best cupcake + Butter cream

得阿軒師兄同意，將他美味的朱古力杯蛋糕食譜和大家分享，牛油忌廉可變不同味道，當然柚子味最值得推介。


Chocolate Cupcake

Butter 100g

Muscovado Sugar 50g

Brown Sugar 50g

Egg 100g

Cake Flour 80g

Orange Zest 1 pc

Baking Powder 3g

Cocoa Powder 20g

Milk 30g

Chocolate 66% 50g



Method:

Melt chocolate and pour in boil milk, mix until smooth,

Blend butter muscovado sugar, brown sugar together until soft,

Add eggs gradually,

Add the sifted dry ingredients and orange zest, blend in low speed

Fold in chocolate and milk, don't over mix,

Scoop into muffin pan and bake at 180℃ until brown , about 20mins.



Yuzu Butter Cream :

Milk 150g

Vanilla 1/2 Pc

Egg Yolk 85g

Sugar 145g

Butter 665g

Egg White 100g

Sugar 185g

Water 45g

Yuzu Syrup 50g or as needed


Method :

Make meringue with egg white, water and sugar,

Make custard with milk, egg yolk, sugar and vanilla, sieve, cool down then and add soft butter, fold in cool meringue

Add flavoring and colouring as needed.

牛油忌廉三份一份量已足夠但很難做小份量的，最小做半份吧。