Shadowing Practice: Easy Chocolate Cupcakes Recipe - Learn English Speaking with Video
Kies een oefenmodus
Elke modus opent een volledig scherm oefenruimte.
141 zinnen
Als zinnen te kort of te lang zijn, klik op Bewerken om ze aan te passen.
1
Hey, I'm John Cannell, and today on Bright Beak Kitchen, we're making fluffy, fudgy chocolate cupcakes.
2
So let's get started.
3
First off, set your oven to 350 so it's nice and hot.
4
Then grab your muffin tin and line with cupcake papers.
5
Set that aside, and now into a large bowl, I'm adding one and a half cups, or 180 grams of all-purpose flour.
6
And you'll notice I'm using a scale.
7
If you don't have one, you can definitely use measuring cups.
8
However, if you just scoop flour in and level it off, you're packing it in, please don't do that.
9
Instead, grab a spoon, fluff your flour up, and sprinkle it in like it's a light, gentle rain.
10
Level it off, and that's how you get an accurate measurement, with measuring cups.
11
One and a quarter cups of granulated sugar, that's 250 grams, and this'll give you a cupcake that's like perfectly sweet on the less sweet side
12
because you're gonna frost this, and you don't wanna have like a sugar overload.
13
So I feel like it's the perfect amount.
14
If you wanna reduce the sugar, you can.
15
It'll be less sweet, but it'll also be a harder, less soft and fluffy cupcake.
16
It'll just be breadier, so the sugar softens anything it's in, as well as making it sweet.
17
To fluff things up, 3 quarters of a teaspoon of baking soda.
18
The baking soda is gonna react with an acid that we add.
19
The acid is the buttermilk.
20
I also want a quarter cup of cocoa powder, And whenever you use cocoa powder, you need to sift it.
21
It just has to happen.
22
Look inside of here, it's all rocks.
23
Take a look.
24
See all those boulders?
25
That's not cool.
26
Quarter cup is 25 grams.
27
So many cocoa boulders in here.
28
Just push those through the sieve.
29
In most recipes, any kind of sifting is totally optional, except when you use cocoa powder.
30
Cocoa powder doesn't have sugar.
31
It has a lot of fat in it, and it just clumps up naturally.
32
So do yourself a favor and break up that sifter.
33
I also want a quarter teaspoon of salt for balance.
34
I'm adding a little bit more because I like things extra salty.
35
Grab a whisk.
36
The scale is done.
37
And just whisk this up until you see no more streaks.
38
Whisk, whisk, whisk.
39
If you've ever made a cake or even a cupcake where there's a big divot in it, chances are that section didn't have the leavening agent like baking soda or baking powder,
40
and that's because you didn't whisk enough.
41
So, whisk, whisk, whisk.
42
All right, set this aside, grab a medium bowl, and it's time to get to our wet ingredients.
43
Into my medium bowl, I'm adding one large room temperature egg.
44
For any baked good that's not pastry, you want room temperature to warm ingredients.
45
Half a cup of buttermilk, this gives you a wonderful little bit of tang, and the acid in it also makes the cupcake softer and reacts to the baking soda,
46
it does so much.
47
If you wanna make this recipe but you don't have buttermilk at home, it's totally fine.
48
Use an equal amount of regular whole milk and one tablespoon of vinegar.
49
Just mix it in and the acid from the vinegar will do all the magical things that buttermilk does.
50
In a chocolate cupcake, you don't tend to use butter.
51
Butter is wonderfully flavored, I love it for many other things, but the flavor gets lost and it's wasted.
52
Also, you might be refrigerating these and you want them to come out of the refrigerator Chilowy soft.
53
Doesn't happen with butter.
54
So we're gonna use half a cup of oil and you can use any mild oil you want.
55
This is veggie oil, but I'm gonna give you a secret and it makes such a difference in this.
56
You can also use olive oil.
57
Olive oil is magical in cakes.
58
In fact, my favorite cake that I make for my birthday is an olive oil cake.
59
So if you wanna do some experimenting, give that a try.
60
I'm finishing this off with two teaspoons or 10 mils of a nice vanilla.
