Caramel Cake and Cupcakes almost like Estrel's

There's a time that I've been addicted to Estrel's Caramel Cake.  The cake looks simple but pretty and the taste is just light that before I knew it, I almost ate the half portion of the cake.  Now that I somehow know how to bake and have some tools to fluff an eggwhite, I made it for the first time for my bro's birthday.  I thought it was a total failure but after an hour, the caramel-y and yolky "frosting" sinked into the chiffon cake and it's so yummy I made another batch of mini cakes and cupcakes after a week.  All thanks to Heart of Mary for the recipe, please visit her site for the complete recipe and decoration of the cake.

VANILLA CHIFFON CAKE (recipe suitable for an 8” round, 3” high pan)

Ingredients:
(a) part one of the chiffon
1 cup plus 2 tablespoons sifted cake flour
1 ½ teaspoons baking powder
½ teaspoon salt
6 tablespoons white sugar

(b) part two of the chiffon
¼ cup corn/canola oil
4 egg yolks, from extra large eggs, at room temperature
1/3 cup water
½ teaspoon vanilla extract
(c) part three of the chiffon

4 eggwhites
¼ teaspoon cream of tartar
6 tablespoons white sugar

How to:
1.  Preheat oven to 170 degrees Celsius.
2.  In a large bowl, combine (a) well. Add in (b). Beat with electric mixer or by hand until smooth and well blended.
3.  In a separate bowl, beat eggwhites and cream of tartar on high speed until frothy. Gradually add in the sugar  and beat until stiff peaks are formed.
4.  Gradually and gently fold in egg whites into egg yolk mixture
5.  Pour batter into an ungreased 8” round, 3” high pan or to two cupcake pans. 
6.  Bake for about 50 minutes 8" pan or 15 to 20 minutes for cupcakes or until top springs back when lightly touched.
7.  Invert pan into wire rack immediately and cool completely before frosting.

I ran out of the caramel frosting, so I just put buttercream (which for me is just for decoration, it doesn't really have a special kick to it) on the other cupcakes instead.  And since I'm no expert in decorating cake, my minicakes have a messy but still decent look (like me).

CARAMEL ICING (enough to frost and fill 8” round cake)

Ingredients:
2 eggyolks
3/8 cup sugar, divided into 2 tbsp and 1/4 cup
1 1/2 cups plus 2 tablespoons full cream milk, divided into 1/4 cup and 1 1/4 cup
1 1/2 tbsp cornstarch
1/4 cup boiling water
1/4 cup butter
1 tsp vanilla extract

How to:
1.  In a small bowl, whisk the eggyolks with 2 tbsp sugar.
2.  Add 1/4 cup of milk and cornstarch.  Mix well and set aside.
3.  In a heavy saucepan; over low to medium heat, caramelized 1/4 cup sugar.
4.  When sugar is completely melted and already in a golden brown color, add boiling water.  Bring back to a boil making sure all the caramel is incorporated into the water by continously stirring.
5.  Carefully add the 1 1/4 cups of milk.  Heat mixture until it starts to boil.
6.  Without turning off the heat, pour a little of the caramel mixture into the eggyolk mixture to temper the eggs.  Mix until smooth.
7.  Pour the eggyolk mixture to the caramel mixture in the saucepan.
8.  Mix until icing reaches a thick but still pourable consistency.
9.  Off the fire, add the butter and extract.
10.  Let it cool just a little bit before pouring onto the cake.

Enjoy! And do check out Heart of Mary.

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Angel's Food Cupcakes...well almost!

Angel's Food Cupcake

Even if the frosting still haven't settled, I already put it on the cupcake because I'm very eager to eat like 3 of the above light and fluffy Angel's Food Cupcake.  In my entire life I haven't tasted one until I first baked  them last week of January and then made another batch last last week.

The frosting is a failure though because I can't find a whipping cream in the grocery :(  Decided to try these light cupcakes when I saw Emma's Birthday Cake over A Beautiful Mess.  I do not have a cake pan so why not make them in a cupcake form :)

the ones with toasted top are the best

Angels's Food Cupcake

Ingredients:
1/2 cup cake flour
3/4 cup plus 2 tbsp. granulated sugar
1/4 tsp salt
6 egg whites
1 tbsp warm water (you can omit this if you want your cake to be denser)
1/2 tsp vanilla extract
3/4 tsp cream of tarter

How to:
1.  Sift or dry whick cake flour and half of the sugar 2 to 4 times to make the cake fluffy and airy.
2.  In a large bowl, whisk together egg whites, water, vanilla extract and cream of tartar until wee combined (takes around 2 minutes).
3.  Swith to hand mixer and beat the mixture on medium speed while slowly adding the remaining sugar until medium peaks form.
4.  In 4 to 5 small batches, fold the sifted flour mixture into the meringue using a spatula.
5.  Fill lined cupcake pan with the batter and bake in a pre-heated oven at 350 degrees F for 15 to 20 minutes.

