Cookies and Cream Cupcake

I recently joined again in Day by Day Christian Ministry Bible Study in our accommodation. I was active since I joined Hyatt until I met Jon and become invisible for about 2 years.

We will have a fellowship barbeque tomorrow and some Day by Day groups outside are also invited. Kuya Ding our head in our community asked us to bring one dish per person to be shared in our fellowship. Since I have work tomorrow and cannot cook Kare-Kare (requested by Ate Mary) I though of making Cookies and Cream Cupcake instead. See, my fall back is always the cupcake. If everything is in a rush good thing cupcake recipes are there to save me.

I hope that whoever eats my cupcake tomorrow will be blessed a million times. :)

Chocolate Cupcake

2 cups sugar

2 cups All purpose flour

3/4 cup cocoa powder

1 cup milk

1/2 cup vegetable oil

1 cup boiling water

1 1/2 teaspoon baking powder

1 1/2 teaspoom baking soda

1 teaspoon salt

2 large eggs

2 teaspoon vanilla

Direction:

1. Preheat oven to 175 C for about 10 minutes
2. Sift together all the dry ingredients such as sugar, flour, cocoa powder, baking soda, baking powder and salt
3. Add on the eggs one at a time
4. Pour in the milk and vegetable oil. Mix on a medium speed for about 5 minutes
5. Stir in the boiling water and add the vanilla. Mix well
6. Pour 1/4 cup of batter into the cupcake liner and bake for 20-25 minutes.

Cookies and Cream Frosting

1 cup unsalted butter
5 cups icing sugar
20 pieces of Oreo Cookies ( crushed)
1 teaspoon vanilla
small wafer sticks for decoration

Direction:

1. Beat the butter until soft and fluffy
2. Add the icing sugar and mix well on a medium speed for 2 minutes. Then add the vanilla.
3. Fold in the Crushed Oreo Cookies until it is completely mixed.

Chocolate Cake with Whipped Cream and White Chocolate frosting

I brought this in our office yesterday for 3 celebration in our office. It'a Ameya's birthday our Training officer, Ahmed, our local Immigration Officer and Edda's farewell party.

My colleagues brought something to share for all of us and since I am still on the process of masterpiecing pastry they all "winked, winked" at me to bring some baked goodies. They thought that I am going to bring cupcake which I normally bring in our office but since I want to try making cakes from the scratch (without using pillsburry or betty crocker cake mix) this is the best opportunity to try baking cakes.

It took me 2 days to conceptualize, plan and shop for my cake. I saw Anie's Eats blog and told my self this is it. This is want I want to make.

I tried it and it was awesome. I added shredded Cadbury Milk Chocolate around the cake to add color and looks yummier to those who are chocolate fanatics.

I just cut it into 3 layer. I am scared that my white chocalate mixture will not be enought for the whole cake.

CHOCOLATE CAKE

I used the ever stand out Hershey's Perfectly Chocolate Cake

2 cups sugar
3/4 cups Hershey's Cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
2 large eggs
1 3/4 cups all purpose flour
1/2 cup vegetable oil
1 cup boiling water
1 cup milk
1/2 teaspoon vanilla
1 teaspoon salt

Direction:

1. Preheat oven to 350 F or 175 C. Grease and flour 2 round 9" baking pan
2. Stir together the sugar, flour, baking powder, baking soda, salt and cocoa in a large bowl. Add the eggs, milk, vegetable oil and vanilla mix on a medium speed for 2 minutes. Stir in the boiling water (the mixture will be thin) Pour batter into prepared pans.
3. Bake for 30-35 minutes until the wooden toothpicks comes out clean. Cool for 10 minutes. remove from the pans and transfer to wire rack. Let it cool completely.

