Mengidam part II: Butter cup cake

Kitchen aid saya berhabuk sebab sejak akhir-akhir ini saya sibuk. Tapi, hari ini saya keluarkan dari almari sebab saya nak makan butter cake.

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Resepi saya guna dari sini (Martha Stewart) dan saya memang ikut langkah-langkahnya. Yang saya tak ikut adalah, saya tak bakar dua loyang, tapi satu loyang menggunakan separuh adunan, manakala separuh lagi saya bakar sebagai cupcake sebab dah janji dengan ‘Ain nak buat cupcake. Disebabkan kek ini dibakar, saya turut letakkan air dalam periuk kecil didalam oven untuk mengurangkan kadar kekeringan kek. Dan saya bakar kek di tengah oven.

Lagi satu, ini kali pertama ‘Ain membantu di dapur. Tolong sukat gula, tepung dan macam-macam. Gembira sungguh sebab hajat dia nak buat cup cake dengan saya kesampaian.

Ingredients

  • 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
  • 1 1/2 cups all-purpose flour, plus more for pans
  • 1 1/2 cups cake flour (not self-rising) (Guna type 45)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 4 large eggs (Hanya ada medium size eggs-guna 5 biji)
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk

Directions

  1. Preheat oven to 350 degrees Farrenheit (180 degree celcius). Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
  3. Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.

Untuk frosting, saya ada resipi hentam keromo sebab saya sebenarnya berhajat nak whip cream warna pink yang manis dan harus ada gelatin. Elok jangan kongsi rahsia hentam keromo itu ;P Tapi saya puas hati sebab rasa frosting tu seperti yang saya nak.. Gembira hati mak buyung ini heh hehe..

Untuk mentega saya gunakan mentega Lurpak (mentega paling mahal dan sedap nih). Jadi memang puas hati sebab rasa kek itu memang sangat sedap. ‘Ain makan banyak kali dan saya pun sama. Puas hati! Lain kali nak buat butter cookies pulak guna mentega yang sama.

Kek dibungkus dan boleh dimakan bila-bila masa. Gembiranya hati πŸ˜‰

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p/s: Inilah rupa mak buyung yang mengidam butter cup cake tu πŸ˜‰

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