SUPER FLUFFY! Vanilla cupcakes!
Vanilla Cupcake
Super Fluffy Vanilla Cupcakes
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan cupcake tin yang sudah dialasi kertas dan panaskan oven di suhu 170 derajat.
- Campur mentega tawar suhu ruang dengan gula halus dan garam.
- Kocok sampai adonan mengembang, pucat, dan teksturnya fluffy.
- Tambahkan vanilla extract.
- Masukkan telur satu per satu dan aduk sampai rata di tiap telurnya.
- Ayak tepung protein rendah bersama baking powder dan baking soda ke dalam adonan.
- Tambahkan susu cair sekitar dua sendok makan.
- Aduk di kecepatan paling rendah asal tercampur, jangan kelamaan.
- Rapikan sisa tepung dengan spatula sampai rata.
- Timbang adonan ke tiap cup sampai tiga perempat penuh.
- Ketuk-ketuk loyang supaya rata dan tidak ada gelembung udara.
- Panggang di suhu 170 derajat api atas bawah selama 22-25 menit.
- Dinginkan cupcake sampai benar-benar tidak panas.
- Lembutkan Swiss meringue buttercream dengan spatula lalu pindahkan ke piping bag bermotif.
- Semprotkan buttercream di atas cupcake dengan jarak sekitar 1 cm sambil diputar.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line a cupcake tin with paper cases and preheat the oven to 170 degrees Celsius.
- Combine room temperature unsalted butter with icing sugar and salt.
- Beat until aerated, pale, and fluffy.
- Add the vanilla extract.
- Add the eggs one at a time, mixing until combined after each.
- Sift the cake flour with baking powder and baking soda into the batter.
- Add about two tablespoons of milk.
- Mix on the lowest speed just until combined, without overmixing.
- Fold in any remaining flour with a spatula until even.
- Portion the batter into each case, filling them three quarters full.
- Tap the tin so the batter levels and air bubbles escape.
- Bake at 170 degrees Celsius with top and bottom heat for 22 to 25 minutes.
- Cool the cupcakes completely.
- Soften the Swiss meringue buttercream with a spatula and transfer it to a piping bag with a decorative tip.
- Pipe the buttercream onto each cupcake, holding the tip about 1 cm above and turning as you go.
Cook Mode
SUPER FLUFFY! Vanilla cupcakes!
SUPER FLUFFY! Vanilla cupcakes!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan cupcake tin yang sudah dialasi kertas dan panaskan oven di suhu 170 derajat.
- Campur mentega tawar suhu ruang dengan gula halus dan garam.
- Kocok sampai adonan mengembang, pucat, dan teksturnya fluffy.
- Tambahkan vanilla extract.
- Masukkan telur satu per satu dan aduk sampai rata di tiap telurnya.
- Ayak tepung protein rendah bersama baking powder dan baking soda ke dalam adonan.
- Tambahkan susu cair sekitar dua sendok makan.
- Aduk di kecepatan paling rendah asal tercampur, jangan kelamaan.
- Rapikan sisa tepung dengan spatula sampai rata.
- Timbang adonan ke tiap cup sampai tiga perempat penuh.
- Ketuk-ketuk loyang supaya rata dan tidak ada gelembung udara.
- Panggang di suhu 170 derajat api atas bawah selama 22-25 menit.
- Dinginkan cupcake sampai benar-benar tidak panas.
- Lembutkan Swiss meringue buttercream dengan spatula lalu pindahkan ke piping bag bermotif.
- Semprotkan buttercream di atas cupcake dengan jarak sekitar 1 cm sambil diputar.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line a cupcake tin with paper cases and preheat the oven to 170 degrees Celsius.
- Combine room temperature unsalted butter with icing sugar and salt.
- Beat until aerated, pale, and fluffy.
- Add the vanilla extract.
- Add the eggs one at a time, mixing until combined after each.
- Sift the cake flour with baking powder and baking soda into the batter.
- Add about two tablespoons of milk.
- Mix on the lowest speed just until combined, without overmixing.
- Fold in any remaining flour with a spatula until even.
- Portion the batter into each case, filling them three quarters full.
- Tap the tin so the batter levels and air bubbles escape.
- Bake at 170 degrees Celsius with top and bottom heat for 22 to 25 minutes.
- Cool the cupcakes completely.
- Soften the Swiss meringue buttercream with a spatula and transfer it to a piping bag with a decorative tip.
- Pipe the buttercream onto each cupcake, holding the tip about 1 cm above and turning as you go.
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