Velvet cupcakes

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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.

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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

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The recipe is from  Pinch My Salt.

The frosting is from Heart of Mary.

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A sweet treat

Yesterday, my son keeps telling me that he wants to eat chocolate cake apparently I ran out of milk. Then I remember brownies doesn’t need milk and ¬†so ¬†for being good in¬†play school¬†I made him this sweet treat.

moist brownies

moist brownies

MOIST BROWNIES

Ingredients:

2/3 cup butter, cubed
4 ounces bittersweet chocolate, chopped
1 cup granulated sugar
2 pieces eggs
1 teaspoon vanila extract
3/4 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
Directions:

1. Preheat oven to 325F. Grease and line an 8×8 inch square pan.

2  Place butter and bittersweet chocolate in a medium bowl and set it over a pot of simmering water. Gradually melt the butter and chocolate. Stir occasionally. Remove from the heat once completely melted. Set aside.

3  In another mixing bowl, place sugar, eggs, and vanilla. Mix gradually until sugar is melted.Add the chocolate mixture and stir with a wire whisk.

4¬†¬†In a separate bowl, whisk together flour, cocoa powder and salt.Gradually add the flour mixture in the egg mixture. Whisk just until combined.¬†Do not¬†over beat‚ÄĒstop mixing as soon as ingredients look well combined and no lumps are visible.

 5.Pour batter onto prepared pan. Bake for 25-30 minutes.

6. Cool completely on a wire rack before slicing.

moist brownies

moist brownies

Recipe from Gourmet Goodies

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

 

Impossible Flan (Chocoflan)

Chocoflan is a classic Mexican dessert that combines a rich decadent layer of chocolate cake, a creamy layer of flan, and topped with caramel sauce. It is traditionally made in a Bundt pan, but I don’t have one so I decided to use the square pan. ¬†. I just fell in love with this cake when I first tasted it during a party that I attended.

chocoflan

chocoflan

 For the mold:
A little softened butter to grease the pan  and flour to dust it.
1 cup store-bought or homemade cajeta (goat milk caramel)

or  just make your own caramel

1 cup sugar

1/2 cup water

In a heavy bottom sauce pan add the sugar and water and heat on medium heat.  No need to stir, just swirl the pan around a bit while it’s heating up.  Let the syrup come to a boil and this will allow the water to evaporate and syrup to caramelize.  This may take a little time so just hang out in the kitchen and be patient because when the sugar begins to caramelize it does so quickly.

Once the color has turned to a rich golden brown pour the liquid into the bottom of the cake pan and swirl it around until it has coated half way up the sides and bottom of the pan.

Set it aside while you prepare the cake batter.

For the cake:
5 oz. (10 Tbs.) butter, slightly softened
1 c. sugar
1 egg
2 Tbs. espresso powder dissolved in 1 1/2 Tbs. hot water (or 3 Tbs. espresso)
3/4 c. all-purpose flour
1 c. cake flour
3/4 tsp. baking powder
3/4 tsp.baking soda
1/3 cup plus 1 Tbs. cocoa powder
9 oz. buttermilk

For the flan: 
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 eggs
1 tsp. pure vanilla extract

Prepare the mold:¬†Turn on the oven to 350 degrees and position the rack in the middle. Generously butter the bottom and sides of a 10-inch round cake pan (you need one that’s 3 inches deep), sprinkle with flour, tip the pan, tapping on the side of the counter several times, to evenly distribute the flour over the bottom and sides, then shake out the excess.(Note: If you don’t have the 10-inch round pan you may use square pan,budnt pan or any kind of pan that suits you ūüôā

Microwave the cajeta¬†(Cajeta is a goat’s milk caramel )¬†for 30 seconds to soften it, then pour over the bottom of the pan, tilting the pan to coat the bottom evenly. Set a kettle of water over medium-low heat. Set out a deep pan that’s larger than your cake pan (a roasting pan works well) that can serve as a water bath during baking.

