奶油瓜杯子蛋糕 Glut Squash Cupcakes

Glut-squash-cupcakes

份量Serve:  12

材料 INGREDIENTS
200克  奶油瓜(頭的部份) 200g butternut squash (neck-end only)
175克 黑糖(紅糖) 175g soft light brown sugar
2隻 走地雞蛋 2 large free-range eggs
海鹽 sea salt
175克 中筋麵粉 175g plain flour
1茶匙滿 發粉 1 heaped teaspoon baking powder
35克 核桃 35g walnuts
½ 茶匙 肉桂末 ½ teaspoon ground cinnamon
90毫升 特級初榨橄欖油 90ml extra virgin olive oil
用於頂部裝飾 For the zingy topping:
½ 個 柑橘皮磨末 Zest of ½ a clementine
½ 個 檸檬皮磨末 Zest of ½ a lemon
2湯匙滿   糖霜 2 heaped tablespoons icing sugar

做法 Method
1. 預熱焗爐180 ºC /350ºF/。
Preheat the oven to 180°C/350°F/gas 4.

2. 在砧板 上小心地把奶油瓜頭的部份切下 (餘下的可留下來另用),修剪好莖部,切成大塊,無須去皮。
On a chopping board, carefully cut the neck-end off the squash (save the rest for another day), trim away the stalk, then cut into rough chunks (there’s no need to peel it).

3. 把奶油瓜放在食物處理機攪動。
Place the squash in a food processor and whiz until finely chopped.

4. 加入糖及雞蛋。
Add the sugar and crack in the eggs.

5. 加少許鹽、麵粉、發粉、核桃、肉桂及特級初榨橄欖油,再用食物處理機攪動。過程中可能會需要每數秒停止處理機以膠刮刮乾淨材料,令材料可以更好地混合。盡量避免過分混合材料,只須把材料合成便可。
Add a tiny pinch of salt, the flour, baking powder, walnuts, cinnamon and extra virgin olive oil, then whiz again until just combined – you may need to stop the processor after a couple of seconds and scrape the mix down from the sides with a spatula to help it mix evenly. Try not to overdo it with the mixing – you want to just combine everything and no more.

6.  把蛋糕紙杯仔放在12格的杯子蛋糕模裡。
Line a 12-hole cupcake tray with paper cases.

7. 用湯匙把混合好的材料放進蛋糕紙杯仔,只須四分之三滿便可。
Use tablespoons to fill the paper cases three-quarters of the way up with mixture.

8. 放入焗爐焗25至30分鐘,或直至變金黃色、膨脹起來及熟透。
Bake in the hot oven for 25 to 30 minutes, or until golden, risen and cooked through.

9. 如希望知道蛋糕是否熟透,可用牙簽或棒刺進蛋糕的中間,五秒後取出。如果牙簽或棒沒有沾上任何蛋糕,即表示蛋糕已熟透,如果牙簽或棒微濕的話,則需再焗多一會。
To check if they’re done, stick a cocktail stick or skewer into the middle, remove it after 5 seconds and if it comes out clean they’re cooked; if it’s slightly wet cook for a little longer.

10. 讓杯子蛋糕在焗盤放涼,然後把它們放到放涼架/網架上讓它們完全變涼。
Leave the cakes to cool slightly in the tray, then carefully place them onto a wire rack to cool completely.

11. 用刨刀把柑橘及檸檬的皮磨成末放在砧板上,把其大部分加到不锈鋼碗,留下少許。
Use a microplane to finely grate the clementine and lemon zest onto a board, then add most of it to a mixing bowl, keeping a little bit to one side.

12. 把酸奶(酸忌廉)加到不锈鋼碗,把糖霜篩進碗內混合。
Add the soured cream to the bowl, sift in the icing sugar and mix well.

13. 把糖霜放入雪櫃直至蛋糕完全涼透。
Put the icing into the fridge until your cakes have cooled completely.

14. 蛋糕完全涼透後, 把糖霜加到蛋糕上,連同餘下的柑橘及檸檬皮末享用。
Once cool, spoon the icing onto the cakes then scatter with the remaining clementine and lemon zest, then tuck in.

貼士
加糖霜前確保蛋糕已完全變涼,否則糖霜會太過流質,不會美觀。如想健康一點,不加糖霜也同樣美味。
Make sure you allow the cakes to cool completely before adding the icing – if you don’t, it’ll get too runny and won’t look very good! If you feel like making these slightly less indulgent, they’re delicious without the icing too.

More about this recipe: http://www.foodrevolutionday.com/glut-squash-cupcakes/

Special thanks on translation: Ms Sylvia Lau 

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