蝴蝶纸杯蛋糕

能干的外婆前脚刚去欧洲,勤劳的妈妈立马回归了。重披围裙,先烤上几十个南瓜肉南瓜子蝴蝶纸杯蛋糕,再煲一大锅汤。然后修花剪枝,挖坑翻盆;拔了一大片香蜂草,弄得满手硫磺皂味。孩子爹妈们,若要小孩勤劳,你们別太能干了,悠着点。[偷笑]勤劳都是逼出来的。

butterfly cup cakes

南瓜蝴蝶纸杯蛋糕的材料:
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas (我没有用,只是加了点南瓜子)
½ tsp salt
4 eggs , beaten
200g butter , melted
zest 1 orange (橘子/橙子的味道很关键,一定要加!)
1 tbsp orange juice
500g (peeled weight) pumpkin or butternut squash flesh, grated (我用的冷冻的,效果也很好)

做法:
Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. 简而言之, 干的材料和在一起,湿的材料也和在一起,然后干湿大会合。 ^ ^

180度烤15分钟左右即可。

我喜欢做纸杯蛋糕,容易熟,烘烤时间短,免切割。

蛋糕凉了之后,平削去表面鼓起来的一层,再将其一切二,就是蝴蝶的翅膀了。放上翅膀之前,在蛋糕体上,放上奶油或糖霜,就又好看又好吃(还好肥)。我偷懒,用了现成罐装奶油,小朋友看见奶油喷出来可兴奋了。罐装奶油有一个缺点,很快就化了。卖相不好。要送人的话,还是要老老实实得打糖霜。

200g pack soft cheese
85g butter , softened
100g icing sugar , sifted
zest 1 orange and juice of half

味道自然是好的, 我家小朋友一人吃2个。

Advertisements

2 thoughts on “蝴蝶纸杯蛋糕

发表评论

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / 更改 )

Twitter picture

You are commenting using your Twitter account. Log Out / 更改 )

Facebook photo

You are commenting using your Facebook account. Log Out / 更改 )

Google+ photo

You are commenting using your Google+ account. Log Out / 更改 )

Connecting to %s