Velvet cupcakes

1927041_10203131593271590_1061329754_n

Yes! I just call mine velvet cupcakes instead of the popular red velvet cake and why? simply because it is not that red to be called red velvet cupcakes ūüôā kidding aside. Anyway, it is still the red velvet cupcake but I opted not to add more red food coloring. ¬†Sometimes , if I have this recipe to try on I have this attitude not to follow what the recipe is asking for. So with this recipe I did not put the required amount of food coloring. I was not after the red color after all but of course the outcome and ¬†taste of this velvet cupcakes ūüôā .I was not disappointed the cupcakes and cream cheese frosting has just the exact amount of sweetness:)

Velvet Cupcakes

Ingredients:

2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Procedure :

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda.¬† Yes, it will fizz!¬† Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 ‚Äď 3/4 full).¬† You may not fill all the cups, I ended up with 20 cupcakes.¬† Place muffin tins on the middle rack of a preheated 350 degree oven.¬† Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

pizap.com13938471689101

CREAM CHEESE FROSTING
(Will frost about 20 cupcakes)

Ingredients:
1 bar (250g) cream cheese, cold, cut up into small cubes
1/2 cup butter, room temperature
1 teaspoon vanilla extract
2 cups powdered/icing sugar, sifted

Procedure:

In a medium bowl, beat the butter for a few seconds.  Add in the cubed cream cheese and vanilla extract.Beat until combined.

Add powdered sugar in 3 additions.  Beat only until the mixture is smooth.  Over beating will make the frosting go soft.

Frost the cupcakes and decorate the way you want it ūüôā

1903388_10203131593151587_1341511596_n

 

pizap.com13938474524891

The recipe is from  Pinch My Salt.

The frosting is from Heart of Mary.

Advertisements

Let’s get the ball rolling for 2014!

First of all I wanna greet all of you a HAPPY HAPPY NEW  YEAR!!!! May 2014 be  a year of health and happiness,a year of  wealth and wisdom, a year of peace and prosperity, a year of glee  and glow, and of course a year of LOVE & Laughter for all of us!!:)

I miss the blogging world but the last few months of last year was just too busy for me.  There are lots of parties and gathering and so my kitchen is also busy from cooking to baking:)Anyway, the first   recipe that  I  would be posting for 2014 is the one that I have baked for a the celebration of 10 years of Filipino-Irish Community here in Ireland. Eating these cupcakes gives us a nostalgic feeling, could bring back wonderful  memories of childhood. Cheese  cupcakes  has  always  been  a part of my student  years and even when I started working this has still been my favorite cupcake.

pinoy cheese  cupcake

pinoy cheese cupcake

Cheese Cupcakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 18 Servings

Ingredients

  • 1-3/4 cups flour, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup quick-melt cheese, shredded
  • 1/2 cup cheddar cheese, shredded

Note: I used my favorite ¬†Hochland ¬†Gouda cheese in this recipe. It’s very creamy ¬†and yummy just like Eden Cheese of Philippines:)

Instructions

  1. In a large bowl, combine flour, baking powder and salt.
  2. In a medium bowl, beat butter, sugar and eggs.
  3. Beginning and ending with flour mixture, add flour mixture in thirds and 1/2 of sweetened condensed milk in between. Beat at low speed with every addition.
  4. Add quick-melt cheese and stir to combine.
  5. Using a scoop or spoon, fill paper-lined muffin cups to 3/4 full. Top with cheddar cheese and bake in a 350 F oven for about 20-25 minutes or until toothpick inserted comes out clean and top is golden. Allow to cool.

Thank ¬†you¬†¬†Kawaling¬†Pinoy¬†for sharing the ¬†recipe ūüôā

quezo chiffon cupcakes

During one of the Filipino gatherings ¬†I tasted this kind of dessert that really captured my taste buds. From then on I fell in love with it and tried to search for a ¬†recipe. I tried asking the one who made it but I think she doesn’t want to share ūüė¶ . I have found a recipe from¬†sweetcherriepie.com¬†and another one from¬†HerWord. ¬†But for now ¬†I am sharing ¬†the recipe from¬†sweetcherriepie. ¬†The cheese really goes ¬†well with the butter icing and¬†it¬†really compliments¬†the flavor of the¬†cupcake too.It’s yummy and my Irish friend really loves it ‚ėļ

pizap.com13756141597742

Ingredients for cupcakes

1/2 cup plus 2 Tbsp of self raising flour
1/4 tsp salt
1/4 cup caster sugar
3/4 tsp baking powder
2 eggs, separated
1/4 cup water
1/4 tsp vanilla extract
1/8 cup oil
1/4 tsp cream of tartar
2 Tbsp sugar

Butter icing
1/2 cup unsalted butter
1/2 cup icing sugar or adjust according to your preferred sweetness 

grated cheese for toppings or quezo de bola if you have one.