White Chocolate Whipped cream

200 grams white chocolate, finely chopped

1 2/2 cups cold heavy cream

Whipped Cream Frosting

1 cup cold heavy cream

4 tablespoon powdered sugar

1 teaspoon vanilla

Direction:

To make the white chocolate whipped cream:

1. Place the chopped white chocolate in a heatproof bowl set over a pan of simmering water. Melt stirring occasionally. When the chocolate is almost melted, bring 1/2 of cold heavy to boil.
2. Once the chocolate has fully melted, transfer the bowl to a counter, pour in the hot cream and let it sit for 1 minute. Then stir gently with the spatula until the chocolate is smooth.
3. Let the Chocolate sit until it reaches room temperature. (The Chocolate can't me least bit warm when it is added to the whipped cream.
4. In a bowl of stand mixer fitted with the whisk attachment, beat the remaining 1 cup cream only until it holds the softest peaks. With the mixer on high speed, add the white chocolate all at once continue to beat just until the mixture holds firm peak.
5. Transfer the cream to a bowl, press a piece of plastic wrap against the surface and refrigirate atleast for 2 hours.

To make the Whipped Cream Frosting:

1. In a bowl of stand mixer with whisk attachement. Beat in the cream, sugar and vanilla all together just until the cream starts to thicken. Start on a slower speed and increase the speed as the cream gains it's texture. Continue to beat until the cream holds it's stiff peaks. be very carefull not to ovebeat.

To assemble:

1. transfer one cake layer to a 10 inch card board circle (I used 12 inch) cut surface up.
2. Spread thick layer of white chocolate whipped cream on the top of the cake. Layer with fresh strawberry slices.
3. Lay another cake layer on the top of the cream and berries and press down gently. Top as before the hite chocolate whipped cream and strawberries.
4. Place the final cake layer on top and pressd own gently. Cover with whipped cream frosting and garnish with fresh strawberries. I added shredded milk chocolate.

Churros (Spanish Doughnuts)

I love churros. Everytime I go home in the Philippines I always try to eat them sa SM. Meron kasing food cart sa SM ng Churros.

One Saturday afternoon, while checking some recipes sa internet nakita ko itong Churros recipe sa ALL RECIPES.

Since I have all the ingredients. I gave it a try.. Well not bad for the first time coz it brings back memories of Manila. Churros with hot chocolate fudge during rainy days.

Ingredients:

1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar
1 teaspoon ground cinnamon (I used 2 teaspoon)

Directions
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.

Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Chocolate Cupcake with Whipped Cream

This is an accidental Hero. Paano naman kasi I was busy sa aking first ever from the scratch cake and I wasn't paying attention sa recipe. Sa sobrang toxic ko 2 batch ng chocolate cake mix ang aking nagawa. I thought kasi na 1 cake mix is not enough sa 3 layered cake.

Instead, I made 1 round 9" size cake and another miniature cake 6" and the rest.....Cupcakes :)

I adapted the chocolate cake mix at hershey's recipes

For the whipped cream

1/2 cup heavy cream
4 tablespoon icing sugar
1 teaspoon vanilla

Direction:

1. Mix all the ingredients in the stand alone mixer using the whisk.
2. Beat all together in a high speed until the mixture reaches into firm peak.
3. Transfer the whipped cream mixture in a pastry bag using a star tip.

Pansit Bihon Guisado

The ultime favorite during birthday parties apart from Filipino Style Spaghetti.
I am alone when I cooked this Pansit there is no birthday party. I gave away some to my fellow nurses Katrina and Doreen and kept some for my husband when he comes home later.

Ingredients:

1/2 kilo Pansit Bihon Noodles ( I used Golden Q)
1 medium size garlic
1 large onion
500 grams pork belly (separate the fat and lean meat)
1/2 cabbage, sliced
2 medium size carrots, julianne
1 pack squid balls around 12 pcs cut into half
1/2 cup soy sauce
spring onions to garnish
5 cups stock
2 tablespoon cooking oil
1/4 cup soy sauce
salt and pepper to taste

You can also add black fungus (tenga ng daga) and pork liver. I just don't have this in our kithchen.

Procedure:

1. Saute Garlic until golden bron, add the onion and pork fat. fry until oil has come out from the pok fat.


2. Add the lean meat and keep it for 10 minutes until the meat is cooked.


3. Add the stock and soy sauce. Cover it for 15 minutes until the the pork is cooked completely.


4. Soak the bihon noodles to softened for 10 minutes.


5. Add the squid balls and let it simmer for 5 minutes.


6. Add the carrots and cabbage into the wok and immediately add the noodles so that the vegetables will still be half cooked.