Top the cupcake with a light icing like whipped cream with powdered sugar and vanilla extract plus maybe your favorite fruit on top.

Thanks for reading. Till then. Bye!

Muffin, Cake? Basta Banana Chocolate for Thanksgiving

Happy Thanksgiving everyone!  We don't celebrate Thanksgiving here in the Philippines but since I work for a foreign company catering Americas, we (the employees) are allowed to take our vacation leave and bake! Ahahaha, I don't have any fun thing in mind to do since weekend so I decided to just bake and cook something new.

I like bananas.  Bananas is almost always present in the street where I live in.  We have banana plants in our backyard in the province so why not bake something with banana?  Actually,  I'm just trying to finish the cocoa powder that I bought some months ago since it's gonna expire na this December and it just so happen that I chance upon http://www.rachelcooks.com and it's Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting (oha choco na choco).

the cake

the frosting

My sister has this rectangular baking pan which she gave me when I decided to start baking as a hobby but looking at it before baking, I got lazy buttering it up or putting baking sheets to it for the cake not to stick so I just pulled a non-stick square baking pan and my green silicone cupcake tray (? ano daw) and my nephew keep saying "can I have some muffin".  Yeah, a failure in perception but people this creation of mine is suppose to be a cake hehehe.

Anyway here's the recipe with some of my notes and just a little warning:  this is so sweet!!!!

Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting
from http://www.rachelcooks.com

2 cups all-purpose flour
1.5 cups sugar  (this is too much for my liking, I'll just use 1 cup next time)
1.5 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 medium-sized bananas, mashed (I remembered my niece and use 4 instead)
1/2 cup buttermilk or sour milk (make your own by adding 1 tablespoon white vinegar to 1/2 cup of milk)
1/2 cup shortening (I used butter)
2 large eggs
1 tsp vanilla extract
1 cup mini semi-sweet chocolate chips (I can't find a semi-sweet chocolate in the grocery so I used regular chocolate chips and I think it contributed to the uber sweetness of the cake)

1. Preheat oven to 350*F.
2. Combine dry ingredients in a large bowl.
3. Add rest of ingredients to the dry ingredients and beat on low-speed until combined. (I don't have a mixer so I have lots of bonding time with my whisk (smiley))
4. Increased to medium speed and blend for 3 minutes. Fold in chocolate chips.
5. Spread into a greased 9″x13″ baking dish and bake for 30-35 minutes or until a toothpick inserted into cake comes out clean. (don't forget to insert the toothpick too on the center)
6. Cool completely before frosting.

Chocolate Cream Cheese Frosting:

one 8 ounce package of cream cheese, softened (I use spreadable cream cheese instead)
1/4 cup unsalted butter, softened (I'll stick with salted butter next time, I think the frosting has more character with it)
2 to 3 teaspoons of milk (maybe more)
1 teaspoon pure vanilla extract
1/2 cup cocoa powder
~4 cups of powdered sugar (I only use 3 cups, I tasted the batter so I already have an idea that the cake is just so sweet)

1. In large bowl, using an electric mixer, beat together cream cheese, butter, vanilla, and milk until smooth.
2. Add in cocoa powder and powdered sugar (one cup at a time) and continue to beat on low speed until frosting is smooth and to your desired consistency. Spread on cooled cake.

Just chilling with my sweet cake :)

sweet cake for an early early breakfast is awesome!

Thanks for reading. Till then. Bye!

Naked No More: Velvety Red Velvet

I couln't resist anymore not to post this because finally, I made a decent cupcake with a FROSTING (pronouncing in high pitch tone) that everybody (promise, I'm not exaggerating)  like!.  Introducing my very own, moist and yummy Red Velvet!

my very own red velvet cupcake

Funny how I panicked when I suddenly realize that my butter in the fridge is not enough so I search for another recipe that calls for a canola oil (thanks goodness we use canola oil in the house).  Also, funny that the main reason why I baked is to not to spoil a cup of sour cream.  I derived my red velvet cupcake recipe from Bake Happy and Yummy.Ph

