Friday, 20 March 2015

Easy Blueberry Honey Cupcakes 简易蓝莓蜂蜜小蛋糕(中英食谱)

Yum

This week is our local school break, I am usually busier with the kids around and I can't try recipes which take up too much time. I saw this simple honey cupcake recipe while browsing through a Chinese recipe book by 君之 and decided to give it a try with my 7-year-old boy. It's been a while since he bakes together with mummy, our last bake bonding session was when we baked the Number cookies using the Tovolo number cookie cutters last November. This recipe is rather easy, he could do almost all the steps except the whisking of the eggs using the electric mixer which I gave him a hand. We have also added blueberries to the batter for a fruity taste. He was really happy and proud to bake these delicious and soft honey cupcakes. 



Blueberry Honey Cupcakes 
蓝莓蜂蜜小蛋糕
(chinese recipe adapted from ‘跟着君子学烘焙’ book and english recipe translated by Baking Taitai) 


Ingredients: (depending on cupcake mould size, makes 6~12) 

80g cake flour (I used premium Blue Jacket cake flour) 
2 eggs (I used 60 grams ones)
40g honey
40g caster sugar
30ml flavourless vegetable oil (I used sunflower oil)
100g fresh blueberries




食材:(参考分量:视模具大小而定,6-12个)

80克 低筋面粉 用优质水手牌蛋糕粉
2 粒鸡蛋(我用60克的)
40克 蜂蜜
40克 细砂糖
30毫升 无味植物油 (我用向日葵油)
100克 新鲜蓝莓

Baking: middle rack, 190 degrees Celcius top/bottom heat, 15 minutes (depending on size of cupcake mould & oven, adjust accordingly.)
烘焙:烤箱中层,上下火190度,15分钟(根据模具大小和烤箱实际情况酌情调整)


Methods 制作过程:

1. Put the sugar and honey into a mixing bowl, then add in the eggs.
1。将细砂糖、蜂蜜倒入大碗中, 再打入鸡蛋。




2. Pour hot water into a pot, put the mixing bowl in the hot water. Use an electric mixer to whisk the egg mixture continuously over the bain-marie. 
2。
锅里倒热水,把盛鸡蛋的大碗放在热水里,用电动打蛋器将鸡蛋打发。




3. Whisk the warmed egg mixture initially on low speed till foamy stage then progress to medium high. 
3。一开始可以用低速搅拌,等到形成细腻的乳沫以后,换高速快速搅拌,在打发的过程中,鸡蛋会越来越浓稠。




4. Continue beating until ribbon stage, meaning when you lift the whisk over the mixture, the batter should fall slowly forming a ribbon that will hold it's shape and not disappear into the batter.
4。直到将鸡蛋打发到非常浓稠的状态,提起打蛋器时,滴落的蛋糊可以在蛋糊表面划出花纹并且花纹维持较长时间不会消失。打蛋头上保持有2-3CM的蛋糊不会滴落。这个程度就表示打发好了。


This is ribbon stage. 

5. Sift the flour into the batter half at a time, mix well before sifting the other half. 
5。在打发好的蛋糊里筛入低筋面粉。面粉最好分两次筛入,将第一次的面糊拌匀以后,再筛入第二次面粉。




6. Use a silicon spatula to fold in the flour gently to avoid potentially bursting the air bubbles. 

6。用橡皮刮刀以从底部向上翻拌的形式,将面粉和蛋糊彻底拌匀。不要打圈搅拌,以免打发好的鸡蛋消泡。


Little one has chosen the Tovolo Spatuart Ladybug & Leaves Spatula to fold in the flour. 


7. Add in the oil, fold in gently until well combined. 

7。在拌好的面糊里倒入植物油,也采用翻拌的形式搅拌均匀,成为蛋糕糊。





8. Scoop the batter into the cake pan laid with cupcake liners, half to 2/3 filled up, then add in the blueberries.  
8。把蛋糕糊倒入模具里,1/2到2/3的厚度, 再加入蓝莓。


Little one is using the Tovolo Cupcake scoop to dispend the batter into the cupcake moulds, it's so easy and without mess too! 



