Qiu Ju Cupcakes

Overview

Autumn chrysanthemums represent harvest! This autumn chrysanthemum cupcake is made with sponge cake as a base and carefully crafted with Italian buttercream frosting. 1-15 of this recipe is the cupcake making process, 16-24 is the Italian buttercream making method! Although there are many steps, it is actually quite simple. I am a novice, so I will try my best to write down the details and share it with more friends!

Tags

• baking
• cake
• clear water
• corn oil
• low gluten flour
• unsalted butter
• whole eggs
• fine sugar
• lemon juice
• milk
• protein
• salt

Ingredients

Steps

1. 1 The cupcake ingredients are ready, 80g of low-gluten flour sifted twice, 60g of fine sugar, 3 eggs, 20g each of salt, lemon juice, milk and oil can be put together!

   

2. 2 Break the eggs into a clean, oil-free and water-free stainless steel basin, add salt and 3-5 drops of lemon juice! Break up!

   

3. 3 Add 60g of fine sugar, stir gently with a whisk, then turn on low speed to beat! Do this to prevent the fine sugar from flying around!

   

4. 4 Turn low speed to medium speed and continue beating! If there are too few egg liquids and the basin bottom is large, you can tilt the stainless steel basin so that the egg beater can beat more egg liquid, so that the beating speed will be faster!

   

5. 5 The egg liquid becomes fluffier and larger, and the surface is filled with small bubbles! Hold the egg beater vertically to the egg liquid. During the beating process, turn the egg beater or the bowl to let it beat evenly and beat the air bubbles into the egg liquid!

   

6. 6 Beat the egg liquid until it is fine and even. Lift the egg beater and the egg liquid will fall, but it will not disappear quickly within 5 seconds! It’s ready. It may take a long time to pass the whole eggs, so please be patient!

   

7. 7 Prepare small paper cups and preheat the oven to 155 degrees for 5-10 minutes! The specific temperature and time will depend on your own oven!

   

8. 8 Sift 1/2 of the sifted flour into the egg liquid, stir it up and down with a spatula, and mix evenly! Be careful not to draw circles! Stirring in a circular motion will defoaming!

   

9. 9 Sift the remaining flour into the batter, stir evenly, same as above! If you don’t know how to stir, you can stir it like stir-fry! The movements should be brisk so as not to cause serious defoaming!

   

10. 10 Pour the milk and oil into the batter in small amounts several times, stirring as you go! Mix well!

    

11. 11 Place a Ziploc bag or large piping bag over a large jar and pour the batter!

    

12. 12 Cut a small slit in the corner of the plastic bag containing the batter!

    

13. 13 Squeeze the batter into the paper cup. Because I want to decorate it and like the bulging feeling, I squeeze it to 9 points full! The batter liquid in the paper cup should be 8-9 minutes full, depending on your preference!

    

14. 14 Shake the paper cup a few times to pop out the bubbles! Put in the oven! The middle rack of the oven is 155 degrees for 25 minutes! The specific time and temperature should be adjusted appropriately according to your own oven!

    

15. 15 The round cupcakes are ready. Remember to shake them a few times after taking them out of the oven, then let them cool!

    

16. 16 Now let’s start making the Italian buttercream! Cut 200g of butter into small pieces and soften at room temperature! Soften until you can poke it with your hand!

    

17. 17 Prepare the cream frosting, the butter here has been fully softened! 80g of fine sugar, 24g of water, 2 egg whites, about 80g, a few drops of lemon juice!

    

18. 18 Add a few drops of lemon juice to the egg whites and 40g of fine sugar! Send away!

    

19. 19 Beat until it stops flowing. When you lift the egg beater, you can see the soft foam from the small curved hook!

    

20. 20 Pour the remaining 40g of sugar and water into the milk pot, mix, and bring to a boil. If you have a needle thermometer, measure it and it will reach about 120°. If you don't have a thermometer, just visually check that the surface is covered with small bubbles!

    

21. 21 Remove the cooked sugar from the heat quickly and pour into the egg whites from the edge of the basin. Use an ACA electric egg beater to beat it at high speed to cool it down and mix evenly!

    

22. 22 Pour the mixed egg whites into the butter in portions and beat with a whisk until evenly mixed!

    

23. 23 Here I would like to remind everyone, if there is a phenomenon of water and oil separation, please don’t be afraid, continue beating at high speed, it will be fine after a while!

    

24. 24 The finished buttercream is smooth and delicate, and the added whipped egg white makes it even lighter! The most important thing is stability. You can also practice decorating in hot weather. If it becomes soft due to heat, you can put it in the refrigerator. After a while, it can be smoothed and you can continue to use it. It is very suitable for novices!

    

25. 25 At this time, the cake has cooled down and the buttercream frosting is ready. Let’s start decorating. I chose a semi-circular chrysanthemum decorating nozzle!

    

26. 26 Since I am a novice decorator, I suggest you add a small amount of pigment first and adjust it appropriately! The mounted flowers should be refrigerated immediately, otherwise the buttercream will soften due to heat and the hard-mounted flowers will lose their shape!

    

27. 27 Enjoy the finished product! Decorating flowers is a skill worth practicing! There are many changes due to different angles, strength and speed! I just started, so the framing is a little messy!

    

28. 28 Enjoy the finished product! I don’t need to explain too much about decorating. Diligence in practice is the key to success. I have just started learning now, please understand!

    

29. 29 This is a rose framed at another time, practice more and frame what you like!