Bánh Cupcakes - Vanilla Cupcakes - Cốt Bánh Mềm Ẩm Dù Bảo Quản Tủ Lạnh

Diễm Nauy
30 Apr 202410:18

TLDRIn this video, the host shares a recipe for soft and fluffy vanilla cupcakes that remain moist even when stored in the fridge. The recipe is flexible, allowing for all-purpose or wheat flour, with a leavening agent of baking powder and baking soda or just the former to avoid a dry texture. The cupcakes are made with room temperature ingredients, including unsalted butter, eggs, and a generous amount of heavy cream for extra softness. A vanilla extract is added for flavor. The cupcakes are baked at 175 degrees C/347 degrees F for 20 minutes without a fan. After cooling, they can be decorated with a sturdy Mascarpone Frosting that holds shapes well and isn't overly sweet. The frosting is made with Mascarpone, heavy cream, icing sugar, and vanilla extract, beaten to the right consistency. The video provides tips for successful baking and decorating, making it an excellent guide for those looking to impress with homemade cupcakes.

Takeaways

  • 🍰 Use all-purpose flour, wheat flour number 11, or cake flour for a light and fluffy cupcake texture.
  • 🧁 Combine 4g of baking powder and 4g of baking soda to keep the cupcakes soft and fluffy, or use just baking powder to avoid baking soda's odor.
  • 🥄 Sift dry ingredients together before adding wet ingredients to ensure easy incorporation.
  • 🧈 Soften unsalted butter to room temperature and mix with dry ingredients for a smooth batter.
  • 🥚 Use room temperature eggs and mix them in gently to maintain the cake's fluffiness.
  • ⏱️ Mix the batter on low speed for about 50 seconds to avoid over-beating and losing the fluffy texture.
  • 🌡️ Ensure all ingredients are at room temperature for even baking.
  • 🌱 Add 2 teaspoons of vanilla extract for enhanced flavor, or use vanilla beans for a delightful aroma.
  • 🥛 Incorporate 200ml of heavy cream into the batter for a longer-lasting soft, light, and fluffy cupcake.
  • 📏 Fill cupcake molds evenly and bake at 175 degrees C/ 347 degrees F for 20 minutes on the middle rack of the oven.
  • 🎂 Cool the cupcakes completely before decorating with frosting to prevent sogginess.
  • 🍦 Prepare Mascarpone Frosting with 250g of Mascarpone, 300ml of cold heavy cream, 50g of icing sugar, and 1 teaspoon of vanilla extract for a creamy and not overly sweet topping.

Q & A

  • What is the main problem with butter cupcakes when they cool down?

    -The main problem with butter cupcakes is that they might turn out very dry when they cool.

  • What is the key ingredient that helps to keep the cupcakes soft and fluffy even after being stored in the fridge?

    -The key ingredient is the use of heavy cream in the batter, which helps to keep the cupcakes soft, light, and fluffy.

  • What are the different types of flour that can be used to make the cupcakes according to the recipe?

    -The recipe is flexible with the type of flour used. You can use all-purpose flour, wheat flour number 11, wheat flour number 8, or cake flour.

  • Why is it important to strain the dry ingredients together before adding the wet ingredients?

    -Straining the dry ingredients together helps to incorporate them into the liquid ingredients more easily and ensures a smoother batter.

  • What is the role of baking powder and baking soda in the recipe?

    -Baking powder and baking soda act as leavening agents to help the cupcakes rise. Baking soda also helps to keep the cupcakes soft and fluffy for a longer time.

  • How much time should the butter and eggs be allowed to sit at room temperature before being used in the recipe?

    -The butter should sit at room temperature for about 1 hour to soften, and the eggs should also be cooled to room temperature before using.

  • What is the purpose of adding vanilla extract to the cupcakes?

    -Adding vanilla extract to the cupcakes enhances their flavor and gives them a better aroma.

  • At what temperature should the cupcakes be baked and for how long?

    -The cupcakes should be baked at 175 degrees Celsius (347 degrees Fahrenheit) for 20 minutes.

  • How can you check if the cupcakes are done baking?

    -You can check for doneness by inserting a bamboo skewer or a toothpick into the center of the cupcakes. If it comes out clean, they are ready.

