Springtime Cupcakes
April 9, 2010 | Filed Under Cakes, Cupcakes, Once Upon a Plate blog | 14 Comments
I made these cupcakes for Easter. The idea was based on Nigella Lawson’s Fairy Cakes that I saw on Once Upon a Plate. They looked so fairy-like and delicious that I was inspired to make my own. Initially, I tried the original Fairy Cake recipe, which includes self-rising cake flour. However, I didn’t like it. I’m not sure what I did wrong but I didn’t care for the taste of the cake. I had a choice of using almond extract or vanilla extract. To be different, I used the almond extract. I don’t know if that made the negative difference.
Anyway, because I didn’t care for the original cake, I made it again, using an old Yellow Cupcake recipe that I’d prepared before and I used my homemade vanilla extract. Ahh! Tasted much better to me.
Since I didn’t follow the original Fairy Cake recipe, I call my version of cupcakes, Spring Cakes. 
I followed Nigella’s icing recipe as seen on Once Upon a Plate
Nigella’s Icing
1 cup powdered sugar
1 egg white
3-4 drops lemon juice
food coloring, if desired
Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy, it should have the consistency of heavy cream. Nigella suggest dividing the batch of icing into smaller portions so you can add different colors to each, if you like.
I also decided to try the alternate frosting suggestion ( Extra Creamy Buttercream Frosting ) on Once Upon a Plate. I really liked that!
Extra Creamy Buttercream Frosting
1 stick softened butter (4 ounces)
2 cups confectioner’s sugar
Enough heavy cream to loosen
Flavoring of your choice (I used 1 teaspoon pure vanilla extract for the icing shown here)
If you choose to use almond extract reduce amount by a scant 1/2 teaspoon.
Blend all ingredients (except cream) together in a medium bowl with an electric mixer. Whip on high speed until well mixed and fluffy. gradually adding enough cream to produce the desired consistency for spreading or piping.
Since this frosting contains cream, the frosted cupcakes should be stored in refrigerator until shortly before serving.
I need more practice frosting cakes. I welcome any frosting tips you may have for me in the comments section.
I’d like to make these cakes again and next time, I’ll slice off the mounded tops before frosting, as recommended on Once Upon a Plate.
In the future I’ll return to the Fairy Cakes recipe and try to make it again. Perhaps, I’ll like the taste better the second time around. In the meantime, stop by Once Upon a Plate to see her version of Nigella Lawson’s Fairy Cakes. They are magical-looking.
Paz
Zebra Cake
February 14, 2010 | Filed Under Baking, Cakes, Lululu at Home blog, Valentine's Day, Vanilla Extract, Zebra Cake | 16 Comments
Yes, that’s supposed to be a heart-shaped cake. However, no one could would wait for me to take a photo of my finished product and I was too tired to fight off the cake eaters.
When I first saw this cake on Lululu at Home, the stripes immediately captured my attention (It’s actually more mesmerizing on a round-shaped cake). I was eager to find out how to get that pattern. Turns out that it was very easy and fun to prepare. Next time I make this cake, I’ll use the round cake pan. Oh, I used my homemade vanilla extract. I’m still so excited that I made my own vanilla extract. It and the cake were made with love. Did you know vanilla is an aphrodisiac?
By the way, can any one tell me why the top of my cake cracked?
Happy Valentine’s day to all.
Paz
Zebra Cake
(makes 9" cake)
Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
Pinch of salt
4 large eggs, at room temp
1 cup white sugar
1 cup whole milk, at room temp
1 cup olive oil
1 tsp vanilla extract
2 tbsp cocoa powder
Directions:
Preheat oven to 350F. Butter a 9" round cake pan. Line with a parchment circle and butter the parchment.
Sift together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer, combine eggs and sugar. On medium speed, beat until the mixture is light and creamy. Add milk, oil, and vanilla extract and beat until well combined.
On low speed, add the flour mixture and mix until the flour is just incorporated.
