上次在 Facebook 跟大家提及那位十七歳買了我書的大男孩 Saul Darlington, 他前後已依我書中的食譜做了紅蘿蔔蛋糕，辣椒燉牛肉醬，蘋果酥派和烤培根捲腸等等食品。
上星期他唸書的學院辦慈善籌款，他想做我書中的《 薄荷巧克力杯子蛋糕 》作義賣。
卻不幸臨時病了，正擔心要令同學們失望之際 ; 猜猜誰在最後關頭拔刀相助？並不是 auntie Jane 我呢!
Last week his college organised a charity event, he wanted to bake the《 Mint Chocolate Cupcakes 》from my book to sell to help raise money, but unfortunately he was falling ill on the day.
Guess who stepped in to help at the last minute and prevented the disappointment all round. Not auntie Jane!
卻料不到答案竟是這麼簡單，而且是最明顯的：Saul 的媽媽 ，就是了！Saul 媽媽説 :「他那天很不舒服，連起床也感到頭暈眼花，又記掛著要烘蛋糕作義賣的事，我便替他跟妳的食譜做了，讓他好好休息，他很快便復原了。」母愛就是這麼的偉大！
Everybody tried to make guesses. Somebody thought his parents probably helped him, some asked was it his girlfriend? Some wondered if my husband did it, or was it my son? My daughter?
The answer was actually simple and the most obvious : Saul's mum! Yes, it was her. Saul's mum told me, " He was so ill that day, couldn't even get out of bed, but was very worried about not being able to make the cupcakes, so I stepped in and helped, followed your recipe and baked the cupcakes for him. He had a good rest and recovered well in the end." A mother's love for her child is the greatest in the world!
取自我的書《 有碗家傳菜 》p. 257
( 做 24 個 )
- 雞蛋 4 個 約 260g
- 可可粉 cocoa powder 3 湯匙
- 自發麵粉 215g
- 白砂糖 260g
- 無鹽牛油 260g
- 薄荷香油 1 茶匙
- 糖粉 300g
- 無鹽牛油 55g
- 奶油乳酪 113g
- 雲尼拿香精 1/2 小匙
- 鮮奶 1 大匙
- 薄荷巧克力棒 24 枝
- 2 個 杯子蛋糕烤盤
- 杯子蛋糕紙杯 24 個
Mint Chocolate Cupcakes
Taken from my book《 Rice Bowl Tales 》p. 257
( makes 24 )
For the cupcakes:
- 4 eggs ( about 260g )
- 3 tbsp cocoa powder
- 215g self-raising flour
- 260g unsalted butter
- 260g caster sugar
- 1 tsp peppermint extract
For the decoration:
- 300g icing sugar
- 55g unsalted butter
- 113g full fat soft cheese
- 1/2 tsp vanilla extract
- 1 tbsp fresh milk
- 24 mint chocolate sticks
- 2 x cupcakes baking trays
- 24 cupcakes cases
做法 Method :
1.) 烤箱預熱至 170C / 338F / Gas3。將 260g 無鹽牛油和砂糖，以手提打蛋器打 2 分鐘至變淺
1.) Preheat oven to 170C / 338F / Gas3. Use an electric hand-held whisk to beat the 260g unsalted
butter and caster sugar together until pale and fluffy, about 2 minutes. Add the beaten egg to the
butter-sugar mixture in a few successions and whisk quickly. Add the peppermint extract and mix
well. Sieve in the flour and cocoa powder and fold everything in gently with a spatula until well
2.) 麵糊倒進烤盤上的紙杯內約 8 分滿，烤 15 分鐘，用竹籖插入中央部分，抽出時，蛋糕沒
3.) 用電動打蛋器將 55g 的室溫無鹽牛油打至軟化，加入奶油乳酪後，打至軟滑。打蛋器調
2.) Line a cupcake tray with the cases, and fill each case up to 3/4 full with cake mixture. Put in the
oven to bake for 15 minutes. Insert a skewer to test for doneness; when the skewer pulls out
clean with no crumbs sticking to it, then it's done. Leave the cupcakes on the wire rack to cool.
3.) Beat the 55g unsalted butter until softened. Add the cream cheese and continue to beat until
smooth. Turn the setting to low, add vanilla extract and the 300g icing sugar. Whisk until soft but
4.) Using a spatula or the back of a spoon spread the cream cheese frosting on top of each cupcake.
Sprinkle with cocoa powder, and place 2 half mint chocolate sticks on top of the cupcakes to
Place these Mint Chocolate Cupcakes in some festive sparkling cupcake cases, to serve your family and friends during the Christmas and New Year holidays, everyone will love them.