Make the cake: With an electric mixer (use the flat beater, if yours has a choice), beat the butter and sugar at medium-high speed until light in color and texture. Scrape the bowl. Beat in the egg and espresso. Sift together the all-purpose and cake flour, baking powder, baking soda and cocoa. Beat in about 1/2 of the flour mixture, at medium-low speed, followed by 1/2 of the buttermilk. Repeat. Scrape the bowl, then raise the speed to medium-high and beat for 1 minute.

Layer and bake: Scrape the cake batter into the prepared cake pan and spread level.

Make the flan: In a blender, combine the two milks, the eggs and the vanilla. Blend until smooth

Slowly, pour the flan mixture over the cake batter.  Pull out the oven rack, set the cake into the large pan, then set both pans on the rack. Pour hot water around the cake to a depth of 1 inch. Carefully slide the pans into the oven, and bake about 45 to 50 minutes, until the surface of the cake is firm to the touch, except for the very center .Remove from the water bath and cool to room temperature, about 1 hour.

Carefully run a thin-bladed knife around the edge of the cake/flan to free the edges. Invert a rimmed serving platter over the cake pan, grasp the two tightly together, then flip the two over. Gently jiggle the pan back and forth several times to insure that the cake/flan has dropped, then remove the pan.

I  got the recipe fromGirlichef

Champorado

champorado

champorado

Tsampurado or champurrado in Spanish, is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. It is served usually at breakfast and sometimes together with salty dried fish locally known as tuyo. It can be eaten as a snack or dessert as well.

Ingredients:

8 tbsp. cocoa powder (or about 4 pieces tableya)

1 cup glutinous rice (malagkit)

¬Ĺ cup sugar

3 ¬Ĺ cups water

Condensed milk (optional)

Procedure:

  1. Pour 2 ¬Ĺ cups of water in a pot and bring it to a boil.
  2. Put-in the glutinous rice and allow water to re-boil for a few minutes.
  3. Dilute the cocoa powder in 1 cup warm water then pour-in the spot. Stir continuously.
  4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
  5. Remove from the pot and place in a serving bowl.
  6. Serve hot with a swirl of condensed milk on top.

Recipe from  Food in Pantry

Chocolate Crinkles to get rid of wrinkles!!

Honestly I’m not that interested to ¬†bake crinkles not because I don’t like it but because ¬†I’m not so sure if I have eaten this before and I really don’t have any idea on what it taste like until one day my husband’s niece was asking me to help her bake chocolate crinkles for her bake sale in their school. ¬†So before the day that we will bake ¬†I decided to give it a try ¬†on my own and I’m so happy with the outcome. ¬†I got it perfectly as they are nice,moist & soft. My wee boy was a chocolate lover so right after taking it from the oven he took one just before it cools down completely. And my husband also loves it that he asked me to bake more for our dessert. It was truly a big hit that my husband was very proud to promote it among our Filipino friends and I have baked it 5 times last month. And I’m proud to say that my husband’s niece bake sale for chocolate crinkles was also a success, her classmates and teacher loves it very much!

There are many recipes of chocolate crinkles but most of them uses chocolate chips ¬†or unsweetened chocolate squares that requires to be weigh but I don’t have a weighing scale so I was looking for a recipe that calls for a cocoa and luckily I’ve found one and I must say It was a perfect recipe for me. I got the recipe from¬†Allrecipes.com.

Ingredients

Directions

  1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
  3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Warning:  These chocolate crinkles  are very, very moreish.  Good for potluck  too.

Mocha cake just like Goldilocks!

