🏖️ 𝘽𝙚𝙖𝙘𝙝 𝙨𝙩𝙮𝙡𝙚 𝙢𝙤𝙞𝙨𝙩 𝙫𝙖𝙣𝙞𝙡𝙡𝙖 𝙘𝙪𝙥𝙘𝙖𝙠𝙚𝙨 𝙬𝙞𝙩𝙝 𝙗𝙪𝙩𝙩𝙚𝙧𝙘𝙧𝙚𝙖𝙢
My son’s school baking event for his year😚今個月嘅主題係沙灘！有心機少少嚟整個沙灘版嘅cupcake～其實一啲都唔難～裝飾方面我買咗熊仔餅乾，彩虹長糖，餅乾碎做沙！淺藍色Buttercream做海，貝殼糖珠裝飾🌊🏝️🐚💓好開心5分鐘俾人搶晒🧸😂呢個蛋糕食譜係比較鬆軟濕潤蛋糕🥰裝飾可以改做任何你鍾意嘅嘢～
➡️ Buttermilk（酪乳）係酸性！而普通牛奶係中性！做 Cupcake 嘅時候，Buttermilk 通常會同梳打粉產生化學反應，產生氣泡令蛋糕口感鬆軟、濕潤🩵如果只用普通牛奶，蛋糕可能會變得比較實同冇咁蓬鬆～
蛋糕材料: (12-15個)
低筋麵粉 300g
幼砂糖 220g
無鹽牛油（室溫軟化）120g
雞蛋（室溫) 3隻
Buttermilk (室溫）300ml
泡打粉（Baking Powder) 2茶匙
梳打粉 (Baking Soda) 1茶匙
雲呢拿精油 1茶匙
鹽 1茶匙
牛油糖霜材料:
無鹽牛油（非常軟化但未溶化） 180g
糖霜（Icing Sugar）（必須過篩） 360g
牛奶 4湯匙
雲呢拿精油 1茶匙
做法:
- 先將焗爐預熱至 180°C
- 打發牛油同糖：將軟化咗嘅牛油同幼砂糖放入大碗，用電動打蛋器用中高速打發，打到顏色變白大約需要 3-4 分鐘
- 分次加入雞蛋（每次加一隻）徹底打勻，再加入雲呢拿精
- 將低筋麵粉、泡打粉、梳打粉同鹽混合過篩！分三次加入麵粉，刮刀用切拌法（Fold-in） 輕手拌勻
- 加入Buttermilk，中速打3分鐘！
- 將麵糊平均分裝入紙杯，大約3/4，用焗爐焗20 分鐘，之後攞出嚟放涼備用
牛油糖霜
- 將軟化嘅牛油高速打發約 5 分鐘打到顏色變白
- 分 3-4 次加入已過篩嘅糖霜打勻
- 加入雲呢拿精油，和牛奶，繼續打發至質地有光澤，之後加入適量食用色素！
### Cupcake Ingredients (Makes 12–15)
* **Cake Flour:** 300g
* **Caster Sugar:** 220g
* **Unsalted Butter (softened at room temperature):** 120g
* **Eggs (room temperature):** 3 pcs
* **Buttermilk (room temperature):** 300ml
* **Baking Powder:** 2 tsp
* **Baking Soda:** 1 tsp
* **Vanilla Extract:** 1 tsp
* **Salt:** 1 tsp
### Buttercream Frosting Ingredients
* **Unsalted Butter (very soft but not melted):** 180g
* **Icing Sugar (must be sifted):** 360g
* **Milk:** 4 tbsp
* **Vanilla Extract:** 1 tsp
### Instructions
#### **For the Cupcakes:**
1. **Preheat** your oven to 180°C.
2. **Cream the butter and sugar:** Place the softened butter and caster sugar into a large bowl. Beat with an electric mixer on medium-high speed until the mixture turns pale and fluffy (takes about 3–4 minutes).
3. **Add the eggs** one at a time, beating thoroughly after each addition. Then, mix in the vanilla extract.
4. **Sift and combine** the cake flour, baking powder, baking soda, and salt together. Add this flour mixture to the batter in 3 separate batches, using a spatula to gently fold it in (Fold-in method).
5. **Pour in the buttermilk** and beat on medium speed for 3 minutes.
6. **Divide the batter** evenly into the cupcake liners, filling each about 3/4 full. Bake in the oven for 20 minutes, then remove them and let them cool completely.
#### **For the Buttercream Frosting:**
1. **Beat the softened butter** on high speed for about 5 minutes until it becomes pale and creamy.
2. **Add the sifted icing sugar** in 3–4 separate batches, beating well after each addition.
3. **Mix in the vanilla extract and milk**, continuing to beat until the frosting is smooth and glossy. You can then add food coloring as desired.
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