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Brazo de Mercedes Cupcakes Recipe Easy Carrot Cupcakes Recipe

Cook Time: 17 minutes


What we need:
Yield: 30 cupcakes
For the filling Ingredients
8 egg yolks, lightly beaten For the cupcakes:
1 tsp vanilla extract 1 1/2 cups canola oil
1/4 cup cornstarch 2 cups sugar
300 ml condesnsed milk 4 eggs
300 ml water (just use the condensed milk can to measure this ) 2 cups all purpose flour
For the meringue 2 teaspoons baking powder
8 egg whites 2 teaspoons cinnamon
1 cup sugar 1 tsp salt
1 tsp cream of tartar 3 cups grated carrots
1 tsp vanilla extract 1/2 chopped cashew nuts
Heres how: For the frosting:
For the filling 1 cup cream cheese
(1) Pour condensed milk into a small pan. 1 1/2 cup powdered sugar
(2) In a small bowl, mix water and cornstarch together. Add 1 1/2 cup whipping cream
to the condensed milk and start heating up the pan. 1 tsp vanilla
(3) While still not too hot, whisk in the yolks. Dont add in one Instructions
go, do it slowly, we dont want sweetened scrambled eggs, 1. Sift or dry whisk Team Dry Ingredients (flour, baking powder,
do we? cinnamon, salt). Set aside.
4) Please whisk continously, until thick. 2. (Optional) Scoop out 1 tsp from Team Dry Ingredients and sprinkle it
(5) Whisk, whisk, whisk until the texture is of piping into the chopped nuts. Also set aside.
consistency. Set aside to cool down. No need to cover, just 3. In a bowl, mix together oil and sugar.
whisk once in a while so a skin wont form. 4. Add the eggs one at a time.
For the meringue 5. Add the dry ingredients in three batches.
(6) Beat egg whites until foamy then add the vanilla and 6. Mix in the grated carrots.
cream of tartar. Does anyone know why its called cream of 7. Fold in the cashew nuts. (Optional) Toast the nuts first before using
tartar? It doesnt look creamy to me them to give them a nuttier flavor.
(7) Gradually add sugar while continuously mixing the egg 8. Line cupcake pans with cupcake liners, the batter will make 30
whites. Mix until stiff. cupcakes. Fill each 3oz sized cupcake liners with 1/4 cup batter.
(8) Bake at 375F for 5-7 minutes, or until the top browns 9. Bake for 15-17 minutes or until golder brown. Let the cupcakes cool
beautifully. After baking, cool for a bit then pipe the filling to room temperature.
into the center of the Brazo de Mercedes Cupcakes. 10. To make the frosting, mix together cream cheese and sifted
(9) Lastly, dust the cupcakes with powdered sugar. powdered sugar. In a separate bowl, whip cream until stiff. Fold the
whipped cream to the cream cheese mixture.
11. Pipe the frosting into the cupcakes.
Super Moist Red Velvet Cupcakes 5. Per 3oz baking cups, pour 3 tablespoons of the batter. Bake at
Cook Time: 15 minutes 350F for 15 minutes or until done.
Yield: 22 cupcakes 6. To make the frosting, mix together cream cheese, butter, vanilla
Ingredients and sifted powdered sugar until smooth.
For the cupcakes: 7. Pipe frosting into the cupcakes and top with sprinkles.
2 1/2 cups all purpose flour
2 tablespoons + 2 teaspoons cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/8 tsp salt
1 cup yakult
2 teaspoons red cane vinegar (such as Del Monte)
1 teaspoon vanilla extract
2 1/2 teaspoons red food coloring (I used McCormick)
1/2 cup canola oil or butter
2 eggs
1 cup sugar
1/3 cup packed brown sugar
For the frosting:
4 cups powdered sugar
1/4 cup butter
3/4 cup cream cheese
1 tsp vanilla extract
Red sprinkles
Instructions
1. Assemble team dry ingredients flour, cocoa, baking soda,
baking powder and salt. Sift three times and set aside.
Assemble team wet ingredients yakult, vinegar, vanilla
