Cupcakes are so named because they are served in cups made of greaseproof paper. It is small, cute, creative, sweet and delicious, and has a variety of flavors. It is an indispensable dessert on the table and is usually used as an afternoon tea snack.
Regarding the origin of cupcakes, there is a relatively broad view. In the 19th century, people used cups to make cakes before making cake molds, such as clay cups or small pudding plates. Then they use these containers to name the cake.
Cupcakes can be chiffon cakes, sponge cakes, muffin cakes, etc. Let's take a look at several famous cupcakes, each with its own characteristics.
1. Frosted Cupcakes
Frosted cupcakes are sprinkled with decorative materials mixed with grease and powdered sugar on the cake, and used with various flower nozzles to make various flower shapes. Due to the high sugar content of buttercream frosting, it is stiffer than fresh cream and easier to shape.
2. Muffin Cupcakes
Many people love muffin cupcakes because not only are they soft and easy, but they can be varied. Muffin cupcakes can be transformed into blackcurrant cupcakes, jam cupcakes, simple, easy and delicious.
3. Soufflé Cupcakes
Soft as a cloud, soufflé is a dreamy dessert that looks bulky but doesn't have much actual content. The reason why it is called "dream dessert" is also because the egg whites used contain a lot of air. It is very beautiful when it comes out of the oven, but when it encounters the outside air, it loses its beautiful appearance in a short time.
It's not difficult to make cupcakes by yourself, let's learn how to make cream chiffon cupcakes together.
Ingredients needed:
2 eggs
40g low-gluten flour
30g white sugar
25g milk
20g vegetable oil
moderate amount of lemon juice
Practice:
1. Separate the egg white from the egg yolk. The container for the egg white must be free of oil and water, and the egg yolk cannot be mixed.
2. Add 10g white sugar and milk to the egg yolk, stir well with a manual egg beater, add vegetable oil and stir until completely emulsified.
3. Sift the low-gluten flour into it, stir well with a hand mixer, and set aside for later use.
4. Add a few drops of lemon juice to the egg whites, add the remaining white sugar in three batches, and use an electric egg beater to beat the egg whites to a firm state.
5. The time of adding white sugar three times is that the protein is in a state of sparse bubbles, a state of dense bubbles, and a state of wet texture.
6. Put one-third of the egg whites into the batter, mix evenly with the stirring method, then pour back into the remaining egg whites, and continue to use the stirring method to mix evenly.
7. Put the cake batter into a piping bag, squeeze it into a paper cup, and squeeze it until it is 70 or 80% full. Shake the paper cup a few times to shake out the big air bubbles inside.
8. Put them in the preheated oven, bake at 150 degrees for 30 minutes, then turn to 160 degrees for 10 minutes.
9. After baking, shake the paper cup a few times to shake out the hot air inside. After cooling, you can squeeze the cream and sprinkle some decorative sugar.
Sweet things can give people a sense of comfort, and cupcakes are cheaper than other desserts, which may be the reason why cupcakes are popular all over the world.
