跟读练习: Easy Chocolate Cupcakes Recipe - 通过视频学习英语口语
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Hey, I'm John Cannell, and today on Bright Beak Kitchen, we're making fluffy, fudgy chocolate cupcakes.
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So let's get started.
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First off, set your oven to 350 so it's nice and hot.
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Then grab your muffin tin and line with cupcake papers.
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Set that aside, and now into a large bowl, I'm adding one and a half cups, or 180 grams of all-purpose flour.
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And you'll notice I'm using a scale.
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If you don't have one, you can definitely use measuring cups.
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However, if you just scoop flour in and level it off, you're packing it in, please don't do that.
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Instead, grab a spoon, fluff your flour up, and sprinkle it in like it's a light, gentle rain.
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Level it off, and that's how you get an accurate measurement, with measuring cups.
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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
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because you're gonna frost this, and you don't wanna have like a sugar overload.
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So I feel like it's the perfect amount.
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If you wanna reduce the sugar, you can.
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It'll be less sweet, but it'll also be a harder, less soft and fluffy cupcake.
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It'll just be breadier, so the sugar softens anything it's in, as well as making it sweet.
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To fluff things up, 3 quarters of a teaspoon of baking soda.
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The baking soda is gonna react with an acid that we add.
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The acid is the buttermilk.
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I also want a quarter cup of cocoa powder, And whenever you use cocoa powder, you need to sift it.
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It just has to happen.
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Look inside of here, it's all rocks.
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Take a look.
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See all those boulders?
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That's not cool.
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Quarter cup is 25 grams.
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So many cocoa boulders in here.
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Just push those through the sieve.
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In most recipes, any kind of sifting is totally optional, except when you use cocoa powder.
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Cocoa powder doesn't have sugar.
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It has a lot of fat in it, and it just clumps up naturally.
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So do yourself a favor and break up that sifter.
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I also want a quarter teaspoon of salt for balance.
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I'm adding a little bit more because I like things extra salty.
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Grab a whisk.
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The scale is done.
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And just whisk this up until you see no more streaks.
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Whisk, whisk, whisk.
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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,
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and that's because you didn't whisk enough.
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So, whisk, whisk, whisk.
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All right, set this aside, grab a medium bowl, and it's time to get to our wet ingredients.
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Into my medium bowl, I'm adding one large room temperature egg.
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For any baked good that's not pastry, you want room temperature to warm ingredients.
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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,
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it does so much.
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If you wanna make this recipe but you don't have buttermilk at home, it's totally fine.
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Use an equal amount of regular whole milk and one tablespoon of vinegar.
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Just mix it in and the acid from the vinegar will do all the magical things that buttermilk does.
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In a chocolate cupcake, you don't tend to use butter.
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Butter is wonderfully flavored, I love it for many other things, but the flavor gets lost and it's wasted.
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Also, you might be refrigerating these and you want them to come out of the refrigerator Chilowy soft.
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Doesn't happen with butter.
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So we're gonna use half a cup of oil and you can use any mild oil you want.
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This is veggie oil, but I'm gonna give you a secret and it makes such a difference in this.
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You can also use olive oil.
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Olive oil is magical in cakes.
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In fact, my favorite cake that I make for my birthday is an olive oil cake.
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So if you wanna do some experimenting, give that a try.
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I'm finishing this off with two teaspoons or 10 mils of a nice vanilla.
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Kind of optional, but I love the depth of flavor it adds.
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Whisk this together until it's nice and smooth.
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And I just wanna tell you, there's a couple optional things you could add here.
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A teaspoon or two of espresso powder.
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It will really wake up the chocolate flavor.
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You're not gonna taste the coffee.
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I'm not doing that though, because my boys do not need any caffeine at this time.
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And you could also add spices you love.
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Like sometimes I like to add a teaspoon of cinnamon
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and a quarter teaspoon of cayenne for like a Mexican hot chocolate vibe.
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but you could add any of your favorite spices like cardamom or some allspice and really make this recipe your own.
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Okay.
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All mixed up, let's combine the wet and the dry now.
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Pour that right in.
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And now we're gonna combine this just until the flour disappears.
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Aside from mismeasuring flour, the other thing that goes wrong for people at home is over mixing batters.
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It can change everything.
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instead of being fluffy and melt in your mouth and just amazing, your baked good is gonna be dense and gummy
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and it even will taste different just because of the way the cake dissolves on your tongue.
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I think it can be confusing for people at home
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because a lot of boxed mixes tell you to mix things up for like one
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or two minutes and that is just because they're using boxed cake science magic.
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But with your natural ingredients that you're using for home cooking, this is not the case.
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No more streaks left, now it's time to divide our batter among our 12 cupcake papers
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and then pop this in the oven.
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And don't think I forgot about the frosting.
