vanilla almond cupcakethis is really inspired by the beautiful flowers that had bloomed in my cousin’s garden…  it’s Summer oh yeah! and just as I wondered what I should be baking, bags of unused almond meal and sliced almonds beckoned to me (stocked up during my macaron baking frenzy… anyways!)

recipe source/原食谱: Pastry Affair 

mini sunflowerIngredients (makes 12)

Vanilla Almond Cupcake
2/3 cup sugar
1/2 cup (1 stick) butter, room temperature
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cup all purpose flour
1/2 cup sliced almonds
2 teaspoons baking powder
2/3 cup buttermilk

食材(可做 12个)

杯子蛋糕
白糖 2/3量杯
黄油 1/2量杯,室温
鸡蛋 2颗
香草精 1小匙
杏仁香精 1/2小匙
中筋面粉 1 1/2量杯
杏仁片 1/2量杯
泡打粉 2小匙
酪乳 2/3量杯

Directions/做法

– Preheat oven to 180 degrees C Line or grease a cupcake tin
烤箱预热至 180摄氏度。杯子蛋糕模铺上纸托或抹油

– In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and almond extracts
容器中将黄油和糖打至蓬松状态。鸡蛋逐颗加入,每加入一颗,拌匀后在加入下一颗。拌入香草精和杏仁香精

– In another bowl, whisk together the flour, sliced almonds, and baking powder. Alternate flour mixture and buttermilk to the egg/butter mixture, blending until smooth after each addition
另一个容器中将面粉、杏仁片和泡打粉拌匀。粉类和酪乳以交替方式加入黄油糊,每拌入一次拌匀后再加入下一份

– Fill the cupcake liners about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into a cupcake comes out clean. Allow to cool completely before frosting
面糊倒入至纸托四分之三高度,送入烤箱烤 18-22分钟或直到插入得竹签不带面糊既可。完全冷却

Vanilla Frosting
2 tablespoons unsalted butter, room temperature
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract

香草糖霜
无盐黄油 2大匙,室温
糖粉 2量杯
牛奶 2大匙
香草精 1小匙
杏仁香精 1/4小匙

In a medium bowl, beat together the butter and sugar until combined. Add the milk and extracts. Keep beating until the mixture is light and fluffy
容器中将黄油和糖混合均匀。加入奶和香精、继续打至蓬松状

Frosting sunflower/组合sunflower cupcakes
– tint a bit of the frosting light green and frost the top of cupcake. this forms the “leaves”
将一小部份打发的糖霜染上浅绿色食用色素、用裱花袋将糖霜裱到蛋糕顶部(形成叶子)

– place an oreo cookie (whole cookie) in the centre of each cupcake
中间摆上一片奥利奥曲奇饼干

– tint a big portion of frosting yellow, and some frosting orange
取两大份糖霜~一份染上黄色、另一份橙色食用色素

– place yellow frosting and a bit of orange into frosting bag, and pipe the petals using a leaf tip (I used Wilton’s leaf tip #68). You can pipe as many layers as you like
裱花袋里,装上 Wilton #68裱花嘴。勺入黄色糖霜和一点橙色糖霜,然后在“叶子”上裱上花瓣~裱多上层可随意

– ladybugs are made with red coloured M&Ms.. I coloured a bit of the frosting black, and added a blob of black to one of the tip. Then drew a thin line through the centre, and dotted the bodies
瓢虫是红色 M&M巧克力豆。将部份糖霜染上黑色素,在巧克力豆一处点上头的部位,让后在画上中间线并点上斑点

– Everything was done with a toothpick (much easier to control for me)
此过程都用了竹签(较容易控制)

Personal notes/温馨小贴士:
– I used half cup sugar for the cupcake and still found it a little sweet for my liking… i will reduce a little further in future
蛋糕体用了半量杯的糖 ~还是太甜。下次一定减量

– I substituted 1/4 cup of flour with almond meal
我将四分之一面粉以杏仁粉替代

– I used almond milk in place of buttermilk
我用杏仁奶替代酪乳

– I doubled the frosting for my sunflowers
向日葵的糖霜我做了双臂分量

Welcome summer days…. it’s hot hot hot!

Pollution index: 74 (good)

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