Hello everyone! I’ve been very busy this Christmas time and the weather gets colder so I got so lazy to blog. But before year 2011 ends I decided to post one great recipe I have ever¬†made that is¬†¬†the famous and favorite of all Filipinos, ¬†the undying love for mocha cake especially if made by Goldilocks. There were too many versions of mocha cake on the¬†internet, but this¬†recipe I tried was the one that really captures my heart maybe because¬†based on the feed backs¬†the cake was really delicious and taste likes Goldilocks! ¬†I made this cake twice this year one for our noche buena ¬†and one for ¬†the ¬†Christmas party with the Filipino community . The cake was really a success. I got so many compliments. Thanks to¬†¬†Gourmeted.com.

mocha cake

INGREDIENTS

For the Cake:

For the Mocha Buttercream

  • 1 cup sugar
  • 4 large egg whites, at room temperature
  • 3 sticks (12 ounces) unsalted butter, soft, at room temperature
  • 1 teaspoon coffee/espresso granules
  • 1 teaspoon cocoa powder
  • 5 teaspoons water
  • 1 teaspoon vanilla extract
  • 5 teaspoons amaretto

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PREPARATION

1.¬†¬†¬†¬†For the Cake:¬†Preheat oven to 375¬įF with racks in the upper middle and lower middle positions. Spray two 9‚ÄĚx2‚ÄĚ round cake pans with baking spray, and line the bottom and sides with parchment paper.

2.    Whisk together egg yolks and sugar in a large bowl (or bowl of a stand mixer) over low, then medium speed, until creamy and light yellow in color.

3.    Dissolve espresso or coffee granules and cocoa powder in water and vanilla in a small bowl, getting rid of lumps while stirring. Pour into the egg-sugar mixture, along with canola oil, and beat until well combined.

4.    Remove large bowl from stand mixer (if using one) and sift cake flour and baking powder over it. Stir with a wooden spoon until well blended, scraping the sides of the bowl once.

5.    Whisk egg whites and cream of tartar into stiff peaks in a medium bowl, and fold into the mocha batter, a dollop or two first to liquefy the thick batter, and then in thirds.

6.    Divide the batter between two cake pans and place each pan on a baking sheet. Bake on two racks for 20 to 25 minutes, rotating the pans and exchanging the pans between racks halfway through. The cake is done when the tops become golden brown and the cake tester comes out clean when inserted in the middle.

7.    Cool on a wire rack for 10 minutes, then carefully turn over on the wire rack, right side up. Cool completely before icing.

 

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8.    For the Buttercream: Whisk sugar and egg whites for 3 to 5 minutes in a medium heatproof bowl set over a saucepan of simmering water (water should not touch the bottom of the bowl), until meringue is hot to the touch. The sugar granules will be dissolved and you will be left with a fluffy marshmallow cream-like froth.

9.    Remove bowl from heat and beat for 5 minutes with a hand mixer set to medium speed, or pour into a bowl of a stand mixer with a whisk attachment to mix.

10.  Add half of the butter and beat with a hand mixer (or paddle attachment for stand mixer) until smooth before adding the next half to combine. Scrape the sides of the bowl with a spatula and give it a quick stir. Beat again on medium-high for another 6 to 10 minutes to thicken.

11.  Dissolve cocoa and espresso/coffee granules in water, vanilla extract, and amaretto in a small bowl. Pour into the buttercream and beat for 2 minutes, scraping the sides at least once.

12. ¬†To Assemble the Cake:¬†Dot 3 3‚ÄĚ-wide parchment paper strips with buttercream. Use the icing to stick the 3 strips into a triangle on a plate or cake stand. Dot the center bottom of the cake with icing, and place cake on top of the strips. These will keep your plate clean while frosting the cake.

13. ¬†Spoon about ¬Ĺ cup of frosting on top and spread it evenly with a flat metal spatula. Place the second layer of cake and spread a thin layer of icing over the entire cake and let it stand for 15 minutes. Spread a thicker layer of frosting over the side, working from the bottom up to the top. Frost the top by placing a mound of icing and spreading it to the side. You can decorate the cake with the remaining frosting as you wish.

Note: I did not use amaretto since I can’t find one but the taste is still delicious like Goldilocks!

 

mocha cake