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Fill each paper about three quarters of the way full.
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My cupcakes are filled.
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Let's pop these into the oven 350 for 20 to 25 minutes or until the centers spring back to the touch.
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In the meantime, we're gonna make an amazing chocolate frosting to top these off with.
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In you go.
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While our cupcakes bake, let's make a delicious, really easy chocolate frosting.
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So into the bowl of a stand mixer with a whisk attachment or a big bowl if you're using a hand mixer,
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I'm adding three sticks, one and a half cups or 339 grams of unsalted room temperature butter.
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We're gonna whip this up on medium high for about five
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minutes until it's completely transformed into a fluffy white cloud of butter.
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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.
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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.
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In you go.
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If you wanted to, salted butter could've been used instead, just don't add any extra salt.
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Don't forget to scrape your bowl down at least once.
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Oh boy, the top is so light and beautiful, bottom is so dense and unmixed.
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All right, keep mixing.
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I have to show you this, because it's pretty magical.
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Look at the difference from the butter we started with to the butter now.
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The color is totally transformed, and the texture's lighter than light.
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That is so pretty, it's like a cloud.
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Now we're gonna add our sifted cocoa powder And just like before with the cupcakes, this is Dutch processed.
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It gives you a wonderful, really rich chocolate look and flavor.
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Mix that up on low now, low, low, low.
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And add about one and a half teaspoons of vanilla for a little bit of extra flavor.
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Increase speed to medium, we wanna get this nice and completely mixed.
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I see beautiful chocolate deliciousness.
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You see pure white butter on the side.
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So scrape the bowl down and mix, mix, mix.
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Okay, mix, mix, mix.
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Okay.
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This looks great.
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I just wanna show you beautiful milk chocolate color.
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Now we're gonna add six to eight cups of powdered sugar.
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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.
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And between each cup of powdered sugar, we'll add about a tablespoon of heavy cream.
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You want your frosting to be beautiful, silky, and it'll just melt on your tongue.
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And if you don't add any liquid in, it's just too much sugar, so it really has to be balanced.
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Second cup, and just repeat until all the sugar's in.
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You can give it a taste at the six cup mark and see how you like it. And six cups.
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You'll be adding between a third to a half a cup of cream and all.
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And I will scrape the bowl down.
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After everything's in, increase to medium low, and then beat this for just about a minute so it's nice and fluffy.
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Give it a taste.
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That's very nice.
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Let's frost these cupcakes.
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Transfer your buttercream into a piping bag with the tip of your choice.
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This is an 869.
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And then just pipe to your heart's content.
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These cupcakes are equally delicious with vanilla or strawberry buttercream.
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For me, a cupcake has to be a sandwich.
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Enjoy.
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Oh my gosh, so soft, pillowy, fluffy, but fudgy and just pure chocolate flavor.
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I hope you had a chance to make this recipe.
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And if you like this video, check out my cupcake playlist you
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在学习英语的过程中，口语是加强语言能力的重要环节。通过观看并模仿视频中的讲解，您可以在真实的示范中提高英语发音。视频中的清晰解释让您能够轻松理解制作美味巧克力杯子的步骤，同时反复跟读也帮助您加强语言表达的流利度。利用这样的 英语影子跟读 方法，能够有效地提升您的口语能力，并为将来的 雅思口语练习 打下坚实的基础。
语法与表达在语境中的运用
视频中讲者使用了一些关键的表达结构，这些结构在日常对话中非常常见，提升您的英语口语能力尤为重要。以下是几个示例：
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常见的发音陷阱
此视频中，谈到的某些词汇可能会在发音时给学习者带来挑战。例如：
- “buttermilk” – 发音时需注意音节的分开，这在构词时很关键。
- “cocoa” – 这个词的发音容易被混淆，特别是前两个音节，您可以反复跟读，以提高 提高英语发音 的准确性。
- “measure” – 有些学习者在发这个音时会错发为类似于“measurer”的发音，注意把重音放在首音节上。
通过上述内容，您不仅可以加深对讲者的语言风格的理解，还能通过 shadowspeak 的方式有效锻炼您的口语能力。在练习时，尝试模仿视频中的语音语调，帮助您在实际运用中更自如。
什么是跟读法？
跟读法 (Shadowing) 是一种有科学依据的语言学习技巧，最初开发用于专业口译员的培训，并由多语言者Alexander Arguelles博士普及。这个方法简单而强大：您在听英语母语原声的同时立即大声重复——就像是一个延迟1-2秒紧跟说话者的影子。与被动听力或语法练习不同，跟读法强迫您的大脑和口腔肌肉同时处理并模仿真实的讲话模式。研究表明它能显着提高发音准确性，语调，节奏，连读，听力理解和口语流利度——使其成为雅思口语备考和真实英语交流最有效的方法之一。