Supplementary Ingredients2.5ml of baking powder 8g of lemon juice 50g of light cream 1/4 tsp of vanilla extract 8g of rum 8g of egg yolks 2
How to Make Cupcakes with Butter
1.
Cupcakes are divided into two parts, the cake embryo and the decorative buttercream frosting parts. Let's start by making the cupcake mix. Prepare the butter (I used presidential butter).
2.
Cut the butter into small pieces and soften it.
3.
After softening the butter, add granulated sugar and beat with a whisk until fluffy in volume and light in color.
4.
Add the egg mixture in three batches and beat. Each time, beat until the eggs and butter are fully incorporated before adding the next.
5.
Whipped butter is fluffy and smooth as shown in the picture, without separating the oil from the eggs.
6.
Add milk, no need to stir at this time.
7.
Mix the flour and baking powder and sift in.
8.
Toss with a spatula to mix well, so that the butter, milk, and flour are completely mixed into the cake batter.
9.
When completely mixed, the batter is ready. Just mix well, don't over mix.
10.
Put the batter into a laminating bag and squeeze the batter into a baking paper cup, 7 minutes full.
11.
Place the molds on a baking sheet and bake in a preheated oven with upper and lower heat at 180 degrees Celsius for 15 minutes, adjusting the baking time according to the size of the paper cups, the degree of filling of the batter, and the actual temperature of the oven. Bake until the cake is completely puffed up, pierce the center of the cake with a toothpick, pull out the toothpick without residue, it is ready to come out of the oven.
12.
Then make the buttercream frosting. Add the light cream, granulated sugar, and egg yolks to the ramekin and whisk to combine.
13.
Heat the mixture over low heat, stirring constantly as it heats, until the mixture becomes thicker and thicker.
14.
Keep stirring constantly, and immediately before the mixture comes to a boil, turn off the heat and immerse the ramekin in cold water to prevent the residual heat from continuing to heat up (do not bring to a boil or yolk particles will form). Cool and set aside.
15.
After the butter is softened in small pieces, beat with a whisk until fluffy in volume and light in color.
16.
Pour the cooked yolk mixture from step 14 into the butter.
17.
Continue to beat well with a whisk.
18.
Add lemon juice and rum.
19.
Whisk again and the buttercream frosting is ready. You can add a little food coloring to the frosting to make it your favorite color (the finished picture is pink).
20.
Finally, you can squeeze. To make the same flower pattern as in the finished picture, use a 1M flower nozzle with the shape shown in the picture.
21.
Put the buttercream frosting into a piping bag and squeeze it onto the top of the cake, and the cupcake is done.
22.
Starting from the top center of the cake, draw a circle and squeeze outward, squeeze the cake surface, lift up the laminating nozzle, and the beautiful buttercream flower is ready!