7. Mix well. Add salt and pepper to taste.


8. Serve with lemon or calamansi. Add spring onions to garnish.

Chocolate Mint Cupcakes

These cupcake is for my friend Joseph. For the cupcakes I used the Perfectly chocolate cake recipe from Hershey's. and just added 2 teaspoon of peppermint extract.
I was able to make 30 chocolate cupcakes.

Mint Buttercream

1 stick butter
1/2 cup shortening
4-5 cups sifted icing sugar
1 1/2 teaspoon peppermint extract

Breast Cancer Inspired Cupcakes

Vanilla Cupcake with Buttercream Frosting

It was a boring Saturday evening and nothing to do. My husband is keep on asking me what's my next cupcake adventure. I was browsing the Internet to get some ideas. I saw one Breast Cancer Inspired Cupcake and wanted to try some as well.

I used Billy Reece Vanilla Cupcake recipe and just added pink food coloring.

My piping skill is not that good yet but I'm getting there :)

Iya's Very Vanilla Cupcake with Buttercream Frosting

These cupcakes is for Clark. My 4 year old godson here in Dubai. His themed party was Barney..his all time favorite. His grandma Mommy Luz told me to make Purple, Green and Yellow Cupcake. I made a mix of Chocolate Cupcake and Vanilla Cupcake. The Purple ones are the Vanilla Cupcake

Before I was using the Billy Reece Recipe but I just made some magic of the ingredients to make it soft and fluffy. I used WILTON BUTTERCREAM as my icing.




Ingredients:

1 3/4 cups Cake Flour
1 1/4 cups All Purpose Flour
2 cups White Sugar
1 tablespoon Baking Powder
pinch of salt
1 Cup unsalted butter
4 large whole eggs
1 teaspoon Vanilla

Direction:

1. Preheat oven into 180 C
2. Cream the butter and the sugar until light and fluffy. Add the eggs one at a time.
3. Mix the dry ingredients such as flour, baking powder, salt and sugar in a separate bowl.
4. Combine the dry ingredients with the batter mixture. Add the vanilla and mix well.
5. Pour the batter into the cupcake liner until 3/4 full.
6. Bake for 20 minutes.

The young ones enjoyed it..

And even the not so young ones...

Amazing Race in Singapore

These are some photos me and my sisiter had during our day visit to Singapore in December 2008 on our way to Philippines. We reached Singapore at 7: 30 am and we straight away head to Grand Hyatt Singapore to refresh and leave our bags. We used the hop on hop off bus of Singapore Airlines to explore the city I've been here in 2007 already and still remembered the place so we did not had hard time exploring the city. We finished at 4:10 pm picked our bags at the hotel and change our clothes. We managed to reached the airport at exactly 4:50 pm and ran in the airport to reached the terminal 1 since the driver dropped us at terminal 2. After the looonnggg run, Shuttle Train and another long run we made it to the boarding area wherein we are the only one missing. They cannot leave without us since we already pre checked in our stuff. That's a long day for both of us :) The Best memory we had as sisters.

Black Bottom Cupcakes

Hasan, my colleague and a dear friend of mine was asking me what's next on my cupcake adventure. He showed me a website of Joy of Baking wherein I can find different kinds of cupcake. I chose the black bottom cupcake since I have already most of their ingredients.
The following day I shared it to all my colleagues in HR and got a lot of positive feedback.

I experimented a little bit and added some chocolate chip to the cream cheese mixture.

Ingredients:

Cream Cheese

12 oz cream cheese
1 large egg
1/3 cup caster sugar
1 pack of chocolate chips (mini kisses)

Cupcake:

3 cups all purpose flour
2 cups sugar
2/3 cups dutch process unsweetened cocoa
1 cup water
1 teaspoon baking soda
1 tablespoon distilled white vinegar
2/3 cups vegetable/canola oil
1 teaspoon vanilla
pinch of salt

Direction:

Cream Cheese:
1. Beat the cream cheese until soft and add sugar
2. Add the egg and mix well
3. Spoon in the chocolate chips and set aside

Cupcake:
1. Preheat the oven at 180 C
2. Sift all the dry ingredient, Flour, sugar, cocoa, baking soda and salt
3. Add in the water, oil, vinegar and vanilla
4. Mix until well blended
5. Prepare the cupcake liner and fill in the cups until 3/4 of the mixture.
6. Spoon in on top a teaspoon of the cream cheese mixture.
7. bake for 20 minutes

You can make 30 cupcakes with this mixture. Enjoy!! :)

Hubby's Birthday present for me: KitchenAid

Hubby gave me a KitchenAid mixer for my 28th birthday. To be honest, having a normal mixer was okay for me but getting a KitchenAid makes my baking life so easy. I wanted to have a pink color mixer but unfortunately, they don't have it here in Dubai so I just decided on taking white KithchenAid.

