Hi everyone, this is Lisa
Today let's make a soft and moist, beautiful and delicious sponge cupcake
In addition, I will teach you how to make a buttercream that is especially suitable for summer
It is not easy to melt, the taste is extremely light, super smooth and creamy
Let's make the cupcakes first
Use a large room temperature egg, with shell 60-65 grams
Soak the eggs in hot water of 60-70 degrees for 15 minutes
dry the eggshell
Mix at high speed to create bubbles
Add caster sugar at one time
Because the egg yolk itself contains fat and the egg white has strong viscosity
After heating, the viscosity of the egg will be weakened, and it will be easier to beat
Basically mix at high speed first, then turn to medium speed, and finally low speed
If the batter is still runny, you need to continue to mix
until triple volume
Lift the whisk and draw the figure 8, it will slowly disappear
Add baking powder to the flour, either cake flour or plain flour is fine
Sieve in 2 batches
After each sift in the flour, use the low speed to mix until no dry flour is visible.
about 10 seconds
Sift in the remaining flour
Finally, use a spatula to fold in the remaining flour around the bowl
Now the batter is slowly flowing down
Put the butter, vanilla extract, vegetable oil and milk into a bowl
Heat in a microwave for 30-45 seconds until the butter is completely melted
Adding vegetable oil can increase the moistness of the cupcakes
Take a small amount of batter and mix it with the milk mixture
Then pour back into the batter and mix until completely smooth
If the temperature of the milk mixture is too low
it will be easier to cause defoaming after pouring the batter
the batter should now be smooth and flow down smoothly
This recipe is to make 6 cupcakes
Double the recipe if making 12
About 70% full, if it is over-filled, it will easily cause the cake to over-expand and unsightly
Put it in the middle or lower rack of the preheated oven at 180C/355F, bake at 180C/355F for 20 minutes until golden brown
After taking it out, you don't need to turn it upside down, just put it on the rack and let it cool
These sponge cupcakes are very soft and moist
Can keep at room temperature for 2-3 days
The inside texture is very delicate
Now for the Ermine Frosting
This buttercream frosting has less sugar and butter, so it is less sweet
Very light and easy to make
Pour flour, caster sugar and milk into a small saucepan and heat on low heat
Keep stirring until thickened and becomes a batter
pour into a bowl
Cover the surface with cling wrap to prevent the surface from skin forming
Cool completely at room temperature
Cut the unsalted butter into small pieces
Soften at room temperature
Beat on medium-high speed until smooth and creamy
The color is getting pale
Put a tablespoon of the cooled batter at a time
Mix well and add another spoon
If the batter is refrigerated, the oil and water is more likely to separate when mixing
Add a small amount of vanilla extract to flavour the frosting
The buttercream is very creamy and smooth
This buttercream frosting can be made into any flavour
Divide the buttercream into three parts, one for leaves and one for stamens
Better to use gel or powdered food coloring
Food coloring should be added little by little to avoid the color being too strong
Put them into three piping bags respectively,and the coloring and tips are shown on the screen
Today, let's make a simple cherry blossom
Squeeze a little buttercream on the piping pin to fix the baking paper
The narrow end of the piping nozzle is up
Turn the piping pin while piping
Make two layers with five petals each
Pipe the stamens
Put all cherry blossoms together in the freezer for 20 minutes
When the frozen cherry blossom buttercream becomes hard, it's time to assemble
Spread a layer of buttercream on the cupcakes
Squeeze around the edge
Place all the cherry blossom
Finally pipe the green leaves
If you like it, try it at home
Don't forget to post your work to my facebook when you've done.
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See you next time