匙熱水開勻)

Please see pictures for detailed instructions. I will talk about some FAQ's and the storage of SMBC tomorrow. Stay tuned~

詳細說明請查看圖片. 明天我會繼續分享瑞士蛋白奶油霜的常見問題及保存方法

Recipe adapted from Sweetapolita (http://sweetapolita.com/…/swiss-meringue-buttercream-demys…/)

soft and fluffy steamed cupcake recipe, puto mushipan

more details about the recipe on my blog: https://goo.gl/kNHKYh

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Ingredients:
1 cup cake flour (120g)
1/3 cup sugar (70g)
1/2 tbsp baking powder(4g)
1 egg(49g)
3/4 cup milk (130g)
3 tbsp butter (40g)
1 tsp strawberry flavour (6g)
1 tsp lemon juice (7g)
1/4 tsp salt(1g)
Notes:
* Mix sugar and dry flour first to minimise lump
* don't mix the batter too much

#TrickRecipes #IceCream #Cupcake #Melting #Recipe #ASMR #OddlySatisfying #なんちゃって
We made the perfect cupcakes for a hot summer! A sturdy, expanding batter was chosen for the cupcake. It was finished to match the flavor of an ice cream cone. The chocolate coating becomes easy to apply upon addition of something, and gives a nice melted feel of an ice cream. Even if the cupcakes comes out of the oven looking deformed, that could add to the melted feel of the ice cream, so don't worry!

*Recipe* (for 4 ice cream cones and ramekins)

Baking the cupcakes
1. Separate 2 eggs.
2. Place 35g of unsalted butter at room temperature into a bowl and mix.
3. Add 30g of sugar, and mix.
4. Add the separated egg yolk from 1, and mix.
5. Add 20g of room temperature milk, and mix. It may be hard to mix, so be patient.
6. Add the egg white from 1 to a separate bowl, and mix until bubbles form.
7. Add 10g sugar to 6, and form a stiff meringue.
8. Add a spoonful of 7 to 5, and mix well.
9. Add the remaining meringue, and mix without flattening the meringue.
10. Sift 50g of cake flour and 1g of baking powder to 9.
11. Fold to mix.
12. Place 11 into ice cream cones. Spread the batter to the edges of the cone, with slightly raised center.
13. Bake in a pre-heated 170 degree Celsius oven for 20-26 minutes.
14. Insert a toothpick and if it comes out clean, it is done.

Making the chocolate coating
15. Place 60g of white chocolate in a microwave safe bowl.
16. Heat in a 600w microwave for 40 seconds.
17. Mix.
18. Heat for an additional 20 seconds in the microwave.
19. Mix. If still not fully melted, try heating in 10 second intervals.
20. When the chocolate is completely melted, add 1 tsp of vegetable oil, and mix.
21. Transfer 20 to a dish that is about the same diameter as the cupcakes.

22. Dip 14 in 21, and coat thoroughly. If white chocolate is left over, try pouring it over the cupcakes.
23. Decorate the cupcakes with desired dragee. It is best to decorate as though the ice cream is melting!
24. Place it nonchalantly on a dining table. If your family notifies you that the "ice cream is melting!" - SUCCESS!

If you place the cupcake in the refrigerator, it will lose the melted feel of ice cream, and turn into a standard cupcake with chocolate coating. Eat them quickly because the ice cream cone will get soggy and lose the crunchiness.

暑い夏にぴったり!?のカップケーキ、作ってみました。カップケーキは割れづらく膨らむ生地をチョイス。そして、アイスクリームコーンにマッチする味に仕上げてみました。上にかけるチョコレートはあるものを足すとコーティングしやすく、アイスクリームの溶けた感？もでて、いい感じに仕上がります。カップケーキはいびつに焼き上がってもアイスクリームの溶けた感？につながっていくので、安心してください。

*レシピ*（ココットカップ型 アイスクリームコーン 4個分）
カップケーキを焼きます。
１．卵 2個を卵黄と卵白と白身に分ける。
２．ボウルに室温に戻した無塩バター 35gを入れ混ぜる。
３．砂糖 30gを入れ、混ぜる。
４．１の卵黄を加え、混ぜる。
５．室温にしておいた牛乳 20gを入れ混ぜる。混ざりづらいので根気よく。
６．ボウルに１の卵白を入れ、少し泡立つまで混ぜる。
７．６に砂糖 10gを加え、かたいメレンゲを作る。
８．５に７をひとすくい入れよく混ぜる。
９．残りのメレンゲを加え、泡を消さないように混ぜる。
１０．９に薄力粉 50gとベーキングパウダー 1gをふるいながら入れる。
１１．サックリと混ぜあわせる。
１２．アイスクリームコーンに１１を入れる。アイスクリームコーンのフチに近くまで生地を広げ、真ん中を少し盛り上げておく。
１３．170度に予熱しておいたオーブンで20〜26分焼く。
１４．竹串を刺して何もついてこなければ焼き上がり。

チョココーティングを作ります。
１５．耐熱ボウルにホワイトチョコレート 60gを入れる。
１６．600wの電子レンジに40秒かける。
１７．ひと混ぜする。
１８．600wの電子レンジでさらに20秒加熱する。
１９．混ぜる。足りない場合は、電子レンジ10秒ずつ追加加熱。
２０．完全に溶けたら、サラダ油 小さじ1を加え混ぜる。
２１．カップケーキの直径ほどの器に２０を移し替える。

２２．１４を２１に付け、全体的にコーティングする。ホワイトチョコレートが余ったら上からかけてもいい。
２３．好みのアラザンなどでデコする。アイスクリームが流れたようなデコにすると完璧！
２４．ダイニングテーブルにさり気なく置く。「アイス溶けちゃってるよ〜！」と家族が叫んだら、完璧！

冷蔵庫に入れるとアイスクリームの溶けた感がなくなり、チョコレートコーティングされた、 ただのカップケーキになっちゃうので気をつけて！アイスクリームコーンがカップケーキ生地で湿気るとサックリ感がなくなりますが、それはそれでおいしいかも。

This Carrot Cake recipe has no butter, no artificial sugar, it's low in calories and low in fat! It is naturally sweeten, very moist, crunchy and it’s actually good for you. So you and your loved ones can enjoy the cake without feeling guilty. Watch this video for the full recipe. Please do share your Carrot Cake picture with me on Facebook and Instagram.

Earlier this month, I celebrated my mother's birthday and thought I would do something different. Instead of just buying another cake, I decided to bake her my first ever Carrot Cake and surprised her. I shared our 'special moment' on Facebook & Instagram, and you guys requested for the recipe. So here it is!

This coming Sunday is Mother's Day. Bake this cake for your mother or for your loved ones. A cake made by you with love will always taste yummier and sweeter than store bought cakes.

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Lots of Love xx