Mini Chiffon Mousse Cupcake

Mini cupcakes with vanilla chiffon based, filled and frosting with chocolate mousse. They taste like ice-cream cakes, and you gonna love them.

Ingredients

Cake

Group A

• 60g of self-rising flour    60 克自发粉
• 15g of custard sugar    15 克砂糖 
• 30g of cooking oil    30 克菜油
• 45g of milk    45 克牛奶
• 3 egg yolks    3 颗蛋黄
• 1/4 tea spoon of vanilla essence    1/4 茶匙香草精

Group B

• 4 egg whites    4 颗蛋白
• 1/4 table spoon of white vinegar    1/4 汤匙白醋
• 30g of custard sugar    30 克砂糖 

Chocolate Mousse

• 200g of non-dairy whipping cream    200 克植物性鲜奶油  
• 100g of cooking chocolate bar    100 克巧克力砖
• 60g of milk    60 克牛奶
• 4g of gelatin powder    4 克吉利丁粉
• 10g of water (room temperature)    10 克水(室温)
• 1/4 tea spoon of vanilla essence    1/4 茶匙香草精
• 1/4 tea spoon of coffee powder    1/4 茶匙咖啡粉

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. Group A: Put the egg yolks, sugar into mixing bowl and hand whisk to blend the ingredients. Then add the cooking oil and vanilla essence. Fold in the self-rising flour and milk alternately to have a smooth batter     把蛋黃﹑糖倒入盆﹐ 用手打蛋器打勻。接着加入菜油和香草精。交替拌入自发粉和牛奶至均匀光滑的面糊。 
4. Group B: Place the egg white into a clean bowl. Beat the egg white few seconds, add the vinegar when it starts foamy. Continue beating with 1/2 of sugar until completely dissolve. Repeat the step for the balancing sugar.    蛋白倒入干净的盘里打至起泡泡，加进醋继续打。倒入1/2的糖攪拌至融化。重複此步驟直到所有糖倒入和攪拌融化。
5. Beat the egg white mixture to stiff peaks .     繼續攪拌蛋白霜至硬性发泡。
6. Fold in 1/3 of egg-white mixture into egg-yolk batter, then pour back into balance egg-white mixture and well fold-in.     把1/3 蛋白霜拌入蛋黃糊，然後倒回其余蛋白霜里拌均匀。
7. Pour the batter into paper baking cups.    把面糊倒入纸杯。
8. Bake the cakes at 160°C for 15 minutes, or until fully-cooked.    放入烘炉以160°C烘15分钟，或完全熟透。 
9. Set aside the cakes to cold down.    蛋糕放凉待用。

Chocolate Mousse Cake

1. Soak the gelatin powder into the water and set aside for around 5 minutes or until spongy .    把 吉利丁粉泡进水里约5分钟或直到泡软膨胀。 
2. Sit the gelatin mixture in the hot water and stir until the gelatin dissolved.    将泡好的吉利丁粉坐在热水里搅拌至完全融化。
3. Bring the milk to boil. Add in the gelatin mixture, vanilla essence, coffee powder and stir evenly.    牛奶煮滚，加入已融化的吉利丁粉、香草精、咖啡粉搅匀。
4. Cut the chocolate bar into chunks. Pour in the hot milk and stir until all the chocolate melted.   巧克力砖切小块，倒入热牛奶搅拌至完全溶化成巧克力酱。
5. Beat the whipping cream to soft peak. The cream flows slowly to the center when lifts up either side of the bowl means is done.    鲜奶油打发至软性发泡，当拎起盆的一边鲜奶油会缓缓流向中间即可。
6. Fold in the chocolate mixture and there you have the chocolate mousse.    巧克力酱拌入打发的鲜奶油就是巧克力慕斯。
7. Scoop the chocolate mousse into a piping bag.    舀巧克力慕斯进裱花袋。 
8. Piping in the chocolate mousse into the cake. Decorate cupcake's surface with the balance chocolate mousse.    把巧克力慕斯挤进蛋糕体里，剩余的慕斯装饰蛋糕的表面。
9. Chill the cakes for at least 4-5 hours.    蛋糕冷藏至少4-5个小时。