Yuzu Chocolate Cupcake

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。