Chiffon Cupcakes with Creamwell Frosting

We are having a small family-gathering at grandpa's house today to celebrate the Father's Day. Thus I bake them some mini chiffon cupcakes with simple frosting by using Creamwell. Creamwell is a shortening-like butter/margarine, it is easy and stable to  decorate on any cake. Besides that, it is cheaper than any other decorating cream like whipping cream or cream cheese. So you can have one in your shopping list if you plan to have your own home-made frosting cakes.

Ingredients

Cake

• 100g of self-rising flour    100 克自发粉
• 80g of custard sugar     80 克砂糖 
• 60ml of cooking oil    60 毫升菜油
• 60ml of milk    60 毫升牛奶
• 4 eggs    4 颗蛋
• 1/2 tea spoons of vanilla essence    1/2 茶匙香草精
• 1/2 tea spoons of salt    1/2 茶匙鹽
• few drops of vinegar    數滴白醋

Frosting 

• 120g of creamwell    120 克克玛芝淋忌廉
• 50g of icing sugar    50 克 糖粉
• 1/2 tea spoons of vanilla essence    1/2 茶匙香草精
• few drops of red colouring for pink frosting    數滴紅色素(粉紅奶油)
• 1 tea spoon of cocoa powder for chocolate frosting    1 茶匙可可粉(巧克力奶油)

 

 Steps 

 Cake 

1. Sift the self-rising flour 3 times.     自發粉过筛3回。
2. Separate the egg yolks and egg white into 2 containers.    把蛋黃和蛋白分別放入兩個容器。
3. Place the egg yolks and half of the custard sugar into mixing bowl and beat till pale.    蛋黃和一半的砂糖打至淺色。 
4. Add 1/3 of the cooking oil and blend well. Repeat the step for the balance cooking oil.    菜油分3次加入﹐每一次打勻才加另一次。 
5. Add the vanilla essence and milk into the batter and beat with the mixer.    把香草精和牛奶倒入蛋黃糊﹐ 用攪拌機打勻。 
6. Fold in the self-rising flour into the batter using spatula.    把自發粉以橡皮刮刀完全拌進蛋黃糊裡待用。
7. Place the egg white, vinegar and 1/3 of  the balance sugar into mixing bowl. Beat the mixture till the sugar dissolved. Add another 1/3 of the sugar and dissolve with the mixer. Do the same for the last 1/3 of sugar.    蛋白﹑醋和1/3的剩餘砂糖都倒入盆裡打至糖融化﹐繼續加另1/3糖打融﹔加入最後1/3糖打至所有糖融化。
8. Beat the egg white mixture to fluffy and stand still when lift up the beater .     繼續攪拌蛋白糖漿直到膨脹輕盈﹐可拉直即可。
9. Fold in 1/3 of egg-white mixture into egg-yolk batter. Then pour all the egg-yolk batter into egg-white mixture and well fold-in.     把1/3 蛋白糖漿拌入蛋黃糊。然後將所有蛋黃糊拌進蛋白糖漿。
10. Pour the batter into paper baking cups.    把面糊倒入纸杯。
11. Bake the cakes at 180°C for 15 minutes, or until fully-cooked.    放入烘炉以180°C烘15分钟，或完全熟透。 

Frosting

1. Place the creamwell, icing sugar and vanilla essence into mixing bowl and beat until fluffy and smooth.    把克玛芝淋忌﹑糖粉﹑香草精倒入盘里打松膨脹及呈光滑。 
2. Add the red coloring/cocoa powder for the colored frosting cream.    加進紅色素/可可粉即成繽紛色彩的裱花奶油。
3. Pipe the cream on top of every cupcake.    把奶油裱在蛋糕上。