red and moist

Red Velvet

1 cup sour cream

3/4 bottle red food coloring

1  1/2 teaspoons white vinegar

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cocoa powder

1 teaspoon salt

1 1/2 cups canola oil

1 1/2 cups white sugar

2 large eggs

1.  Preheat oven to 350ºF. Line muffin/cupcake pans with cupcake liners.

2.  Combine sour cream, food coloring, vinegar and vanilla extract.  Set aside

3.  Sift or dry whisk the flour, cocoa powder, baking powder and salt.  Set aside

4.  Combine canola oil and sugar until sugar is slightly melted, then with a whisk add in the eggs one at a time

5.  Add 1/3 of the dry ingredients (from step 3) and slightly mix using a spatula.

6.  Add half of the wet ingredient (from step 2) and again slightly mix

7.  Repeat steps 5 and 6 and slightly mix until everything is combined and free of lumps.

8.  Fill liners; 2/3 full, and bake for 15 to 20 minutes or until the toothpick inserted comes out clean.

Let it cool before topping these babies with frosting

As you can see in the above picture, I poked a lot of the cupcakes and they are so red.  Now for the frosting, I found a recipe from A Beautiful Mess.  Had a little hard time since I do not have an electric mixer, so my whisk (yup, it's now my whisk and not my brother's anymore bwahahaha) and I had a lot of bonding time with a little help from my sister (thanks for slowly adding the sugar and holding the bowl when I'm so tired to hold it)

this is a hit frosting in the office

Cream Cheese Frosting

250g cream cheese spread (it's the only cream cheese available in the grocery, Magnolia)

1 stick salted butter

2 to 3 cups powdered sugar (I have to use 3 cups in order for the frosting to "pick" a little)

1 teaspoon vanilla

1.  Soften butter and cream cheese then beat together until creamy.

2.  Add vanilla extract then beat again for a minute.

3.  Slowly add the powdered sugar while beating (thank goodness my sister helped me) or add 1 cup at a time then beat for 1 minute (if you do not have a companion).  Repeat until the frosting is smooth and creamy and a little fluffy or if already has the "pick".  I only used a whisk but if you have an electric mixer then congrats, the process will be much easier and faster.

At first I thought the frosting is too sweet but when I already put it in the cupcakes, the sweetness is "tamang tama lang" (just right sweetness).

And here I am practicing to put frosting.  Anyway the cupcakes and frosting is worth the effort.

I need to practice more!!!

Happy weekend everyone!

Thanks for reading. Till then. Bye!

From my favorite Wasteland: A Small and Smart Haul

Weekend was good:  some bonding with a friend, a family lunch and an unexpectedly small haul.  Went to a mall here in the Metro called Trinoma  with a department store called Landmark and was surprised about a sale (I didn't realized it was payday).  I just wanted to get some cheap shoes but found and got awes with some items.

ribbons????

These two are totally outrageous: they are not in season  but the price are so jaw dropping I wanted to get another pair.  Guess how much are these?  P299 for a pair, even cheaper than bazarre price considering the good quality.

let's bake bake bake

The mall and grocery near my place lack baking supplies.  It was an accident that my friend and I entered the wrong entrance of the department store (we're supposed to directly go the shoe section) but the wrong turn turned out to be a blessing because I got some paper cups (better quality than what I'm currently using) and tools for frosting (although there's something wrong with the name of the packaging) for a very low and sale price!

Bifesta

Another thing to love with Landmark is that when they go on sale, even the products that doesn't and will not go on sale with other department store are on sale!  I don't have any plans on buying a cleansing lotion (I'm not using make-up on a regular basis anyway) but the heat makes me sweat a lot which makes my face accumulate dirt while commuting so this no rinse cleansing lotion is perfect.  Many bloggers like Liz of Project Vanity and Martha of The Beauty Junkie have good commends about Bifesta Cleansing lotion so why not try?

Also got a shirt (for office, boring) and a sunnies (I'm really shocked that I do not have any planned trips this 2013 especially this summer so I just got a sunglasses huhuhu so pretty please share your summer getaway story for me to feel the season) both are from other shops :P

Thanks for reading. Till then. Bye!

Naked Cupcakes in Choco Banana

I love sweets and pastries and what better way to have them thank making them with my own 2 fat hands.  My first bake was a so/so (some are underbake) but this cupcake recipe that I found here is yummy enough to wow my family.  So why Naked Cupcake?  Because it doesn't have any frosting (I don't know how to make one).

Naked Cupcake

Banana Chocolate Cupcake
recipe adopted from yummy.ph

Ingredients:

1 stick unsalted butter, softened

1 cup white sugar

2 large eggs    

1 1/4 cups all-purpose flour or whole-wheat flour

1/4 cup cocoa powder

1 teaspoon baking soda

1 teaspoon rock salt

1 cup or 2 cups (depending on your preference) very ripe bananas, mashed

1/2 cup sour cream

1 teaspoon vanilla extract

1/2 cup to 1 cup (depending on your preference) chocolate chips

Procedure:

1  Preheat oven to 350ºF. Butter or line with paper cups cupcake molds.

2  Cream the butter and sugar until light and fluffy. Add the eggs, beating well. 

3  Sift the dry ingredients together and combine with the butter mixture. Blend well.

4  Add the bananas, sour cream, and vanilla extract. Stir well. Add the chocolate chips and pour into the prepared pan.

5  Bake for 30 minutes to 1 hour or until a cake tester comes out clean. Turn out onto a rack to cool.

Serve and enjoy.  Best when freshly bake!