Divide batter into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.
Scoop 1/4 cup of plain batter into the middle of the cake pan. Then scoop 1/4 cup of cocoa batter and pour it in the center (right on top) of the plain batter. Continue to alternate between the plain and cocoa batters (always pouring it in the center right on top of the previous batter) until you use up the batters.
Bake at 350F until golden or until a cake tested comes out clean, about 40 minutes.
Cool for 15 minutes in pan and then remove cake from pan to cool on a wire rack.
Mexican Chocolate Cake
February 3, 2010 | Filed Under Baking, Cakes, Chocolate Cakes | 21 Comments
Melting chocolate chips and butter for the cake.
Neither my family nor I really care for chocolate cake. We rarely eat it and prefer yellow cake over a chocolate one. Recently, I saw a Mexican chocolate cake recipe on Canela and Comino . One ingredient in particular intrigued me. Ground cayenne pepper. Ground cayenne pepper in a cake — in a chocolate cake? I HAD to try this recipe.
My mom recently celebrated her birthday and so I decided to make the cake for her birthday. Yikes! God help me if she and the rest of the family didn’t like it. Can you imagine hating your birthday cake. LOL!
As I melted the chocolate to make the cake, it reminded me of the first time that I’d melted chocolate. It was a disaster. I’d burnt the chocolate. Oy vey! What an experience it was. Thankfully, I’ve come a long way, today. I no longer burn chocolate.
Putting the cake ingredients was relatively stress-free. I had no problems. I mixed all the ingredients, including the intriguing cayenne pepper and put the mixture in the oven.
Later, I made the decadent-tasting icing (glaze) and poured it over the cake, watching with fascination as it landed on the top and dripped in large puddles at the bottom of the cake. It looked really good. Better yet, it tasted REALLY good. The chocolate, pepper and other ingredients mixed well together. Luckily, everyone, especially the Birthday Girl, enjoyed the cake (and the icing!). They all ate a second slice. Whew!
If you’re a chocolate cake lover, then this is definitely the cake for you. Even if chocolate cake isn’t your thing, I believe you’ll still like a slice of this Mexican Chocolate cake. I’m so glad my family of non-chocolate cake lovers loved this Mexican chocolate cake.
I have to share with you, though, that I had a plan B, in case the Mexican Chocolate cake didn’t go over nicely. I bought a cheesecake. What? LOL! I’m adventurous but I try not to be dumb, especially when it comes to my mom’s birthday cake. Ha! So, we ended up enjoying BOTH cakes.
Paz
MEXICAN CHOCOLATE CAKE
CAKE
3/4 cup of butter
1 cup of chocolate chips
1 cup of packed light brown sugar
1 cup of granulated sugar
1 tablespoon of vanilla extract
4 large eggs
2 1/4 cups of flour
2 teaspoons of ground cinnamon
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2-3/4 teaspoon of ground cayenne pepper
1 cup of whole milk
1. Preheat oven to 350F.
2. In a medium saucepan, melt butter and chocolate chips over medium heat, taking care not to burn the chocolate. Remove from the heat and add both types of sugar and vanilla. Allow to cool for 10 minutes.
3. Add eggs one at a time, whisking to incorporate completely.
4. In a small bowl, combine flour, cinnamon, baking soda, salt and cayenne pepper. Alternately add a third of the flour mixture and half of the milk, stirring to combine after each addition. Pour into a 12 cup Bundt pan, coated with cooking spray. Bake at 350F for 45-50 minutes.
5. Cool in pan for 10 minutes before turning out to a cooling rack. Drizzle with chocolate glaze.
CHOCOLATE GLAZE
1/4 cup of butter, melted
1/4 cup of chocolate chips
1 1/4 cups of powdered sugar
1/4 cup of heavy whipping cream, room temperature
Pinch of salt
1. In a medium saucepan, melt butter and chocolate chips over medium heat, taking care not to burn the chocolate. Allow to cool slightly, about 5 minutes.