extract and food coloring. Mix well and set aside as well.
2. In a large bowl, mix together both sugars, oil and eggs. Eggs
can be added in one go but make sure that everything is well
incorporated.
3. Add in one third of the dry ingredients and then add in one half
of the wet ingredients.
4. Repeat step 3 until all are combined. Just barely mix, until you
cannot see streaks of flour in the batter.
HOW TO MAKE SWISS MERINGUE reached a silky smooth texture. If the buttercream
curdles simply keep mixing and it will come back to
BUTTERCREAM FROSTING smooth.
6. Add additional flavors, purees, or mix-ins as desired.
What is Swiss Meringue Buttercream? To make ahead:
SMBC made by whipping a mixture of egg whites and Keep in airtight container in refrigerator for up to one
sugar ( gently heated just enough to dissolve the week or in the freezer for up to 2 months. Let come to
sugar and kill the bacteria. The temp should not reach room temperature and rewhip in the mixer with the
62C.). paddle attachment before using.
SMBC How to store Swiss meringue buttercream: Place it in a
This makes enough frosting to generously frost an 8- tightly sealed container and refrigerate it up to one
inch cake or about 2 dozen cupcakes. This recipe can week or place it in the freezer for up to a month.
easily be doubled. NOTE: If the buttercream is too thin and runny,
Ingredients: refrigerate for about 15 minutes before continuing
3 large egg whites
mixing with paddle attachment until it comes together.
3/4 cup granulated sugar (Dont bother using
Add the vanilla and salt, continuing to beat on low
expensive baking sugar. Regular granulated sugar will
speed until well combined.
work fine since it will quickly be heated to a liquid.)
To add colors to this buttercream, I recommend using
1 cup or 225grams unsalted butter, at room
Gel Paste Colors like Chefmaster or an oil based color
temperature
Pinch of salt is great too, since this is a high fat recipe.
Flavoring of choice The gel paste color should be added at the end after
Procedure: you have achieved Buttercream.
1. Wipe the bowl of stand mixer with paper towel and
lemon juice or vinegar to remove any trace of grease. Lemon + Milk add 1 tablespoon freshly squeezed
2. Make a double boiler by placing the mixer bowl over lemon to a liquid measuring cup and add enough milk
a saucepan of simmering water, making sure the bowl (fresh, full, low fat will do) to fill one cup. Mix well and
wait for 3 minutes and you have buttermilk.
doesnt touch the water.
Calamansi + Milk add 1 tablespoon freshly squeezed
3. Add the egg whites and sugar to the bowl, gently
calamansi to a liquid measuring cup and add enough
heated just enough to dissolve the sugar and kill the milk (fresh, full, low fat will do) to fill one cup. Mix well
bacteria. (So the temp should not reach 62C.) and wait for 3 minutes and you have buttermilk.
**thank you Analiza Laurel Badilles motherbee for the
correction.
4. Attach the bowl to the mixer fitted with the whisk
attachment and begin to whip until the meringue is
thick, glossy, and the bottom of the bowl no longer
feels warm, about 8 to 10 minutes.
5. Switch on low speed, add the butter cubes, one at a
time, until incorporated. Continue beating until it has
Motherbee's Drunken Chocolate Brownie
Ingredients:
Instant Coffee - 7g Hot water - 15g
Butter melted - 200g Glucose - 50g Sugar - 400g
Eggs - 200g Vanilla - 5g Whisky/Rum/Brandy/vodka - 10g
Chocolate Chips 200g
Cocoa sifted - 110g All-Purpose Flour (sifted) - 80g Baking Powder -
1/2 tsp.
Procedure:
1. Dissolve coffee with hot water and cool down. Set aside.

