Red Velvet Cupcakes

When it comes to cupcakes, I have noticed people raves about red velvet cupcakes. I got curious in making them. It made me more determined to bake them when my friends and I watched Dark Knight Rises last August. There were homemade baked goodies being sold in the mall. I saw these red velvet cupcakes and they looked so delicious but I opted to get a Sans Rival since the red velvet cupcakes costs $2.50 just for a small piece.

Last week, I was able to get all the ingredients that I needed for making these special cupcakes. But instead of frosting it with the usual favorite cream cheese, I made vanilla frosting instead. Recipe used was adapted from Hummingbird.

Cupcakes

(12 cupcakes)

Ingredients:

1 1/3 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

3 tbsp cocoa powder

3/4 cup sugar

4 tbsp butter

1 egg

1/2 cup buttermilk (1/2 cup fresh milk add 1/2 tbsp vinegar)

1/2 tsp vanilla extract

1 1/2 tbsp red food coloring

1 1/2 tsp vinegar

Procedure:

1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

2. In a large bowl, combine sugar and butter

3. Mix in the egg, buttermilk, vanilla extract and red food coloring until combined.

4. Stir in vinegar. Combine the wet ingredients with the dry ingredients.

5. Pour the batter into cupcake liners.

6. Bake for 15-20 minutes or until toothpick comes out clean.

7. Frost the cupcakes with vanilla or cream cheese frosting when cooled completely.

 

 

 

Creamy Vanilla Frosting

Ingredients:

2 tbsp all-purpose flour

1 cup milk

1/2 cup butter

2/3 cup sugar

1 tsp vanilla extract

Procedure:

1. In a medium saucepan, whisk the flour into milk until smooth. Place over medium heat and stirring constantly, cook until mixture becomes very sticky and begins to bubble.

2. Cover with wax paper placed directly on the surface and cool to room temperature.

3. In a large bowl, on medium high-speed of an electric mixer, beat butter until smooth and creamy. Gradually, beating continuously until fluffy.

4. Add vanilla extract and beta well.

5. Add the cooled milk mixture and continues to beat on medium high-speed until very smooth.

6. Cover and refrigerate for 15 minutes. Frost the cupcakes. šŸ™‚

 

HAVE A BITE!

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What to do with the Daiquiri?

I got this bottle of strawberry daiquiri before I went to Manila for a two-month stay with my sister. When I came back home, I was surprised the daiquiri was still in our fridge. I cannot drink all of it so I thought of making strawberry daiquiri cupcakes. šŸ™‚ This would be my first time to bake with some alcohol as one of the ingredients and I hope it would be delicious as all the rest of the goodies I have baked in the Wonder Pot. I was not able to get fresh strawberries for the mixture so I replaced it with strawberry yogurt with bits of real strawberries.

Strawberry Daiquiri Cupcakes

Ingredients:

2 cups all-purpose flour

1 cup sugar

2 tsp baking powder

1/4 tsp salt

1/2 cup butter

2 egg whites

2/3 cup daiquiri mix, liquid

1/2 vanilla extract

1 cup strawberry yogurt (or strawberry mixture)

Procedure:

1. Blend all dry ingredients together.

2. Cut into butter and fold in egg whites until batter is combined.

3. Take the daiquiri mix and stir until moistened, finish by folding the strawberry yogurt and vanilla until well blended.

4. Pour evenly in cupcake liner.

5. Bake for 20-25 minutes.

Cream Cheese Frosting

Ingredients:

1/4 cup butter

4 oz cream cheese

1 cup powdered sugar

1/2 tsp vanilla extract

Procedure:

1. Cream the butter and cream cheese together until combined.

2. Add the vanilla extract and mix.

3. Add the powdered sugar, continually taste to get desired sweetness.

4. Piped into cooled cupcakes.

 

Passion Fruit Cupcakes

I was planning to do strawberry daiquiri cupcakes for this week’s bake in wonder pot project but Mom requested to use our newly harvest passion fruit instead. I do not know any passion fruit cake recipes so I have to get the recipe from my trusty friend Google. I came across the website http://www.taste.com.au. I had few recipes bookmarked but decided to try passion fruit meringue cupcakes. Good thing I have already the ingredients I needed for the cupcakes. Unfortunately, no more eggs for the meringue.

