Saturday, 18 August 2012

Purple Yam Cupcake

I raid my mom's kitchen again and try another recipe-- The Purple Yam Cupcake. Its my firsttime to bake purple yam (ube). The color is not yet perfect but i know in time i can make a good one, but they said it taste good. *teary eyes with big ears*

Now, Im sharing you my recipe.


  • 1 1/2 cup butter
  • 2 cups sugar
  • 4 eggs
  • 1/4 tsp ube flavor oil
  • 1 tsp violet food color mixed with 1 tbsp hot water
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup ube powder
  • 2 1/2 cups all-purpose flour    
  • 1 1/2 cup milk


  1.  Preheat oven to 175 degrees C or 350 degrees F
  2. Cream butter, then add sugar, eggs, flavoring and food color.
  3. Mix all dry ingredients in a separate bowl
  4. Add dry ingredients and milk to butter mixture
  5. Mix with rubber scraper or hand mixer on a low speed.
  6. Scoop over lined cupcake tins. Top with nuts (optional)     
Baking procedure depend on the size of your muffin tray. 

My finished product:


Friday, 17 August 2012

Blueberry Cupcake

Anything in mind what to do when it rains?

Here are some random thoughts on my mind.

1. Go outside, and if you see someone, take the random person and make out with him/her, and say: "Yes! I finally got my dramatic kissing scene!"

2. Lay on your stomach in a puddle and scream: "I'm drowning, I'm drowning!"

3. In the pasanger seat of the car, roll your window down, stick your tongue out, soaking the driver: "I wonder why dogs only do this when its sunny out!" and laugh.

4. Make a farting noise, and say "Hear that thunder roar!"

5. When your outside, run around (reading lyrics) and scream words to Singing in the Rain.

6. Make someone laugh. Then look at them: "Gosh, your face is all wet. Suck it up, stop crying!"

7. Sit outside, and read an old book, and keep yelling "DAMN YOU, SKIES! WHY IS IT SO FUCKING WET HERE!" when your pages get soaked.

8. Gather all the family electronics, and lay them out on the grass on the curb, and let them get all wet.

9. When the family sees say: "I told you that (baby sibling/cousin/hated younng person) was evil!

10. Sit on the corner at the sewer, and hold out an empty can of soup with a sign on it "Poor, and Wet," and hope you don't get kidnapped.

11. Tell everyone around you that rain actually signifies the zombie apocalypse and that the term "acid rain" actually means rain that turns you into a zombie. Then put your hand outside the door, or window, and walk like a zombie. (Basically, start a fun/play zombie apocalypse.)

12. Collect all the neighborhood cats/felines and place them outdoors to go insane.

13. Place an empty inflatable pool anywhere outside that you can, and watch it fill up. Then place your younger sibling/a friend's younger sibling in it and tell them to go swimming.

14. For any cooking that requires water, place the bowl with all other necessary ingredients in it, let the water fill up, and make somebody nasty baking!

15. Go to the local pool, and bang on the doors because you want them to open, because it's so hot outside and you need to cool off in the pool.

Also, let me tell you that these are in no way ethical, or moral and performing the listed actions show a lacking in propriety and maturity. There's no reason to do any of these; they're just immature tactics to LAUGH at. Not attempt.

but on top of all I JUST WANT TO BAKE and EAT, so im sharing you again my Blueberry Cupcakes that I baked last Rainy Tuesday (August 14, 2012)


  • 1/2 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 1/2 cups of milk
  • 1/2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups all-purpose flour

  1. Preheat oven to 175 degrees C or 350 degrees F
  2. Beat sugar, eggs, milk and vanilla.
  3. Mix all dry ingredients in a separate bowl.
  4. Mix with rubber scrapper or hand mixer at a low speed
  5. Scoop mixture onto overlined muffin tray and add fresh blueberry or blueberry preserves

  • Baking time depends on the size of you muffin tray.
  • This is one of my favorites!

My finished product:

Carrot Cinnamon with Pecans and Cream cheese frosting

I baked Carrot cinnamon with Pecan nuts and creamcheese frosting for my Mom's 58th Birthday last August 12, 2012, and i'm glad they liked it.

And ooohhh its my firsttime to use my new Hand Mixer given by my beloved Dencio... sweet :)

Anyway, here's my simple recipe.