2. Microwave and melt butter together with glucose. Add to sugar and
mix for 3 minutes.

3. Add eggs slowly while mixing; continue mixing for another 10


minutes in slow speed. Check if all sugar is dissolved.

4. Add vanilla, alcohol and dissolved coffee into the sugar and egg
mixture and continue mixing.
5. Mix all dry ingredients in a bowl. Take 100g from dry ingredients
mixture and add it into the chocolate chips and coat them with the dry
ingredients, set aside.

6. Add remaining dry ingredients into the mixture and continue mixing
for 1 minute or just enough to combine.

7. Fold coated chocolate chips and immediately bake in pre-lined or


greased 8x8 or 8x 9 pan, bake in preheated oven for 60 to 65 minutes
at 150C.

8. Cool down and slice.


Motherbee's Blueberry Cheese cake 6 Bake for 50-60 minutes (preheated oven at 176C) or until the center
Crust is almost set. Usually you have to shake carefully the pan and see if
1 and 1/2 cups graham cracker crumbs there is still a slight wiggling movement but not totally large wiggling.
6-10 Tablespoons unsalted butter, melted 7 Turn the oven off and open the door slightly. Let the cheesecake sit
1 Tbsp. Skimmed Milk Powder in the oven for 1 hour. Remove from the oven and allow cooling
tsp. cinnamon completely at room temperature.
1/4 cup icing sugar 8 Chill for at least minimum of 6 hours but preferably overnight.
Filling 9 Top with canned blueberry.
576 grams cream cheese, softened to room temperature 10 To loosen, get your flat metal spatula and deep it in hot boiling
100 grams melted white chocolate water and run around the sides of the pan and remove the cake from
90 grams granulated sugar the pan. You could also quickly deep the pan into hot water to warm up
30 grams Honey thesides of the pan (but do not do this if are not use to doing this).
83 grams sour cream or cream plus 1 tbsp. lemon juice
5 grams vanilla extract
8 grams All purpose flour
192 grams large eggs
*topping: top with fresh blueberries or canned blueberries.
Crust :
1 Mix the graham cracker crumbs, skimmed milk powder, cinnamon
powder, melted butter, and granulated sugar together in a medium
bowl until combined. Press firmly into the bottom of the prepared pan
up to the sides. Wrap outside of the pan with aluminum foil flat on the
bottom up to the sides tightly of the spring form pan to prevent the
water going through the crust because you will water bath it later
during baking. **should be a spring form pan for easy depanning.
2 Bake the crust for 8-10 minutes at 150C. Cool totally and chill inside
the fridge for at least 1 hour.
Filling:
1 Beat cream cheese and sugar until fluffy and smooth.
2 Add Honey, sour cream, vanilla extract and mix further until well
incorporated.
3 Add flour quickly until no lamps are visible.
4 On low speed, add the eggs one at a time, beating after each addition
until just blended. Do not over mix. Pour the mix to the chilled crust.
5 Place the spring form pan into a large roasting pan and place into the
oven. Fill with about 1 inch of hot water.
Motherbees Mocha Moist Cake 7. Add cooked starch and continue mixing.
8. Add the sieved dry ingredients in 1-2 minutes or until no
Ingredients
All purpose flour - 1 3/4 cups visible powder, do not over mix.
Cake Flour cup 9. Pour batter in lined pan or muffin trays.
Corn starch - 5 Tablespoon 10. Bake for 1 hour or until cake tester comes out clean, for
Granulated white sugar 1 cup cup cake bake it for 20 to 30 minutes or until cake tester
Coconut sugar cup comes out clean.
Milk powder 4 Tablespoon 11. Cool down completely and ice with chocolate ganache or
Cocoa powder natural 1 teaspoon any other icing. Fill it with dulce de leche or chocolate
Custard powder 6 Tablespoon ganache then ice it with whipped cream or butter cream.
Baking soda - 1 teaspoon
Baking powder - 1/2 teaspoon
Fine salt - 1 teaspoon Large
Fresh eggs - 2 pieces
Evaporated Milk 1/2 cup
Cream cup
Condensed milk - 4 Tablespoon
Dark karo 1 Tablespoon
White chocolate (melted) cup
Coconut oil - 1/2 cup + 2 tablespoon
Vanilla extract - 1 teaspoon
Coffee flavocol 1 teaspoon
Coffee solution - 1/4 hot water + 4 teaspoon instant conffee
(cool down properly - chill if necessary)
Cooked starch - 1 Tablespoon cornstarch + 3/4 cup water
(this should be cook until the starch gels and cool down
properly - chill if necessary)
Preparation
1. Preheat oven to 150C.
2. Put cupcake liners onto muffin trays or grease and flour
two 9-inch baking pans (or line with parchment paper circles)
and set aside.
3. Mix all dry ingredients together and sieve in a separate
bowl, set aside.
4. In separate bowl mix all liquid ingredients together and
make temperature is not hot before adding to the dry
ingredients.
5. Add eggs and melted white chocolate to the liquid mixture
and mix thoroughly.
6. Add sugar and continue mixing until all sugar is dissolved.
2 teaspoons vanilla extract
1 cup boiling water
Heres how:
To make the cupcakes:
(1) Sift or dry whisk sugar, flour, cocoa, baking powder, baking soda
and salt.

