Desserts recipe-Strawberries Mini Chocolate Cupcakes


Want to make a Christmas cake but don’t want to spend too much time on decoration? Here’s one easy cake recipe you can try. It’s based on chiffon cake but using small cups. It bakes so quickly yet gives you nice fluffy texture. Since it’s so small, it’s very easy to add some decorations. You either decorate the way I did or add some nuts and dry fruits. Make some extras and you send as Christmas gifts! Wish you all Merry Christmas and happy holidays!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes six 7cm cup cakes~

2 Egg yolks
30g Sugar
40g Milk
30g Butter
65g Cake flour
1 tsp Coco powder
2 Egg white
30g Sugar
12 Strawberries
200ml Whipping cream
15g Sugar
20ml Hot water
15g Sugar

[ Directions ]

1-
1. Separate yolk and egg white. Leave the yolk at the room temperature. And put the egg whites in the fridge.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Yolk can get fluffy easily at room temperature. Egg whites, on the contrary, it produces much fine foam when it’s chilled.

2-
2. This time I’m using a little similar recipe to chiffon cake.
To make soft sponge cake, you need to add oil and liquid to the cake mixture.
Add butter and milk into a tempered bowl.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Because I want to make rich flavor cake, I decided to use milk and butter. If you prefer lighter cake, you can use water and vegetable oil instead.

 

2-
3. Microwave it for about 30 seconds or so.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can use any kind of heating method.

2-
4. Just make sure that the butter is melted but not to heat super hot.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Adding too hot oil into beaten egg mixture can collapse the foams.

2-
5. Sift both cake flour and coco powder.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Coco powder gets lumpy very easily, make sure to use fine sifter.

2-
6. Mix these two dry ingredients well before adding any other ingredients.

2-
7. In another bowl, add yolk and sugar.

2-
8. Start whisking.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If your yolk is still cold, you can bath the bowl with warm water underneath.

 

2-
9. Keep whisking until it turns into mayonnais-like color.

2-
10. Add the milk and butter prepared earlier.

2-
11. Mix well.

2-
12. Sift in the coco&cake flour a little bit at the time.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Adding too much at once will produce some lumps.

2-
13. Mix well so the dry ingredients and liquid blend in evenly.

2-
14. Start beating egg whites.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can use an electric beater!

2-
15. First beat until it gets foamy.

2-
16. And then add about 1/3 of sugar.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Don’t add too much sugar at once. Otherwise it gets sticky before turning into meringue.

2-
17. Add another 1/3 of sugar. Keep beating until turning into white.
Lastly add the rest of sugar, beat until stiff.

2-
18. If you can make a peak and it holds its shape, it’s stiff enough to go on to the next step.

2-
19. Now you can mix in about half meringue and then add the rest of it, lightly fold in.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Just get them cooperated roughly. Over mixing breaks up the foam and it gets flat. Just be careful…

1-
20. This time I’m using muffin cups. Add evenly into each cup.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
This mixture is very soft and runny. Use molds that can hold its shape itself.

 

2-
21. Put into 170 ℃ preheated oven. Bake for about 18-20 minutes.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Since each oven has different heating effect, the temperature and baking time may need adjustment depending on your own oven.

2-
22. Right after being removed from the oven, they are all fully raised but they will shrink and go flat.

2-
23. To minimize the shrinkage, you can turn them upside down while cooling off.

2-
24. While cooling the cakes, you can prepare syrup. Add sugar into hot water.

2-
25. Mix well so the sugar dissolves.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
To give more fragrance, you can add some dashes of rum or brandy.

 

2-
26. Remove the cup molds after cooling off.

2-
27. Cut into half.

2-
28. Brush syrup on each slice.

2-
29. Add icing sugar to heavy cream.

1-
30. Whisk until stiff.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
To whisk effectively, you can dip the bowl into ice water. Chilled cream can be whisked more easily.

2-
31. If your cream contents less fat and doesn’t get stiff, here ‘s what you can do. Add some squeezed lemon juice!
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Lemon acid can emulsify the cream and turns sold.

Q. Won’t lemon acid make the cream sour?
A. Adding just a touch of lemon juice will be hardly noticeable.
Besides, if you happen to add too much, it accurately adds refreshing fragrance to your cream!

2-
32. Slice strawberries.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can use any seasonal fruits such as kiwi fruit, apple, banana(needs to be coated with lemon juice to avoid oxidation)

2-
33. Put the cream into icing bag and squeeze out to the sliced sponge.

2-
34. Lay sliced strawberries..

2-
35. Squeeze some cream on the other slice.

2-
36. And then sandwich the cake.

2-
37. Gently press down the top to make it horizontal surface.
Squeeze some more cream on the top for decoration.

2-
38. There’s one way to decorate a strawberry! Slice a strawberry with stem attached so each slice still stay in one piece.

2-
39. Press gently so the slices can fan out.

2-
40. Now you have a cute decoratable strawberry! You can place on the top and sprinkle some icing sugar or grated white chocolate.


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