  • 4 eggs
  • 1/4 cup vegetable oil
  • 2 cups white sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon (add mode if you like)
  • 3 cups grated carrots
  • 1 cup chopped pecans
for Cream Cheese frosting:
  •  1/2 cup butter, softened
  •  8 ounces cream cheese, softened
  • 4 cups confectioners sugar 
  • 1 tsp vanilla extract
  • 1 cup chopped pecans  

Baking Procedure:
  1. Preheat oven to 350 degrees F (175 degrees C) , Grease and flour a 9x13 pan (or whatever size of pan is available)
  2. In a large bowl, Beat together the eggs,oil, white sugar and 2tsp vanilla extract. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans, Pour into prepared pan.
  3. Bake in preheated oven for 40 to 50minutes or until toothpick inserted into center of the cake comes out clean. Let cool in a pan for 10minutes, then turn out onto wire rack and cool completely.
  4. To make frosting: In a medium bowl, combine butter, cream cheese, confectioners sugar and 1tsp vanilla extract. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

and here's my finished product

Monday, 6 August 2012

Introduction to Baking: Basic Ingredients, Substitutions and Weights

Before I start to enumerate the ingredients. I want all my readers to know that Cupcakes are just small cakes. If you wish to make a bigger cake, just utilize a bigger baking pan, this ofcourse will alter the baking time. The bigger the pan, the longer the baking time.

If you find the cupcake too puffy, the amount of flour in the recipe may decreased from 3 to 6 tablespoons. You may want to experiment with a small batch first.

If you want more height for your cupcake, 3 to 6 tablespoons of flour may be added to you recipe. Increasing the oven temperature is another factor that can affect the puffiness of your cupcake. Just keep in mind that when you raise your oven temperature to 400F or 200C, baking time will be shorter.

Use butter for your cupcakes for best results, either salted or unsalted butter may be used. Salted butter may not really affect the taste of your cupcakes, It also has a longer shelf life than unsalted butter. Margarine can take the place of butter but it will not taste as good as cupcakes which used butter. Shortening may also be used, which usually results to a higher cupcake. The addition of butter oil is suggested if shortening will be used as fat. Start with a few drops since oil_based food flavors are very potent.

I strongly advised not to stock up on dairy products,just purchase what you will use to avoid wastage due to its short shelf-life.

One bar of butter weighs 225 to 227 grams, equivalent to 2 sticks of butter or half a pound.

Use fresh, large eggs for baking. A fresh egg is thick,not watery. One large egg is equivalent to 1/4cup or 55grams. 60grams with the shell.

Granulated or table sugar is best used in these recipes. Different sizes of sugar granules affect the weight of sugar. Some may weigh 180grams per cup while some may reach up to 205grams per cup.

Sugar (Confectionery)
Confectionery, Icing or powdered sugar is the same. Usually used for making icings.
115grams = 1cup.

Sugar (Brown)
Use light to medium color brown sugar. Dark brown sugar taste like milasses. When measuring, pack well with a spooon. When inverted into your palm or any flat surface, it should conform with the shape of measuring cup and hold its shape for a few seconds.

Baking powder and Baking Soda are leaveners. They make your cupcakes rise. There are two kinds of baking powder: Single acting and Double acting.

Single acting baking powder reacts when heat is present while Double acting reacts when it comes in contact with moisture and heat. Both types may be used.

Baking Soda makes chocolate cupcakes darker.
4grams = 1teaspoon Baking Soda
3grams = 1teaspoon Baking Soda

I used iodized salt. It dissolves much faster than any type of salt but feel free to use any salt of your preference as long as it has a fine crystalline structure.
6grams = 1teaspoon Iodized Salt

I use vanilla flavor in general. Vanilla comes in diferent forms like extract, powdered or oil based. Use whatever is readily available in your area. What I prefer though, is Pure Vanilla Extract. It cost more but the aroma is heavenly. I sometimes combine vanilla butter oil for stronger butter notes.

Use a measuring spoon for Vanilla Extract.

Use all purpose flour, not self-rising flour. There are also some recipes that use cake flour.
There type of flour are available in almost all supermarkets.

125grams = 1cup All purpose Flour
90-95grams = 1cup cake flour, sifted

When it comes to cocoa powder, I make sure I use the best brand in the market since I am a Chocolate Lover at heart. Alkalized or Dutch-Processed Cocoa Powder results to a dark chocolate color and has a robust chocolate taste.

Do not use sweetened cocoa powder, that is only for drinking. Remember to sift cocoa powder beafore measuring.

90-95grams = 1cup cocoa

MILK (liquid)
Fresh or whole milk is the best. You can also try mixing evaporated milk with water. I tried using water instead of milk, the end result will be puffier cupcake but it will lose its creaminess. So it's up to you to experiment.

240grams = 1cup fresh milk