9. Put the baking pan into a preheated oven at 190 degree Celcius and bake for about 15 minutes or till surface is golden brown . (My oven took 12 minutes to bake.)
9. 将蛋糕模具放入预热好190度的烤箱,烤焙15分钟左右,表面金黄色即可出炉。(我的烤箱只用12分钟)



Eagerly waiting....good thing my Brandt oven has the cool door 4 glass feature, he won't get his hands burnt!  还好这款烘炉有凉门的特征,要不然他的小手就会被烧到了!


My little boy is happy and feels accomplished baking this batch of delicious cupcakes. Would you like to have one? :)


TIPS 小贴士:

1. Beating whole eggs at a temperature of about 40 degrees is the easiest to whisk till ribbon stage, thus the use of bain-marie. However, the temperature must not be too high, otherwise it will affect the stability of the egg during whisking.
1。全蛋在40度左右的温度下最容易打发,所以采用将打蛋盆坐在热水里的方式,让全蛋液温度升高,会有利于鸡蛋的打发。但温度不可过高,否则也会影响鸡蛋的打发以及蛋沫的稳定性。


2. Whisking whole eggs is more difficult than whisking egg white. Thus, it's recommended to use an electric mixer. It will be difficult to whisk till ribbon stage if a hand whisk is used. 
2。全蛋的打发比蛋白要困难。推荐用电动打蛋器。如果用手动打蛋器,很难打发到位。


3. Use flavourless vegetable oil like soybean oil, corn oil etc. do not use tea oil, peanut oil, olive oil or other flavoured oil as it will make the cake taste very weird.
3。必须使用无味的植物油,大豆油、玉米油都可以,切记不要使用茶油、花生油、橄榄油之类味道特殊的油,否则做出的蛋糕口感就很怪异了。


4. Whisking of eggs must be thorough, pay attention to the technique of folding the flour in. If whisking or folding is inappropriate, it will affect the texture of the cake causing it not be soft and fluffy or the cake may not even rise during baking. 
4。鸡蛋的打发要彻底,同时和面粉搅拌的时候,一定要注意手法。如果打发不当或者搅拌不当,会影响蛋糕的松软,甚至导致蛋糕根本膨发不起来。



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I am linking this recipe to Cook-Your-Book #21 hosted by Joyce of Kitchen Flavours. 



Thanks for dropping by. See you again! 
谢谢您的拜访,下次再见!

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

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10 comments :

Amanda Lim said...

Can I use milk instead of honey cos I don't have honey? Will the blueberry sink to the bottom of the cake?

Cheryl - Bakingtaitai said...

Hi Amanda, this is a honey cupcake recipe and the main ingredient is honey, so please do not replace with milk. Yes, the blueberry will sink to the bottom because it is heavy.

joceline lyn said...

我喜欢蜂蜜蛋糕。如今加入蓝莓,2 in 1, 真得很棒也。谢谢你的分享。。。。 下次我来学做这个。

kitchen flavours said...

Hi Cheryl,
Lovely cupcakes! Looks really spongy and light! Honey and blueberries sounds delicious!
Thanks for sharing with CYB!
Love your Tovolo gadgets!

Luv Sweet and Savory said...

Hi Cheryl,
I'm toying between lemon + honey or blueberry + honey cupcakes. Well, this recipe comes just in time. Thanks for sharing!

Luv Sweet and Savory said...

Hi Cheryl,
I'm toying between lemon + honey or blueberry + honey cupcakes. Well, this recipe comes just in time. Thanks for sharing!

Zoe said...

Hi Cheryl,

It is cute that kids like to watch the oven like TV while the cake is baking... My son do the same too. Your son is 7... Mine is 6. They are about the same age and I can a little of their similarity :D

You are right... better to do the bonding now. When they are 10, I wonder if they are going to bake with us again :p

Very beautiful cupcakes!

Zoe

Christine said...

Hi Cheryl
Can I add 1 tsp baking powder to this recipe so that the cupcake will raise higher? Thanks
Christine

Cheryl - Bakingtaitai said...

Hi Christine, I would not advise you to add more baking powder as too much of it will cause the cupcake to rise too fast and deflate to a hard lump, also baking powder has a bitter taste, if use too much can alter the taste of your cupcake. Perhaps just fill up the cupcake liner with a little more cake batter will do.

Low Sok Gek said...

Can I not use the bain-marie method to whisk the egg mixture till ribbon stage?

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