Saturday, 15 August 2015

Baymax and Baby Chiffon Cupcakes (Vanilla-chocolate)


This cute Baymax and baby was a simple bake for the family celebration of my bil and daughter (who loves Baymax) who were turning 40 and 4! Hence the giant and small cupcake for each of them :p. The cupcake is made from reduced egg yolk vanilla chiffon cupcake, with eyes and features made from chocolate chiffon cake (because my nephew likes chocolate!). I was trying out the extra dark cocoa powder (Bakeway) I bought from Phoon huat. It does darken the shade very much naturally while being yummy!

Reduced egg yolk vanilla chiffon with chocolate chiffon cake eyes
1 egg yolk
20g sugar
39g corn/vegetable oil
37 ml water
5 ml vanilla extract
60g cake flour
Cocoa powder (extra dark)
Charcoal powder

Meringue:
4 egg whites
45g sugar
1/4 tsp cream of tartar

1. Preheat oven to 160°C.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, water and vanilla extract.
3. Add in sieved flour and whisk till no trace of flour found.
4. Scoop out 10 tsp batter and add 1 tsp cocoa powder (extra dark) and ¼ tsp charcoal powder. Mix well.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
6. Scoop over 20 tbsp meringue and gently fold into the chocolate batter in 2 additions.
7. Fold in the rest of the meringue gently into the plain batter 1/3 at a time.
8. Pour the batter into a wilton ball cake pan (for the giant cupcake) and a 11 mm Iwaki glass bowl (for the small cupcake) till ¾ full. Gently tap the bowls to remove air bubbles from the batter.
9. Bake the giant cupcake at 160°C for 15 min then 140°C for 20-25 min (or until skewer comes clean). Bake the small cupcake at 160°C for 15 min then 140°C for 15 min.
10. Pour the chocolate chiffon batter into a 9-inch tray and bake at 160°C for 14 min.
11. For the ball cake pan and bowl, invert once out of the oven to cool and leave to cool on the cooling rack. *If the batter rises above the top, wait for the cake to shrink a bit till below the top then invert.
12. For the chocolate chiffon layer, flip the cake over to a new baking sheet once out of the oven and cover with another baking sheet to cool.
13. Unmould cupcakes by hand after the cakes are cool. Gently pull the cake from the sides of the bowl and then flip it over onto a plate/cake board.
14. Assembly: Cut circles using a circular cutter (1.5 cm diameter) and bubble tea straw respectively for the giant and small cupcake. Cut strips using a sharp knife. Melt some marshmallows with some water and apply it to the undersides of the chocolate chiffon to stick them onto the cupcakes.

There you go! Baymax and baby chiffon cupcakes! The kids had fun blowing out the many candles and the chiffon cupcakes were well-received in terms of taste and texture! 

This is a belated post as my girl's birthday was 2 weeks ago :).

With love,
Susanne

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