2. Add powdered sugar to a large bowl and make a well in the center. Add melted, cooled chocolate, whipping cream and salt. Stir until blended. If necessary, add additional powdered sugar one tablespoon at a time.
Decadent chocolate glaze. Tasted soooo good!
A slice for you.
Chocolate cake batter. Stick your finger in the bowl and have a taste.
Archives: Steinkogler Gugelhupf
December 28, 2009 | Filed Under Austrian Recipes, Baking, Cakes, From the Archives | 12 Comments
**I haven’t been cooking or food blogging lately. So, I’ve decided to go through my archives and repost some of my earlier posts, from the days when I started learning to cook and bake (I’m still learning). It certainly brings back good memories.
I recently got a comment about this Austrian cake from a reader and interestingly enough, they showed one of my favorite movies, The Sound of Music, on TV, on Sunday. It definitely made me want to repost this recipe for Steinkogler Gugelhupf.
One day, I’d love to visit Austria and visit some of the spots associated with the movie. Until I’m able to afford a plane ticket, I like to go on a virutual journey at Merisi’s Vienna for Beginners blog. She takes her readers on a wonderful tour of Vienna. There are so many mesmerizing sights and deliciously-filled cafes. Yes, Austria is on my list of places to visit, one day.
Happy days, everyone!
Paz
* * * * * * * * * * * * * *
Originally posted February 5, 2008
On a roll, after making Kaiser Pancakes, from my Austrian cookbook, I decided to try another recipe. This time, I made Steinkogler Gugelhupf — an Austrian cake. This was interesting for me to make, since the recipe called for the use of yeast. I thought one used yeast only for bread. Hmmm… Well, I followed the instructions, used the yeast and watched my concoction rise, before putting it in the oven.
Instead of one large cake pan, I used a pan with individual cups. That way, everyone could have his/her own small cake, instead of a slice. I liked the way it turned out. Very nicely molded cakes.
The cake had a interesting taste to it. I’m not sure how to describe it — a hint of cornbread taste? I don’t know. However, the confectioners sugar gave it a sweet taste. I’ll have to ask Angelika how it’s supposed to taste.
In the meantime, a few weeks ago, I watched The Sound of Music (for the billionth time). If I had to make something for the Austrian family in the movie, I’d make them this cake and hope that they’d like it.
Now, for those of you who are familiar with the film, sing along with me:
Raindrops on roses,
And whiskers on kittens,
Bright copper kettles
And warm woolen mittens.
Brown paper packages
Tied up with string,
These are a few of my favorite things.
Cream colored ponies,
And crisp apple strudel.
Doorbells and sleighbells
And schnitzel with noodles,
Wild geese that fly
With the moon on their wings,
These are a few of my favorite things.
Girls in white dresses with blue satin sashes,
Snowflakes that stay on my nose and eyelashes,
Silver white winters that melt into springs
These are a few of my favorite things.
When the dog bites,
When the bee stings,
When I’m feeling sad.
I simply remember my favorite things,
And then I don’t feel so bad!
My Favorite Things (The Sound of Music) — Lyrics by Oscar Hammerstein II
Hey! Maybe next time, I’ll make schnitzel with noodles (what’s schnitzel?), as mentioned in the song, or crisp apple strudel… Hmmm… It’s one of their favorite things!
Paz
Gugelhupf before I sprinkled with powdered sugar
Steinkogler Gugelhupf
Imperial Austrian Cuisine by Renate Wagner-Wittula
Ingredients
150g (5oz) butter
100g (3 1/2 oz) sugar
6 egg yolks
350g (1lb) flour
approx. 250ml (8 fluid oz) milk
30g (1oz) yeast
2 egg whites
pinch of salt
butter to grease pan
flour for dusting
almond slivers
confectioners’ sugar
Preparation:
Combine yeast, a small amount of warm milk, a pinch of sugar, and 1 Tbs. flour in a mixing bowl and keep warm. Then melt butter in pan and stir until foamy. Now, mix in the sugar, egg yolks, flour, milk, pinch of salt and the yeast mixture — stir vigorously until the batter forms bubbles and no longer adheres to the sides. Beat the egg whites until stiff and fold in. Grease a Gugelhupf mold with butter, dust with flour and sprinkle in the almond slivers. Pour in the batter, cover and let rest in a warm location. Meanwhile, preheat the oven to 340-350°F (170-180°C) and bake the Gugelhupf for about 1 hour, sprinkle with confectioners’ sugar and serve.