I will start my cross training in our Pastry department at Grand Hyatt Dubai this coming Thursday, October 7, 2010. I am excited and 'lil bit nervous. It feels like going back to school.

Wish me luck! I hope I can come up with something new and delicious after my training. :)

Butterscotch

Hmmm.. I love butterscotch. I remember the first time I saw the recipe and tried it for the first time.. Galing.. I feel like professional na rin ako. Mama used to baked brownies so I can sell it sa school and I thought of adding another product sa binibenta ko. I was browsing her recipe book and thought making it. Naalala ko nakatikim na ako ng butterscotch noon and I fell in love with it but I don't know how to make it. The first butterscotch was really yummy but I want something chewy so we add and minus some ingredients.

My bengkong friends really love this. I used to give them for free every time nagbabake ako nito but they become abusive :). They want it everyday so I shared my recipe to mama so she can bake while I was studying nursing. My butterscotch and mama's brownies became a hit it EAC. People are calling me brownies instead of Iya because of my benta.

I am going to share my most precious recipe so my friends can also make them even though we are miles apart. I know how much you miss it and I will always be thankful for your patronage..

Ingredients:
2 1/4 cups All Purpose Flour
2 1/2 tablespoons Baking powder
1/2 tablespoon salt
3/4 cup butter (room temperature)
1/2 cup white sugar
2 cups brown sugar
3 whole eggs
1 teaspoon vanilla extract



Direction:

1. Preheat the oven at 180 C.


2. Cream the butter and sugar one at a time


3. In a large bowl, mix all the dry ingredients


4. Mix the dry ingredients with the butter mixture


5. Add the eggs one at a time


6. Add the vanilla


7. Bake for about 45 mins in a square pan.

Pata Tim

Ingredients
500 ml Pineapple Juice

1 cup water

1/2 cup soy sacuce

1/3 cup sugar

bayleaf

1 tablespoon whole pepper

Procedure:

1. Combine all ingredients in a stockpot. Cook over high heat until mixture comes to a boil.
2. Lower heat to simmering until and continue to cook pata is tneder. About 2 hours.
3. Add water if necessary and adjust the mixture.

Leche Flan

This is my first time to make a leche flan. I normally ask my mom to make one during special occassion. 2 days ago I was invited by a friend to have a dinner at their place. She served leche flan as a dessert and I love it. I searched in goggle and you tube on how to make the leche flan and come up with a recipe on my own.



Ingredients:
8 egg yolks
2 cans of condensed milk
1 can evaporated milk
1 teaspoon vanilla
1/2 teaspoon lemon juice or dayap

Caramelized sugar
1 cup white sugar
1/2 cup brown sugar
1 cup water
1 teaspon vanilla
1 teaspoon lemon zest

Direction:

1.) Preheat the ovena t 160 F
2.) In a large bowl, mix the egg yolk together with the condensed and evaportaed milk.
3.) add in the vanilla and lemon juice.
4.) Mix for about 3 minutes.

Caramelized Sugar

1.) On a pan, mix the sugar and water and wait until boiled.
2.) add the vanilla and lemon zest.

Dark Chocolate Cake Balls

The first time I saw Cake Balls... I fell in love. I want to try it..

I found the recipe from Bakerella. She used the prepacked chocolate cake mix and cream cheese frosting. Whaalah!!

We don't have candy melts here in Dubai so I used cooking chocolate mix with cadbury milk chocolate.. Not bad..

1 pack Betty Crocker Dark Chocolate Cake Mix

16 0z cream cheese frosting

chocolate melts or cooking chocolate

Direction:

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)5. Melt chocolate in microwave per directions on package.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Chocolate Cupcake with Strawberry Buttercream Frosting

Today is the birthday of my dear friend Kathleen Bitgue-Damasin. I promised her that I will make cupcakes on her birthday. She loves pink and she loves chocolate so I made the Perfectly Chocolate Cupcake with Strawberry Buttercream Frosting.