  • What is Mascarpone Frosting and how does it differ from traditional frosting made with butter and sugar?

    -Mascarpone Frosting is made with Mascarpone cheese, heavy cream, icing sugar, and vanilla extract. It is less sweet and has a creamier and richer flavor compared to traditional frosting made with butter and sugar.

  • What is the importance of using cold heavy cream and Mascarpone when making the frosting?

    -Using cold heavy cream and Mascarpone helps to achieve a thicker and more stable frosting that can hold shapes without melting.

  • How can you store the leftover frosting if you don't use it immediately for decorating the cupcakes?

    -If you don't use the frosting immediately, you should refrigerate it. Take it out and let it come to room temperature before using it for decorating.

Outlines

00:00

🧁 Soft and Fluffy Cupcake Recipe Introduction

The video begins with the host welcoming viewers to their channel and introducing a special cupcake recipe that remains soft even when refrigerated. The recipe aims to prevent dryness in butter cupcakes and includes a sturdy frosting that holds shapes without melting. The host emphasizes the importance of using the right flour for a light and tender crumb, suggesting all-purpose flour, wheat flour number 11, or cake flour. Baking powder and baking soda are used as leavening agents, with the option to reduce their quantities. The host also provides specific brand recommendations for these ingredients. The recipe calls for caster sugar, unsalted butter at room temperature, and eggs, which should also be at room temperature. A hand mixer is used to combine the ingredients, with a caution against overmixing to maintain the cupcakes' fluffy texture. Vanilla extract and heavy cream are added for flavor and to prolong the softness and fluffiness of the cupcakes, respectively. The host advises to bake the cupcakes immediately after preparing the batter and provides specific instructions for using cupcake molds and baking times and temperatures.

05:00

🍰 Baking and Cooling the Cupcakes

The host instructs viewers to preheat the oven and place the cupcake tray on the middle rack for baking at 175 degrees Celsius or 347 degrees Fahrenheit for 20 minutes. A conventional oven without a fan is recommended. The cupcakes are checked for doneness after 18 minutes using a bamboo skewer or toothpick. Once baked, the cupcakes are removed from the mold and cooled on a rack. The host shares that the cupcakes can be eaten immediately or decorated with frosting after they have cooled completely. The cupcakes are described as airy, light, and soft, with a generous amount of heavy cream contributing to their texture. The host also demonstrates the inside of the cupcakes, showing their fluffy texture and appealing color. The video then transitions to preparing a Mascarpone Frosting, which is easy to make and holds shapes well without being overly sweet. The host provides a recipe for the frosting, including the use of cold Mascarpone and heavy cream, icing sugar, and vanilla extract. The process of beating the mixture to achieve the right texture for the frosting is detailed, with cautions against over-beating and the importance of watching the mixture closely as it thickens. The host also offers a tip for viewers in Norway to use lactose-free heavy cream for easier beating. The frosting is described as creamy and rich in flavor, and the host demonstrates how to apply it to the cupcakes and garnish them with sugar ornaments.

10:01

📢 Closing Remarks and Engagement Invitation

In the closing paragraph, the host thanks viewers for watching the video and encourages them to reach out with any questions they may have. The host expresses hope that viewers will be able to successfully create delicious cupcakes for their loved ones and looks forward to seeing them in the next video.

Mindmap

Keywords

💡Cupcakes

Cupcakes are small, individual-sized cakes that are typically baked in a cupcake or muffin pan. In the video, the focus is on creating a soft and fluffy cupcake that remains moist even when stored in the refrigerator. The cupcakes are also decorated with a special frosting, making them a delightful treat.

💡All-purpose flour

All-purpose flour is a type of flour that is commonly used for a wide range of baking recipes. It is made from a blend of hard and soft wheat and has a medium level of protein. In the video, it is used as the base for the cupcakes, with the option to use wheat flour number 11 or cake flour for a lighter, fluffier texture.

💡Baking powder

Baking powder is a leavening agent that causes baked goods to rise. It is a mixture of a base (usually cream of tartar and an alkali), and an acid, which when moistened, releases carbon dioxide gas. In the script, it is combined with baking soda to help the cupcakes rise and remain soft and fluffy.

