Monday, October 27, 2008

Cupcakes Baking Class by ThaiExpress

It was kind of interesting to know that ThaiExpress organises non-Thai food related classes for it's Orange Card members.

For a hands-on baking class costing only $30, I had to have a go!

The class was held at the Civil Service College. Recalling the time when I joined a similarly not-so-expensive baking class taught by a renowed chef in Singapore, I was shocked to be confronted by the dirty utensils, choked sink and messy kitchen. So this time round, I did not held high hopes but was instead delightfully surprised to find the kitchen and utensils to be relatively clean.

The participants were organised in groups of 4 per table and the chef, Amy Lee, taught us how to bake the Butter Chiffon Cake and Chocolate Devil Cupcakes.

Butter Chiffon Cake

Ingredients (cake):
20g cake magarine/unsalted butter
20g shortening
18g sugar
40g egg yolks (~ 3 eggs)
67g cold water
89g cake flour
3g baking powder
89g egg whites (~ 3 eggs)
89g sugar
1g cream of tartar
Ingredients (royal icing topping):
60g icing sugar - sieve
6g egg whites
1/2 tsp lemon juice

Method (Cake):
(1) Mix magarine, shortening, 18g sugar and yolks in a bowl with a wooden spoon by hand. Continue till sugar grains have dissolved.

(2) Sieve cake flour and baking powder

(3) Add a portion of the flour into mixture from step 1

(4) Add a little water. Alternate between flour and water till all are well combined.

(5) Put 89g egg whites and cream of tartar in the mixer

(6) Put in 1/3 of the 89g sugar. Start the mixer at medium speed. Pour in the sugar gradually and whisk the meringue to a soft peak.

(7) Fold the meringue from step 6 gently into the mixture from step 4

(8) Deposit into the muffin trays. Put in about 1 heaped tablespoon of batter to about 75% full. bake at 180-200°C.

(9) Cool the cupcakes before frosting

Method (Royal Icing Topping):
(1) Put the 6g egg whites and lemon juice in a bowl. Add the sieved icing sugar gradually.

(2) When all icing sugar has dissolved, adjust the consistency. Check the texture, it should take 6 seconds to blank out. If still fluid, add more sieved icing sugar.

(3) Spread onto the top of 4 cupcakes with the back of our spoon. Do not go onto the edges. Dry the icing in the oven at 200°C for 1 minute.

Chocolate Devil Cupcake

Ingredients (cupcake):
150g cake flour
75g shortening
15g butter/magarine
1.5g baking powder (1/3 tbs)
3g soda
30g dutch processed cocoa powder
3g salt
227g sugar
174g milk
98g eggs (~ 2 eggs)
6g vanilla extract
Ingredients (ganache):
225g 55% cocoa couverture
100g milk
50g glucose

Method (Cupcake):
(1) Sieve cake flour with the leavening agents (baking powder and soda)

(2) Mix the first 7 ingredients till pasty and fluffy with a paddle attachment for about 4 minutes

(3) Add the sugar and mix till well blended for about 1 minute

(4) Add 1/2 of the 174g milk and mix for about 3-5 minutes

(5) Combine eggs with remaining milk and add to the above in 3 portions

(6) Lastly, add the vanilla extract.

(7) Bake at 180°C for about 10-15 minutes

(8) Lower the temperature down to 170°C and continue till cooked

(9) Cool completely and gress with ganache

Method (Ganache):
(1) Boil 100g milk with the glucose

(2) Pour over the couvertures that have been finely chopped. Stir till dissolved.

My creation - a hybrid of both cakes :)

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