Moist Chocolate Cupcake 巧克力杯子蛋糕

Moist Chocolate Cupcake     巧克力杯子蛋糕

Recipe From FABULOUS CAKE BUSINESS

 

This is a moist and rich chocolate cupcake with ganache topping.

湿润巧克力蛋糕以甘那许装饰。

Easy

容易做

Tips: butter cream topping can be used instead of ganache

小贴士：可用牛油淇淋代替甘那许

Ingredients                   材料                             Qty.  数量                   

(A)

Butter                          牛油                             250 g                           

Sugar                           细砂糖                         320 g                           

Coffee paste                 咖啡香精                     ¼ tsp.茶匙                   

(B)

Eggs                            鸡蛋                             4 pieces                                   

(C)

Plain Flour                   普通面粉                      320 g                           

Cocoa powder              可可粉                          50 g                             

Baking powder             发粉                              1 tsp. 茶匙                   

Baking soda                 小苏打                          1 tsp. 茶匙                   

(D)

Milk                            牛奶                             240 g                           

Ganache                      甘拿许                         300g                            

Method

1)        Cream (A) with flat beater at medium speed until light and fluffy. Stopping to scrap down the sides and bottom of the bowl with a rubber spatula.

2)        Add (B) gradually and cream until smooth and light. Stopping to scrap down the sides and bottom of the bowl after each addition.

3)        Add (C) and (D) alternately and mix at low speed until well incorporated. Stopping to scrap down the sides and bottom of the bowl.

4)        Line the 3-inch by 1.25-inch cupcake moulds with paper cups. Deposit the batter onto the moulds. Makes 24 pieces.

5)        Bake at 180°C in the middle rack of the oven for 25 minutes. Set aside to cool.

6)        Pipe ganache rosettes on top, decorate as desired.

作法

1)      用浆状搅拌器以中速将(A)搅打至松发。停止机器用橡胶刮刀将缸边与缸底未拌均之面糊括均。

2)      分次加入(B)搅拌至松发和光滑。每次加入时须将机器停止，用橡胶刮刀括缸边和缸底。

3)      改用慢速交叉的加入 (C)和(D)混合搅拌均匀即可。停止机器用橡胶刮刀将缸边与缸底未拌均之面糊括均。

4)      将纸杯放在3寸乘1.25寸杯子模里。将面糊倒入模子里。供做24粒。

5)      将蛋糕放在烤炉中层，以180°C的炉温烤25分钟。待冷备用。

6)      将甘拿许挤在蛋糕上面装饰随心意。