I remember ten years ago when I first tasted passion fruit what came first to my mind was the taste of my favorite orange juice when I was a kid. Come to think of it, the manufacturer might have use more of the passion fruit juice than orange juice.

For those who have no idea about passion fruit. It is round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds.Ā Fresh passion fruit is high in potassium, beta carotene and dietary fiber. Passion fruit juice is a good source of Vitamin C.

We had the yellow variety.Ā I volunteered to wash, cut and get the pulp out of the fruits. Dad only need the juice. He wants it stored for future use. In order to prevent early fermentation he added sugar and boil the mixture. You can also make passion fruit wine.

Passion fruit cupcakes

Ingredients:

3/4 cup butter, softened

3/4 cup sugar

1 1/3 flour

1/2 tsp baking powder

3 eggs

1 tsp vanilla extract

2/3 cup passion fruit pulp ( the original recipe called for 1/3 cup only)

Procedure:

1. Using an electric mixer, beat butter, sugar, flour, baking powder, eggs and vanilla extract for 3 minutes or until mixture is combined.

2. Add passion fruit pulp. Beat until the pulp is fully combined with the mixture.

3. Spoon mixture into paper cupcakes.

4. Bake for 20 minutes or until it pass the toothpick test.

5. Stand in pan for 5 minutes, then, transfer to wire rack to cool completely.

We had also some papaya so I madeĀ passion fruit papaya shake as well.

Passion fruit papaya shake

Ingredients:

1 cup chopped papaya

1 cup passion fruit pulp

5 tsp sugar

ice cubes

water

Procedure:

1. Using a blender, put the papaya, and passion fruit pulp.

2. Add the ice cubes and sugar to taste.

A tasty and refreshing snack for a very humid afternoon.ā™„

 

 

PassionĀ fruit Cheese Cake

 

Banana Nut Raisin Bread

Banana Nut Raisin Bread is the fourth recipe in “The Wonder Pot Stories” which describes my quest in baking different goodies in the Wonder Pot. I asked my older sister what she wanted me to bake for Christmas. The time when she and our eldest sister will come and spend Christmas at our ancestral home. She wanted to have banana bread and carrot cake. I am still undecided on what carrot cake recipe to do, so I decided to try the banana bread first.

The recipe that I got did not have nuts and raisins to it but I wanted to improve the intended output, thus, the name banana nut raisin bread.

I went to the public market with mom to buy very ripe bananas and I was very glad it only cost a fraction of the regular bananas. Maybe because on the outside it looks very rotten but when I peeled to look at the banana, it just got the right ripeness that I needed.

Ingredients:

1 cup, mashed banana

1 cup sugar

2 pieces eggs

1/2 cup cooking oil

1 tsp vanilla essence

1 1/2 cups all-purpose flour

1 tsp baking soda

1/4 cup raisins

handful of walnuts

1 tsp cinnamon (optional)

Procedure

1. Combine all the dry ingredients starting with the flour, sugar, salt, and baking soda and mix thoroughly until evenly distributed

2. Add the other ingredients (eggs, mashed banana, cooking oil and vanilla essence) then mix well with the dry ingredients until a batter is formed

3. Add the raisins and chopped walnuts.

4. Grease the bundt pan and pour in all the mixture then bake the mixture for an hour or until it pass the toothpick test.

5. Remove the bundtĀ pan in the wonder oven then allow to cool down for a few minutes. Transfer the banana bread on a serving plate.

6. You may put the bread in the fridge too cool or serve immediately.

I did not wait for the banana bread to cool down and got myself a slice. It had the right sweetness and moist that I was looking for. I love the added crunch of the walnuts and the raisins that added more texture to the bread.

I decided to put in the fridge half of the bread to check how it would taste the next day and we were too full to eat another slice. After twelve hours, I still love it so did the rest of the family. šŸ™‚

The Wonder Pot Stories III – Leche Flan

On my third post for Wonder Pot Stories, IĀ made leche flan. It is also called creme caramel, flan, and caramel custard. This is a custard dessert with a soft caramel on top. This dish is eaten throughout the world and has many versions as well.

A friend knowing that I am making dishes in the Wonder Oven asked that I try to make leche flan since it is her favorite. If I would be successful in doing so, she wanted to learn how to make it. I was planning to do the leche flan project for October in time for Halloween but I saw this aluminum molds in the store. It was shouting to me -> buy me, buy me! So, I got two leche flan molds or llanera. Then, I had a quick trip to the grocery to get the rest of the recipe – milk, sugar and a dozen of eggs.

