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迷你蝴蝶糕Butterfly Cupcake

迷你蝴蝶糕Butterfly Cupcake

材料:16-17个
A:牛油125克、15克白糖、盐1/2茶匙、A蛋2个、牛奶1/2杯、柠檬汁1汤匙、柠檬茸1个
B:普通面粉180克、发粉1茶匙、小苏打1/2茶匙 (一齐过筛)

糖霜:
牛油125克(室温)、糖粉250克(过筛)、蓝色素少许、蓝色素少许、喷嘴、挤袋

装饰:
Pretzels扭结硬饼干

糖霜做法:
1.把牛油和糖粉混合,以木勺搅拌成浓糖霜,分开两份,大份的加入蓝色素,小份加入白色素拌匀。

蛋糕做法:
1.把牛油和糖及盐搅拌至发起,逐个加入鸡蛋搅拌。(图 1-2)
2.加入过筛B料,间中拌入牛奶、柠檬汁及柠檬皮茸。(图3)
3.把面糊倒入纸杯至2/3满,然后放入预热至180度的烤炉内烤20-25分钟,以竹签插入测试,不黏即是熟了。
4.将蛋糕取出待凉。

装饰:
1.将5汤匙处理好的糖霜加入蓝色素混合,然后倒入挤袋,装上喷嘴。
2.把1汤匙白色糖霜铺在杯糕上,要覆盖全面。(图4)
3.然后喷上5点的蓝色糖霜在白色糖霜上,再插入两片扭结硬饼干(pretzel)当翅膀。(图5-6)

Ingredients: 16-17 pcs
A: 125g butter, 150g sugar, 1/2 tsp salt, 2 “Grade A” eggs, 1/2 cup milk, 1 tbsp fresh lemon juice, zest of 1 lemon
B: 180g plain flour, 1 tsp baking powder, 1/2 tsp bicarbonate of soda(sifted all)

Icing:
125g butter(at room temperature), 250g icing sugar(sifted), blue food colouring, White food colouring, nozzle, piping bags

Decoration:
Pretzels

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To prepare icing:
1.Combine soft butter with sifted icing sugar using a wooden spoon. Icing will be thick.

Method for cakes:
1.Beat butter with salt & sugar until creamy, adding eggs one at a time beating well after each addition.(pic 1-2)
2.Fold in sifted dry ingredients B alternating with milk, lemon juice & lemon zest until combined.(pic 3)
3.Fill paper cups with batter until % full & bake cupcakes in a pre-heated oven @ 180° for 25-30 minutes or until tester inserted comes out clean.
4.Cool before frosting.

To frost:
1.Tint 5 Tbsps icing with some baby blue colouring & place into a piping bag fitted with a nozzle.
2.Place a heaped tablespoon of the plain icing on top of the cooled cupcake & spread to cover the whole cupcake.(pic 4)
3.Pipe 5 dots blue icing on top to resemble the body of the butterfly & stick 2 pieces of pretzel to represent the wings.(pic 5-6)

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