💡Baking soda

Baking soda, or sodium bicarbonate, is another leavening agent that reacts with acidic ingredients in a recipe to produce carbon dioxide gas, causing the dough or batter to rise. The video suggests using it alongside baking powder for a better texture, but it can be omitted or reduced if preferred.

💡Caster sugar

Caster sugar, also known as fine sugar, is a fine-grained, free-flowing granulated sugar that dissolves quickly. It is commonly used in baking and is specified in the video as an ingredient for the cupcake batter, contributing to the sweetness and texture of the cupcakes.

💡Unsalted butter

Unsalted butter is a dairy product made from the fat and protein components of milk or cream. It is used in baking to provide richness, flavor, and texture. In the video, unsalted butter is softened at room temperature and then mixed into the cupcake batter to ensure a tender crumb.

💡Room temperature

Room temperature refers to the ambient temperature of the environment, typically around 20-25 degrees Celsius (68-77 degrees Fahrenheit). The video emphasizes the importance of using room temperature ingredients, particularly butter and eggs, to ensure proper mixing and texture in the cupcakes.

💡Vanilla extract

Vanilla extract is a solution made by macerating and percolating vanilla pods in a solution of ethanol and water. It is widely used for flavoring desserts. In the video, vanilla extract is added to the cupcake batter to enhance the aroma and flavor of the cupcakes.

💡Heavy cream

Heavy cream, also known as whipping cream, is cream with a high fat content, usually around 36-40%. It is used in the video to keep the cupcakes soft, light, and fluffy. It is also used in the mascarpone frosting to provide a creamy and rich flavor.

💡Mascarpone Frosting

Mascarpone frosting is a type of frosting made with mascarpone cheese, which is an Italian cream cheese with a sweet, creamy texture. In the video, it is used to decorate the cupcakes, providing a stable, non-melting, and not overly sweet topping that can hold shapes for days.

💡Icing sugar

Icing sugar, also known as powdered sugar or confectioner's sugar, is a fine sugar that has been ground to a powder and is often combined with cornstarch to prevent clumping. It is used in the mascarpone frosting in the video to sweeten the mixture without making it overly sweet.

Highlights

Công thức làm bánh cupcake mềm mịn và không khô khi để trong tủ lạnh được chia sẻ.

Hướng dẫn làm kem phủ cho bánh cupcake sẽ giữ hình dạng trong nhiều ngày mà không tan chảy.

Có thể sử dụng nhiều loại bột mì khác nhau nhưng bột mì số 8 hoặc bột mì đặc biệt pha bánh sẽ tạo ra bánh mềm mịn.

Để bánh không bị khô và cứng khi để lâu, có thể giảm lượng bột nổi xuống còn 3gr mỗi loại.

Mọi nguyên liệu đều phải ở nhiệt độ phòng để đảm bảo bánh mềm mịn.

Thêm 2 muỗng trà chiết xuất vani để tăng hương thơm cho bánh.

Thêm 200ml kem đặc để bánh mềm mịn hơn và không bị khô khi để lâu.

Nếu đánh kem quá lâu sau khi thêm kem đặc, bơ có thể tách ra khỏi hỗn hợp.

Nếu dùng máy đánh trứng, chỉ cần đánh cho đến khi hỗn hợp mịn và không bị tách bơ.

Nên nướng bánh ngay lập tức sau khi trộn xong, không nên để lâu.

Lưu ý nướng bánh ở nhiệt độ 175 độ C trong khoảng 20 phút và sử dụng chế độ nướng truyền thống.

Kem phủ bánh mascarpone không quá ngọt và giữ hình dạng rất lâu.

Kem mascarpone giữ hình dạng tốt hơn so với kem phô mai và không có vị chua như kem phô mai.

Khi nước cốt kem mascarpone bắt đầu đặc lại, có thể tăng tốc độ máy đánh lên.

Kem phủ bánh không nhất thiết phải hoàn toàn mịn, chỉ cần đủ đặc để giữ hình dạng.

Kem phủ bánh mascarpone không chỉ dễ làm mà còn giúp bánh trở nên hấp dẫn hơn.

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