(2) Add eggs, milk, oil and vanilla to the dry ingredients. I just used a
wire whisk to mix everything up.
(3) Stir in boiling water. Fill cups two-thirds full with batter. Bake 18-
20 minutes or until done.

Hersheys Perfectly Chocolate Chocolate


Cupcakes
from Hersheys
350F/30 cupcakess
What we need:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hersheys cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
Easy Strawberry Cupcakes 7. Line cupcake pans with cupcake liners, the batter will make 18
cupcakes. Fill each 3oz sized cupcake liners with 1/4 cup
Ingredients batter.
8. (Optional) Top the batter with 1/2 teaspoon strawberry syrup
For the cupcakes:
and swirl around the cupcake with a toothpick.
1 3/4 cup all purpose flour 9. Bake at 350F for 15-17 minutes or until done. Let the cupcakes
1 tsp baking power cool to room temperature.
1/4 tsp baking soda 10. To make the frosting, beat butter until smooth. Sift the
1/4 tsp salt powdered sugar and add to the butter mixture slowly. Mix in
1/2 cup butter strawberry syrup. Pipe frosting into the cupcakes. (Optional)
1 cup sugar Top with fresh strawberries and drizzle with more strawberry
2 eggs syrup.
1/2 cup milk
1/2 cup yogurt
Strained strawberries from one Comstock can (save syrup)
1/2 cup strawberry syrup (optional)
For the frosting:
2 1/2 cups powdered sugar
1 cup unsalted butter
1 tsp vanilla extract
1/2 cup strawberry syrup
Fresh strawberries (optional)
Instructions
1. Sift together Team Dry Ingredients (TDI), all purpose flour,
baking powder, baking soda and salt. Set aside.
2. Cream together butter and sugar until light and fluffy. Then add
in the eggs one at a time.
3. Mix together the yogurt, milk and vanilla extract, Team Wet
Ingredients (TWI).
4. Add in one third of the dry ingredients and then add in one half
of the wet ingredients.
5. Repeat step 4 until all are combined. Just barely mix, until you
cannot see streaks of flour in the batter.
6. Fold in strained strawberries into the batter.
Hersheys ala Red Ribbon Chocolate Frosting Preheat oven to 325F (165)C) Gas Mark 3.
Combine evap, sugar, eggs, vanilla and cornstarch a mixing
1 cup sugar bowl with wire whisk attachment.
cup cocoa powder Mix at medium speed for 18 mins or until all ingredients are
2 tablespoon flour well blended.
1 can (tall) evap milk Strain the filling onto the prepared dough, scoop out froth
cup water and place on top of the filling.
4 tablespoon butter Bake the pie in the center of the oven 45-50 mins or until top
-add 1 tsp of coffee for intense taste
is firm to touch. Cool and chill before serving.
Procedure:
Mix all ingredients (except butter) and cook over low heat,
stirring constantly. Cook until thick. Turn off heat and add
butter