61
Kind of optional, but I love the depth of flavor it adds.
62
Whisk this together until it's nice and smooth.
63
And I just wanna tell you, there's a couple optional things you could add here.
64
A teaspoon or two of espresso powder.
65
It will really wake up the chocolate flavor.
66
You're not gonna taste the coffee.
67
I'm not doing that though, because my boys do not need any caffeine at this time.
68
And you could also add spices you love.
69
Like sometimes I like to add a teaspoon of cinnamon
70
and a quarter teaspoon of cayenne for like a Mexican hot chocolate vibe.
71
but you could add any of your favorite spices like cardamom or some allspice and really make this recipe your own.
72
Okay.
73
All mixed up, let's combine the wet and the dry now.
74
Pour that right in.
75
And now we're gonna combine this just until the flour disappears.
76
Aside from mismeasuring flour, the other thing that goes wrong for people at home is over mixing batters.
77
It can change everything.
78
instead of being fluffy and melt in your mouth and just amazing, your baked good is gonna be dense and gummy
79
and it even will taste different just because of the way the cake dissolves on your tongue.
80
I think it can be confusing for people at home
81
because a lot of boxed mixes tell you to mix things up for like one
82
or two minutes and that is just because they're using boxed cake science magic.
83
But with your natural ingredients that you're using for home cooking, this is not the case.
84
No more streaks left, now it's time to divide our batter among our 12 cupcake papers
85
and then pop this in the oven.
86
And don't think I forgot about the frosting.
87
Fill each paper about three quarters of the way full.
88
My cupcakes are filled.
89
Let's pop these into the oven 350 for 20 to 25 minutes or until the centers spring back to the touch.
90
In the meantime, we're gonna make an amazing chocolate frosting to top these off with.
91
In you go.
92
While our cupcakes bake, let's make a delicious, really easy chocolate frosting.
93
So into the bowl of a stand mixer with a whisk attachment or a big bowl if you're using a hand mixer,
94
I'm adding three sticks, one and a half cups or 339 grams of unsalted room temperature butter.
95
We're gonna whip this up on medium high for about five
96
minutes until it's completely transformed into a fluffy white cloud of butter.
97
In the meantime, I have 50 grams of cocoa powder, that's half a cup, but of course it is all rocks, so I'm gonna sift it out.
98
Your buttercream needs salt for balance, otherwise it's just too sweet, so we're gonna add 3 quarters of a teaspoon of sea salt.
99
In you go.
100
If you wanted to, salted butter could've been used instead, just don't add any extra salt.
101
Don't forget to scrape your bowl down at least once.
102
Oh boy, the top is so light and beautiful, bottom is so dense and unmixed.
103
All right, keep mixing.
104
I have to show you this, because it's pretty magical.
105
Look at the difference from the butter we started with to the butter now.
106
The color is totally transformed, and the texture's lighter than light.
107
That is so pretty, it's like a cloud.
108
Now we're gonna add our sifted cocoa powder And just like before with the cupcakes, this is Dutch processed.
109
It gives you a wonderful, really rich chocolate look and flavor.
110
Mix that up on low now, low, low, low.
111
And add about one and a half teaspoons of vanilla for a little bit of extra flavor.
112
Increase speed to medium, we wanna get this nice and completely mixed.
113
I see beautiful chocolate deliciousness.
114
You see pure white butter on the side.
115
So scrape the bowl down and mix, mix, mix.
116
Okay, mix, mix, mix.
117
Okay.
118
This looks great.
119
I just wanna show you beautiful milk chocolate color.
120
Now we're gonna add six to eight cups of powdered sugar.
121
It's really to taste and how you want the frosting to be, so add a cup at a time and mix on low until everything is in there.
122
And between each cup of powdered sugar, we'll add about a tablespoon of heavy cream.
123
You want your frosting to be beautiful, silky, and it'll just melt on your tongue.
124
And if you don't add any liquid in, it's just too much sugar, so it really has to be balanced.
125
Second cup, and just repeat until all the sugar's in.
126
You can give it a taste at the six cup mark and see how you like it. And six cups.
127
You'll be adding between a third to a half a cup of cream and all.