The procedure is quite easy but tricky too especially for the soft caramel on top. One needs to be patient and quick. Patience is needed Ā in waiting for the sugar to melt to get a nice brownish color and being quick is needed for transferring the melted sugar in the llanera. You can also melt the sugar in the llanera but I opt to melt in a saucepan then transfer it to the flan mold.

Ingredients:

10 pieces eggs (egg yolks)

3/4 cup condensed milk

1 cup evaporated milk (fresh milk)

1/2 cup granulated sugar

1 tsp vanilla extract

Procedure:

1. Using all the eggs. separate the egg yolk from the egg white. (only egg yolks will be used)

2. Place the egg yolks in a bowl then beat them using a fork or an egg beater.

3. Add the condensed milk and mix thoroughly.

4. Pour in the evaporated milk and mix well.

5. In a saucepan, heat the sugar till melted. Then, pour into the mold (llanera).

6. Pour the egg yolk and milk mixture on the mold.

Ā  Ā  Ā Note: Use one large llanera or two medium llaneras for this recipe.

7. Cover the top of the mold using an aluminum foil.

8. Steam the mold with egg and milk mixture for 30 to 35 minutes.

9. After steaming, let the temperature cool down then refrigerate.

10. Serve the dessert upside down on a plate showing the caramel on top. Enjoy.

I was disappointed at first because I did not get a smooth side of the flan.

leche flan

When I get to slice the sides, I felt proud since I get the right consistency that I see in leche flan served by restaurants.

flan

The leche flan was not too sweet and just had the right yummy taste I am looking for. Ā At least now, I be confident to tell me friend that I could teach her how to make leche flan and I get to do this yummy dessert this coming Christmas season.

slice of flan

The Wonder Pot Stories II

My project of learning and trying my take on sweet delicacies or anything sweet continues. I was given the opportunity to try my hands on a cake. Every time I hear about a cake I envisioned a wondrous chocolate cake. It does not need too much frills and a simple chocolate cake can make my gloomy day – happy. To make it more special I decided to bake my first cake on the day of my parents’ 38th year anniversary using mom’s Wonder Oven of course. I also made sure they will be out for a couple of hours and suggested they watch a good movie. šŸ™‚

I would like to thankĀ aricooks.wordpress.com where I got the recipe of this yummy chocolate cake. There were too many recipes to try but I try this certain recipe because Ari previously baked this cake recipe using a wonder pot. I had a few adjustments to the recipe and had chocolate glaze with marshmallows.

If you are wondering what is a wonder oven or wonder pot, Ā it looks like this.

Wonder Oven

Deep Chocolate Vegan Cake

Ingredients:

1 1/2 cupsĀ unbleached white flour

1/3 cup unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp salt

2/3 cup sugar

1/2 cup vegetable oil

1 cup chilled tea

2 tsp vanilla extract

2 tbspĀ of apple cider vinegar

Procedure:

Prepare the wonder pot and add water. Generously oil the circular pan and dust with cocoa powder.

In a medium bowl sift flour, cocoa, baking soda, salt, and sugar. In another bowl, combine the oil, tea and vanilla. Pour the liquid into the dry and mix until smooth.

Add the vinegar and stir briefly, the baking soda will begin reacting with the acid right away, leaving pale swirls in the batter. Without wasting any time, pour the batter into the prepared pan.

Bake for 45 minutes to an hour. You can check by inserting a toothpick and if it comes out clean, the cake is ready. Cool on a rack in pan, and serve directly from the pan when cool, or transfer to aĀ plate. Then glaze your cooled cake.

cooling period

mallows

Chocolate Glaze

Ingredients:

5 ounces of dark sweet chocolate

1/4 cup evaporated milk

Procedure:

Mix into a saucepan the chopped chocolate and evaporated milk under a low heat fire until smoothly blended.

choco shavings

chocolate cake

I was not prepared to decorate the chocolate cake so I just placed some sliced marshmallows on it for a splash of color.

the little helper

When parents arrived home from their movie date, they were totally surprised by the chocolate cake. In the end, I am glad they loved it. Even my dad who is not fond of cakes – cannot stop asking for another slice.

want a slice?

Do you have an unforgettable story about baking a cake or eating one? What’s your favorite cake? I would love to hear your stories and recipes too.