vintage rose lemon cupcakes 经典玫瑰柠檬杯子蛋糕

sometimes when i stare at the tray of massive piping tips i have, i count, and realised i’d probably only used 3 or 4 of them… and best… the 3 or 4, are usually the same pattern piping tip in different sizes…

the one piping tip i had always been keen to use is the rose petal tip… and why not pipe a vintage rose? ヾ(＠^▽^＠)ﾉ

Ingredients (makes 12 cupcakes)

lemon cupcake
225g unsalted butter, softened
170g caster sugar
210g eggs （net weight）
250g cake flour
2.5g baking powder
lemon zest from 1 lemon
10g lemon juice
5g lemon curd

buttercream
1/2 cup butter
1/4 cup whipping cream or evaporated milk
1 tsp vanilla extract
1/4 tsp salt
4 cups icing sugar (add as necessary)

食材（可做 12个杯子蛋糕）

柠檬杯子蛋糕
无盐黄油 225克、软化
绵白糖 170克
蛋液 210克
蛋糕粉 250克
泡打粉 2.5克
1颗柠檬的柠檬皮屑
柠檬汁 10克
柠檬酱 5克

奶油
无盐黄油 半量杯
淡奶油／炼奶 1/4量杯
香草精 1小匙
盐 1/4小匙
糖粉 4量杯（适当加入）

Directions/做法

– sift flour with baking powder and set aside
面粉和泡打粉过筛、备用

– cut butter into small cubes and cream with sugar until light and fluffy
黄油切丁后和白糖打发至蓬松状

– add eggs into butter mixture in 3 additions and incorporate well
蛋液分三次加入黄油糊、拌匀

– add in flour and lemon zest. mix well with rubber spatula
加入过筛面粉和柠檬皮屑。用橡皮刮刀拌匀

– finally add in lemon juice
最后倒入柠檬汁

– spoon batter into liner and bake in preheated oven of 190 degrees for 15-17mins
面糊勺入纸杯内、送入预热至 190摄氏度烤箱烤 15-17分钟

– remove a tiny core off the cupcake after it has cooled, and spoon lemon curd into cupcake
蛋糕冷却后在蛋糕体中间挖出个小坑、勺入柠檬酱

– prepare buttercream ~ beat butter till creamy, then add in whipping cream, vanilla extract, salt and 1 cup of icing sugar
准备奶油 – 黄油搅拌乳脂状。加入淡奶油、香草精、盐和一量杯糖粉。慢速搅拌

– scrap bowl, then add in remaining icing sugar till well blended or when the desired consistency is achieved. you will need a stiff buttercream to pipe the rose (feel free to stir in colouring as desired)
刮盆、倒入剩余的糖粉。搅拌均匀或至到硬性状（亲们可随意拌入食物食用色素）

– please refer to this link for instructions to pipe vintage rose
经典玫瑰裱花视频可参考此链接

Pollution index: 58 (good)