Hershey's Perfectly Chocolate Cupcake mix

+

Strawberry Buttercream frosting

1 cup butter
6-8 cups icing sugar
1 teaspoon vanilla
1 tablespoon starwberry puree
1 teaspoon starwberry flavoring

Happy Birthday Kit!

Oatmeal Cinnamon Chips Cookies

I miss my Mom's Oatmeal Cookies. I got this recipe from Hershey's Cinnamon Chips pack but I must say Mama's Oatmeal Cinnamon Raisin cookies is still the best. I should ask Mama to send me the recipe so I can pass it over and share it to my friends.

Ingredients:

1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
2-1/2 cups quick-cooking oats
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
3/4 cup raisins


Directions:

1. Heat oven to 350°F.

2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.

3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

Chopseuy

Jon and I are doing our grocery shopping in a Filipino Supermarket here in Dubai. We saw a prepacked chopseuy veggies in the veggie section. Hubby is craving for Beef soup and I insist of cooking something healthy and since I am the wife and it's been a while since we had veggies on our table.. I won and we bought it. In the end he liked it.

Chopseuy is a classic chinese dish which means "to break into many pieces". It has been adapted by Filipino Cuisine and is one of Filipino's favorite vegetable dish.

Ingredients:

1/2 Kilo Shrimp, shelled and devined

4 cloves garlic

1 medium sized onion, sliced

2 medium size carrots, sliced

100 grams snow peas (chicharo)

1 medium sized bell pepper

1/2 medium sized cabbage

12 pieces young corn, cut into 3

1/4 kilo cauliflower, broken into bite size

2 tablespoons of cornstarch, dissolved in 1/4 cup of water

1/4 cup oyster sauce

salt and pepper

3 tablespoon cooking oil

1 1/2 cups water or shrimp stock

Direction:

In a big pan or wok, sauté garlic, onions then add in the shrimpd.

Add 1 cup of water or shrimp stock, pinch of salt and simmer for 10 minutes or until shrimps are cooked.

Mix in the all the vegetables. Add the remaining 1/2 cup of water or shrmip stock, oyster sauce and the dissolved cornstarch.

Cook for about 10 minutes or until the vegetables are done.

Salt and pepper to taste.

Buttermilk Fried Chicken

My hubby's friends are coming over to have some drinks. Jon asked me to cook fried chicken for their pulutan. I marinated it with my normal marination.. salt, pepper and garlic powder. Since I have a leftover buttermilk from my banana cake I decided to mix it and make a little bit spicy.

Ingredients:

1 whole chicken, cut into serving pieces
1 cup buttermilk
1 tsp fine salt
1 tsp ground pepper
1 tablespoon chili powder
1 tablespoon garlic powder
1 cup flour

oil for frying

Direction:

1. Combine chicken, salt, pepper, garlic powder and chili powder in a mixing bowl and mix well.
2. Pour in the buttermilk mix well and keep in fridge for marination about 45 mins to 1 hour.
3. Dredge the marinated chicken in the flour mixture then set aside.
5. Heat a frying pan and the cooking oil.
6. When the oil is hot enough, put the chicken and fry for about 10-12 minutes.
7. Fry until crisp and drain the excess oil.
8. Serve and enjoy.

Banana Cake

This is my colleagues all time favorite and most requested food. Every weekend they keep on reminding me to bring some in the office. Since I have few ripe bananas I decided to bake for them and bring it to work.


Ingredients:
1 1/2 cups Mashed Banana


3 cups all purpose flour


2 tsp lemon juice


1 1/2 tsp baking soda


1/4 tsp salt


3/4 cup butter, softened


2 cups white sugar


3 large eggs


2 tsp vanilla extract


1 1/2 cups buttermilk





Direction:



1. Mashed Banana and add the lemon and set aside


2. Mix the sifted flour, baking soda and salt. Set aside


3. In large bowl, cream the butter, add the sugar mix until fluffy. Beat in the eggs and add the vanilla.


4. Beat the flour mixture with the buttermilk.


5. Add the banana mixture into the flour and buttermilk mixture.


6. Pour the batter into a prepared pan and bake for 45minutes-1 hour at 135-150 C


7. Put in freezer for 45 mins.

Hershey's White Chip Chocolate Cookies

I wanted to make my mom's oatmeal choco chip cookie and use the white chocolate chip instead of the semi sweet chocolate that she normally makes. While checking the back portion of the white choco chip pack I saw Hershey's White Chip Chocolate Cookies recipe and thought of giving it a try... and yes.. it was really chewy and yummy. The recipe taste like chocolate crinkles too..


