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 😦 . 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 ☺

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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 ☺

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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.