This fluffy and soft cupcake with smooth vanilla custard cream filling tastes so good.
🍞INGREDIENTS
☘️Sponge cupcake
2 Large room temperature eggs (60-65g/each with shell)
Caster sugar 40g
Cake flour 60g
Milk 25g
Unsalted butter 20g
Vanilla extract ½ tsp (2-3g)
☘️Custard cream
1 large egg yolk
Caster sugar 12g
Vanilla extract ½ tsp (2-3g)
Corn flour 10g
Milk 90g
Unsalted butter 5g
Whipping cream 80g
** Preheat the oven to 160C/320F
**Bake at 160C/320F for 25-28 minutes
☘️ Please adjust the baking temperature and baking time according to the oven and the pan you use.
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#cupcakes #spongcake #vanillacustard #紙杯蛋糕 #海綿蛋糕 #爆漿紙杯蛋糕
這款一咬就爆漿的紙杯小蛋糕， 松軟的蛋糕裡加了順滑香甜的卡仕達奶油， 想要不好吃都難。
🍞原料
☘️ 紙杯蛋糕
2個大號室溫雞蛋（連殼60-65克/個）
細砂糖 40克
低筋面粉 60克
牛奶25克
無鹽黃油 20克
香草精華 ½ 茶匙（2-3克）
☘️卡仕達奶油
蛋黃 1個
細砂糖 12克
香草精華 ½茶匙（2-3克）
玉米淀粉 10克
牛奶90克
無鹽黃油 5克
奶油 80克
☘️**預熱烤箱至160C/320F
**160C/320F烤制25-28分鐘