Procedure:

1. ¬†Preheat the oven to 180’C and line 12 hole mini muffin pan.
2.  Place in a large bowl, flour, salt, sugar and baking powder.  Using a whisk, stir until there are no lumps.  Make a well in the center and add the egg yolks, water, vanilla and oil.  Blend till smooth.
3.  In another bowl, whisk the egg whites and cream of tartar until soft peak form.  Gradually add the 2 tbs of sugar and continue beating till stiff.
4.  Fold a third of the egg whites into the cake mixture then gently fold in the rest.  Do not over mix the batter.
5.  Fill the cupcake cups 3/4 full and bake for 10-12 minutes.  Cool completely on a wire rack.
6.  Make the butter icing by combining the butter and icing sugar in a bowl and mix till light and fluffy
7.  Once the cupcakes are cooled, spread the butter icing on top and sprinkle with the grated cheese.

Next time I’ll try¬†HerWord¬†recipe for comparison ‚ėļ

pizap.com13756142218883

pizap.com13756142757864

black & white cupcakes

These cupcakes have chocolate and cream cheese. These are two things I can’t resist. The cupcakes are very moist and yummy (:

 

black & white cupcakes

black & white cupcakes

Ingredients

Preheat oven to 350¬į. Line 2 12-cup muffin tins with cupcake liners.

Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.

In a large bowl, combine flour,  sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.

Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. Bake 22 to 28 minutes, until the tops spring back lightly when touched.

For the video you can find it here YouTube

 

bluer than blueberries?

hello everyone!I am sharing you today another delicious recipe for you to try on. I got blueberries on sale so I decided to bake blueberry muffins. Here is the link for that recipe¬†Yummy.ph. It is from Chef Aileen Anastacio so I am pretty sure it’s yummy ūüôā

Blueberry Muffins

Ingredients

2 1/2 cups all-purpose flour
1 cup sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 cup oil
1 1/3 cups buttermilk
1 egg
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries

For the streusel
1 cup all-purpose flour
1/2 cup butter
1/2 cup light brown sugar


1
  Preheat oven to 375F. Line muffin tins with paper cups.

2
  Combine flour, sugar, baking powder, and salt in a medium bowl.

3
  In another bowl, whisk together oil, buttermilk, egg, and vanilla. Pour over the flour mixture. Mix just until combined.

4
  Add the frozen blueberries.

5
  Using a 2-ounce ice cream scooper, scoop the batter over the muffin cups.

6  Make the streusel: Combine the flour, butter, and light brown sugar and mix until it resembles coarse meal. Sprinkle top of each muffin with about 1 tablespoon of streusel.

7
  Bake for 20 to 22 minutes or until tops are golden. Allow to cool for 15 minutes before serving.

Guaranteed soft,moist and delicious muffins.:)

crazy about cupcakes

It was my first time to bake cupcakes and I am very excited frosting it. It is really fun frosting cupcakes! I choose this recipe as based on what I’ve read on google this was very good recipe but I did some adjustments on sugar as it was too sweet for me. I made this for my husband’s niece birthday.
Magnolia‘s Vanilla Cupcake Recipe

1 cup unsalted butter/ salted butter softened (225g) or 2 sticks
2 cups sugar
4 Large eggs at room temperature
1 1/2 cup self-raising flour
1 1/4 cup all purpose flour
1 cup milk
1 teaspoon vanilla

Pre-heat oven 350 ‘F
Line 2 12-cup muffin tins with cupcake papers.
In a large bowl on medium speed cream butter till smooth add sugar gradually and beat until fluffy about 3 minutes. Add eggs one at a time beating well after each addition.
Combine the flour and in four parts, alternating with the milk and vanilla add to the butter mixture and beat till well incorporated. Spoon the batter into the cups about 3/4 full. Bake 20-22 minutes or till done.