128
And I will scrape the bowl down.
129
After everything's in, increase to medium low, and then beat this for just about a minute so it's nice and fluffy.
130
Give it a taste.
131
That's very nice.
132
Let's frost these cupcakes.
133
Transfer your buttercream into a piping bag with the tip of your choice.
134
This is an 869.
135
And then just pipe to your heart's content.
136
These cupcakes are equally delicious with vanilla or strawberry buttercream.
137
For me, a cupcake has to be a sandwich.
138
Enjoy.
139
Oh my gosh, so soft, pillowy, fluffy, but fudgy and just pure chocolate flavor.
140
I hope you had a chance to make this recipe.
141
And if you like this video, check out my cupcake playlist you
App downloaden
Alles wat je nodig hebt om vloeiend te spreken
AI UitspraakScoor elke zin
IPA OefeningBeheers elk geluid
WoordenschatBouw je woordenschat op
WoordenspelLeren terwijl je speelt
Zelfde Kanaal
FOR YOU
Aanbevolen Video
B13
35 zinnen
When life gives you lemons, you bake muffins
TeensDaily ConversationHigh School Students
B16
67 zinnen
Dark Chocolate VS Milk Chocolate
TeensDaily ConversationHigh School Students
B18
23 zinnen
Easter Roast Dinner - Cooking with Carter
KidsTeensDaily Conversation
B13
8 zinnen
Hot Honey Chicken Tenders
TeensDaily ConversationHigh School Students
A25
16 zinnen
Track 2 CHOCOLATE CAKE
KidsTeensDaily Conversation
B14
8 zinnen
How To Make Gummy Bear S’mores 🤤
TeensDaily ConversationHigh School Students
B11
17 zinnen
How to make a perfect sponge cake from scratch 🍰
TeensDaily ConversationHigh School Students
B12
392 zinnen
KATSEYE Cook Buldak Ramen Carbonara Together | Now Serving | Vogue
TeensDaily ConversationHigh School Students
B13
230 zinnen
I Tested the LAZIEST TikTok DESSERT Recipes! 🥱
TeensDaily ConversationHigh School Students
B14
168 zinnen
Slow English Listening Practice 🍰 | Real Life Vocabulary While Making Dessert
TeensDaily ConversationHigh School Students
B14
110 zinnen
MOONCAKE Recipe - Bánh Trung Thu (Bánh Nướng) | Helen's Recipes
TeensDaily ConversationHigh School Students
Woordenschat en spreektips bij deze les
Deze spreekles op niveau B1 is gebaseerd op de video “Easy Chocolate Cupcakes Recipe”. Deze woorden komen het vaakst terug: cup, cupcake, add, whisk, chocolate. Deze video bevat 141 zinnen en 1619 woorden om na te spreken. Het gesproken deel duurt 9:47. De spreker praat in een natuurlijk tempo van ongeveer 165 woorden per minuut, dicht bij een alledaags gesprek. Slechts 77% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden, dus de woordenschat is pittig.