Ingredients:


1 cup butter, softened
2 cups sugar (I used only 1 1/2 cups)
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup cocoa, Hershey's
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips, Hershey's Premier White Chips


1 Preheat oven to 350°F

2 Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture. Stir in white chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3 Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Chocolate Cupcake with Peanut Butter Frosting

I used my red velvet cupcake recipe and added 1 cup coffee. I reinvinted and played with the recipe and didn't liked the outcome of the chocolate cupcake. I would suggest to follow the Hershey's chocolate cupcake recipe. So far it's the best chocolate cupcake recipe I ever tasted.

For the Peanut Butter frosting:

1 cup butter

1 cup peanut butter

4 cups icing sugar

2 tablespoon vanilla essence

1. Cream the butter and add the sugar 1 cup at a time.

2. Add in the peanut butter and vanilla

Makes 24 cupcakes using 1M tip.

Tilly's 3rd birthday!

Tyler Marie O. Fox

August 17, 2007

Canberra, Australia

It's our youngest niece 3rd birthday today. And they are miles away from us. sigh!

Wish you all the best and may you grow up to be a God fearing and talented kid.

Tito Jon and Tita Iya misses you so much. We hope to celebrate your 4th birthday with you.

Strawberry Cupcake with Strawberry Butercream Frosting

Strawberry Cupcake with Strawberry Buttercream Frosting

Payroll week will come so soon... Instead of encoding all the sick leave notes, my mind is flying and thinking of a cupcake recipe that I will bake in the evening. I promised to Tita Lena (my mommy in the office) that I will bake something for her family. Her kids loves my cupcakes ( sabi nya =) ). Since I've done Vanilla and Chocolate, might as well try strawberry! Good thing I was able to get the last pack of fresh strawberry in our mini mart.

I got the recipe from Martha Stewart which she also got from Candace Nelson. I added some ingredients to enhance the flavor and color of my strawberry cupcakes.

I mess up a little bit on my frosting. Instead of putting 3 tablespoon of strawberry puree, I ended up pouring all the 130 grams of puree. It didn't look so good but I was able to fixed it with my extra butter.

Ingredients

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

2 drops of red food coloring

1/4 teaspoon Strawberry essence

Directions
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Buttercream Frosting

Ingredients

Makes enough for 1 dozen cupcakes

1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.

Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

My Birthday Wish List

I will be turning 28 this year and apart from my 18th and 21st birthday, this is one of my most awaited year...


For those of you who are thinking of a birthday gift that you would like to give... I will not give you a hard time contemplating. I will share with you the top 5 of my wish list.





1.My very own KITCHEN AID MIXER

2. Louis Vuitton Neverfull Damier

3. A solitaire diamond earrings

4. Turkey Weekend Hideaway

5. Assorted Wilton Cake Decorating Products

Red Velvet Cupcakes with Cream Cheese Frosting

After few attempts :) this one looks like real Red Velvet Cupcake

October 16, 2011

1st try

August 13, 2010

This is not my first time to bake cupcakes.But this cupcake is the one I am truly proud of. I really love to try baking a Red Velvet Cupcake and everytime I see them it looks like it's very hard to make. So, I check on you tube and found it really quick and easy. I hope I'm with my Mum, Dad and Charlie so they can try my cupcakes. For the meantime hubby and sister Krizia will enjoy first.



Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Ingredients
1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder (I used Hershey's Cocoa)
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk*
1 1/2 tablespoons of liquid red food colouring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar


Frosting ingredients
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract

Method
The Cupcakes



1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.


2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.


3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.



4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.


5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.


6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.

The Frosting

1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.



2 Add the vanilla extract and mix.


3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

My Husband while enjoying his Red Velvet Cupcake.