Egg Pie Recipe


Crust:
1 1/2 C APF
1 tsp Baking Powder
1/4 C margarine,softened
2 Tbsps Shortening
1/4 C water
Filling:
1C Evap
1 C Sugar
4 L Eggs
1/2 tsp vanilla
1 tsp Cornstarch
Procedure:
Combine APF and baking powder in a bowl and sift 3x. Set
aside.
In a separate bowl, combine margarine and shortening in a
mixing bowl. Mix at medium speed for 1 minute to blend,
add sifted flour and continue mixing.
Then gradually add the water until it forms a smooth dough.
Gather pastry and cover with cling wrap. Chill for 1 hour.
Dust tabletop with flour and manually sheet the rested dough
with a rolling pin to form 9" round sheet.
Fold or roll the dough in an aluminum pie plate. Prick the
bottom crust with a fork. Baked blind , (optional).
YEMA CAKE
For chiffon
2 1/2 cup all-purpose flour/cake flour
1/2 cup sugar
3 tspoon baking powder
1 tsp salt
8 egg yolks
1/2 cup royal orange
1/2 cup evap(I used water lang po)
1/2 cup water
1/2 cup oil
meringue
8 eggwhites
3/4 cup sugar
1 tsp cream of tartar
CHOCOLATE GANACHE yema frosting
Ratio 5:1 (2 ingredients)
6 eggyolks
1 can condensed milk
Ingredients:
1 big can evap
1 tetra pack all-purpose cream
*500 grams Dark chocolate, bitter sweet or semi-sweet
2-3 tbsp cornstarch
*1 cup Heavy cream/all-purpose cream
2 tbsp butter
mix all the ingredients aside from butter,sift then put on low
Procedure: fire until piping consistency. Then add butter. Let it cool and
pipe
1. Bring heavy whipping cream just to boil either in the
microwave (30 seconds) or on the stove using double boiler.

2. Pour it over a bowl of chocolate or melt the chocolate then


combine.
3. Let the cream sit on the chocolate for 5 minutes.
4. Stir the ganache until the cream and the chocolate are
fully combine.

5. Let set on fridge for an hour. Cover with cling wrap.


Ensaymada texture nito. Kung manual kneading naman (mano mano) ang
pagmasang gagawin, ihampas hampas ang dough sa working surface,
pisa pisain palayo sa pamamagitan ng dulo ng mga palad ang dough,
Ingredients: 2 cups all purpose flour 3 cups bread flour 1/3 cup Sugar itiklop at pisa pisain ulit ng palayo. Ulit ulitin lamang ang ganitong
+ 1 tsp. for the yeast mixture 1 1/2 tbsp. active dry yeast 4 tbsp. Milk proseso hanggang sa ma achieve ang isang elastic at makinis na dough.
Powder 2 Eggs + 1 egg for egg wash 1 cup of fresh whole fat milk 1
tsp. Salt 1/4 cup of softened butter or 1/2 cup whipping cream (mamili STEP 5.) Bilugin ang dough at ilipat sa isang malaki at malalim na
lamang sa isa. Either butter or cream. Whipping cream ang ginamit ko bowl na pinahiran ng konteng oil. Takpan ng plastic wrap, itabi sa
sa milk bread na ginawa ko) isang tuyong lugar at pagpahingahin ng isa hanggang dalawang oras o
For the flour paste: 1 cup of water. 1/3 cup flour hanggang sa dumoble ang laki nito.
Method:
STEP 1.) Gawin muna ang flour paste bago ang lahat. Ang flour paste STEP 6.) Makalipas ang resting time, ilipat ulit sa malapad na flat
ay ang secret sa super lambot na pan de leche o milk bread. board ang dough at paghati hatiin ito sa tamang laki ng tinapay na
Pagsamahin lamang ang tubig at flour sa isang maliit na kaserola. gusto ninyo. Gamit ang rolling pin (kung walang rolling pin, pwedeng
Haluin at lutuin na panay panay ang halo sa katamtamang init ng substitute ang isang malinis at walang laman na mahabang bote),
kalan. Kapag ito ay lumapot na na parang pandikit, patayin na ang palaparin ang bawat isang dough, tiklupin ang magkabilang dulo na
apoy sa kalan. Itabi at hayaang lumamig. parang pag tiklop ng kumot at irolyo ito. Ulitin ang ganitong proseso
sa mga nalalabi pang piraso ng dough. Ilagay ang mga ito sa loaf pan
STEP 2.) Isalin ang fresh milk sa isa pang kaserola at painitin ng na pinahiran ng konteng butter ang loob. O pwede rin sa isang baking
bahagya sa kalan. Huwag painitin ng sobra o mawawala ang bisa ng tin na may parchment paper.
lebadura (yeast). Ang tamang temperatura nito ay ang init na
maihahawig sa gatas sa feeding bottle na ipinade dede sa baby. Ihalo STEP 7.) Takpan ito ng mamasa masang kitchen cloth. Itabi sa tuyong
ang yeast sa gatas at ang isang kutsaritang asukal. Haluin at hayaang lugar at hayaang mag proof ng ilang minuto hanggang sa dumoble ulit
mag activate ang yeast ng ilang minuto. Malalaman na activated ang ang laki ng bawat isa.
yeast kapag ito ay magkaroon na ng bula sa ibabaw na hawig sa bula
ng beer. STEP 8.) Gamit ang kitchen brush, pahiran ang bawat isa ng binating
itlog na may konteng gatas bago ipasok sa loob ng oven.
STEP 3.) Pagsama samahin sa isang large mixing bowl ang mga dry
ingredients tulad ng harina, asukal, powdered milk at asin. Ihalo ang STEP 9:) Lutuin sa oven na may init na 180c or 375f ng 15 minutes
dalawang itlog, ang malambot na butter, ang malamig na flour paste at or hanggang sa mag kulay golden brown ang ibabaw ng bawat tinapay.
ang gatas na may activated yeast.
STEP 10:) Kapag luto na ay hanguin agad ang mga milk bread sa oven
STEP 4.) Ilipat ang dough sa isang malapad na flat board o sa malinis at alisin din agad sa pinaglutuang loaf pan para maiwasan na
na mesa o kung saan man pwedeng magmasa (knead) ng gagawing magpawis ang mga ito. Ipatong ang mga tinapay sa ibabaw ng wire
tinapay. Masahin ito ng mga hanggang 15 to 20 minutes gamit ang rack at hayaang lumamig ng konte bago iserve at kainin.
dalawang kamay or 5 to 10 minutes kung ang gagamitin ay stand
mixer na may dough hook sa highest speed. Magdagdag ng konte pang White na pamahid sa ensaymada:
harina kung sobra pang malapot ang dough. Sikapin na huwag cream cheese yan sis..1/2bar cream cheese and 1/4cup sugar + 1tbsp
magdagdag ng sobra sobrang dami ng harina. Sadyang sticky ang all purpose cream..mix mo lng hnggang matunaw ang asukal
OLD FASHIONED ENGLISH STYLE FRUITCAKE Procedure:

3/4 cup butter Melt butter in a big casserole. Add the first group of ingredients. Bring
8oz dates, chopped to a gentle boil and simmer for 10 minutes. Remove from heat and
8oz dark raisins Cool for 30-45 minutes. Stir in beaten eggs. Fold in flour mixture. Add
6oz golden raisins ground nuts and fold in candied /peel fruits and pecans. Transfer to
6oz plums, chopped greased pan and decorate as desired (optional)
6 oz cranberries
1 cup brown sugar Bake at 300F for 1 1/2 -2hours depending on the size of your pan ( i
1/2 cup coffee liquor or strong coffee (i use kahlua) used 3, 7 inch ring pans and it took me 2 hours to completely bake
3/4 cup molasses them). I also use water bath.
2 oranges, zest and juice (from the 2 orange- i was able to produce 3/4 Cool in a wire rack and poke top using cocktail pick and brush with
cup juice) fruit liqueur of your choice or rum/brandy. Remove from pan and wrap
2 tsp allspice with foil or cling wrap. Brush fruitcakes once a week with liqueur.
2 tsp cinnamon Store in a cool place. Your fruitcake will be ready in a month. The
1 tsp cloves longer it ripens/age, the better.
2 tsp nutmeg
2 tsp powdered ginger ( i omitted this) Enjoy.
Marie
3 beaten eggs
Note:
Sift together: This fruitcake is very dense. According to the author of this recipe, this
3 tbsp cocoa cake is meant to be served in small pcs. Portions of 40 or more..
1 1/3 cup APF
1/2 tsp baking powder Fruitcake will not rise much during baking.
1/2 tsp baking soda
If some ingredients are not available or you simply don't like, feel free
1/2 cup ground hazel nuts or almonds ( i omitted this) to substitute as long as you put the same amount of the ingredients
substituted.
8 oz glazed cherries
8 oz citrus peel ( orange, lemon, citron)
8 oz toasted pecan or nuts of your choice- chopped