Belangrijke woorden in deze video
De 15 moeilijkste woorden uit de video, met uitspraak en betekenis:
| Woord | Uitspraak | Betekenis |
|---|---|---|
| cupcake zelfstandig naamwoord | /ˈkʌpkeɪk/ | cupcake |
| whisk zelfstandig naamwoord | /ˈwɪsk/ | garde, klopper |
| powder zelfstandig naamwoord | /ˈpaʊ.dɚ/ | poeder |
| teaspoon zelfstandig naamwoord | /ˈtiˌspun/ | theelepeltje, theelepel |
| bake werkwoord | /beɪk/ | bakken |
| cocoa zelfstandig naamwoord | /ˈkəʊ.kəʊ/ | cacao |
| frost zelfstandig naamwoord | /fɹɔst/ | rijp, rijm |
| flavor zelfstandig naamwoord | /ˈfleɪvə/ | meug, smaak |
| gram zelfstandig naamwoord | /ˈɡɹæm/ | gram |
| flour zelfstandig naamwoord | /ˈflaʊ.ə/ | meel, bloem |
| buttermilk zelfstandig naamwoord | /ˈbʌtɚˌmɪlk/ | karnemelk, botermelk |
| sift werkwoord | /sɪft/ | ziften |
| soda zelfstandig naamwoord | /ˈsoʊdə/ | natriumcarbonaat |
| scrape werkwoord | /skɹeɪp/ | schrapen |
| ingredient zelfstandig naamwoord | /ɪnˈɡɹiːdi.ənt/ | ingrediënt |
Phrasal verbs die je zult horen
| Woord | Uitspraak | Betekenis |
|---|---|---|
| check out werkwoord | onderzoeken | |
| wake up werkwoord | /ˌweɪk ˈʌp/ | wakker worden, ontwaken |
Grammatica in deze video
De structuren die de spreker het meest gebruikt, met de exacte woorden uit de video:
| Structuur | In de video |
|---|---|
| Lijdende vorm be + voltooid deelwoord — het gaat om wat er gebeurt, niet om wie het doet | are filled · be balanced |
| Present continuous am/is/are + -ing — iets dat nu of in deze periode gebeurt | we're making · I'm adding · I'm using |
| Toekomst met “going to” be going to + werkwoord — een plan of iets dat je ziet aankomen | gonna frost · gonna react · gonna use |
| Toekomst met “will” will + werkwoord — een besluit, belofte of voorspelling | you'll notice · this'll give · It'll be |
Uitspraak om op te letten
De spreker gebruikt 67 samentrekkingen en verkorte vormen, zoals gonna, I'm, don't. Spreek ze kort uit, zoals je ze hoort.
- De klanken “sh” en “zh”: optional /ˈɑp.ʃə.nəl/, mismeasure /mɪsˈmɛʒə(ɹ)/, gosh /ɡɑːʃ/, measurement /ˈmɛʒ.ə.mənt/
- Lange woorden — let op de klemtoon: ingredient /ɪnˈɡɹiːdi.ənt/, refrigerate /ɹɪˈfɹɪd͡ʒəɹeɪt/, refrigerator /ɹɪˈfɹɪd͡ʒ.əˌɹeɪ.tɚ/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: olive /ˈɑ.lɪv/, dissolve /dɪˈzɑlv/, overload /ˌəʊvəˈləʊd/, confuse /kənˈfjuːz/, vibe /vaɪb/
- /æ/ — opener dan de Nederlandse “e”: gram /ˈɡɹæm/, magical /ˈmæd͡ʒ.ɪ.kəl/, batter /ˈbætə/, transform /tɹænsˈfɔɹm/, react /ɹiːˈækt/
- /g/ — een harde plofklank, geen Nederlandse “g”: gram /ˈɡɹæm/, ingredient /ɪnˈɡɹiːdi.ənt/, vinegar /ˈvɪnəɡɚ/, granulate /ˈɡɹæn.jul.eɪt/, gosh /ɡɑːʃ/
Zo oefen je met deze video
- Luister de hele video één keer zonder te spreken en noteer de woorden die je niet kent.
- Begin op 0,75× snelheid, spreek zin voor zin na en ga terug naar normale snelheid zodra het makkelijk gaat.
- Neem jezelf op en vergelijk met het origineel; let daarbij op woorden als cupcake, whisk, powder.
Wat is de Shadowing-techniek?
Shadowing is een wetenschappelijk onderbouwde taalleermethode die oorspronkelijk is ontwikkeld voor professionele tolkentraining en gepopulariseerd door polyglot Dr. Alexander Arguelles. De methode is eenvoudig maar krachtig: je luistert naar native Engelse audio en herhaalt het onmiddellijk hardop — als een schaduw die de spreker volgt met slechts 1–2 seconden vertraging. In tegenstelling tot passief luisteren of grammaticadrills, dwingt shadowing je hersenen en mondspieren om echte spraakpatronen tegelijkertijd te verwerken en te reproduceren. Onderzoek toont aan dat het de uitspraaknauwkeurigheid, intonatie, ritme, verbonden spraak, luisterbegrip en spreekvaardigheid aanzienlijk verbetert — waardoor het een van de meest effectieve methoden is voor IELTS Speaking-voorbereiding en echte Engelse communicatie.