The von Trapp Family
The Sound of Music (1965)
Novel Food: Brasilian Carrot Cake
December 21, 2008 | Filed Under Baking, Books, Brazil Cuisine, Cakes, Food Blogging Events, Novel Food | 16 Comments
This is an my unofficial entry to the literary/culinary blogging event called Novel Food, where we can prepare and blog about a dish that has a connection to a published literary work. The wonderful Simone (of Briciole) and Lisa (of Champaign Taste) co-host this event, which is in its sixth season. I say that it’s an unofficial entry since I’m a bit late in submitting my entry. However it was a recipe I’d planned on posting for quite some time. Thanks, Simone for including my late entry. 
I’d seen this cake recipe about a year ago on Tapioca Flour (obrigada/thanks Valentina!) and saved it with the intention of making it immediately. I never got the chance.
This Brasilian Carrot Cake post was inspired by one of my favorite romance stories, Crush by Crystal Hubbard. It’s about a heart throb rock star who rescues a headstrong girl from a near fatal accident at his concert and they fall in love. The heroine is half Brazilian and she mentions her Brazilian grandmother’s cooking and several Brazilian dishes throught the book.
In a previous Novel Food event, I prepared a dish (Leftovers with Dendi Oil) mentioned in the book. The Brasilian Carrot Cake is not mentioned in the book. However, it is something I see the heroine enjoying, something that perhaps her grandmother made for her. Or, something that she may have unsuccessfully tried to make for her rock star boyfriend and then ended up ordering a dessert from a Brazilian restaurant to make up for her baking blunders. LOL!
I also wanted to make this cake in celebration of some good news I received about author Crystal Hubbard. She recently completed a very tough but successful round of chemotherapy treatment. Yay! So, I celebrate the good news with two of my favorite romance characters and a slice of Brasilian Carrot Cake. Congrats Crystal!
Paz
Ed. Note: Something interesting about the Brasilian Carrot Cake is that Valentina pointed out that it’s a ‘national passion’, a national institution. In the comments section, she also mentions that the taste of this particular carrot cake is very diiferent from European-style carrot cakes. After tasting it, I can also add that it tastes much different from American carrot cake, too.
The chocolate icing might sound unusual but it actually tastes perfect with this cake. Absolutely perfect.
Also, I forgot to mention that I’m still looking for my own rock star. As before, interested parties can apply here (on this blog).
The roundup of Novel Food entries have been posted. They are in two parts and you can find them at Briciole and Champaign Taste. Check them out, there’s nothing better than finding a good read and recipe!
Lastly, in addition to Valentina’s site, you can also find the original recipe and lovely photo of the cake on Ana’s blog (Kitchen Space). The recipe for this cake comes from her grandmother, Anna. Thanks, Ana for sharing the recipe with us, all.
Crush by Crystal Hubbard
Brasilian Carrot Cake
Main Ingredients
4 medium carrots, peeled and grated
3 medium eggs
2 cups of sugar
1/2 cup vegetable oil
2 cups plain flour
1 tablespoon baking powder
Chocolate Icing
2 tablespoons cocoa powder
2 tablespoons butter
5 tablespoons milk
8 tablespoons sugar
Grease a bundt pan and reserve. Pre-heat the oven to 180°C (Paz note: That’s about 350°F)
Take the grated carrot, the eggs, the vegetable oil and sugar and put it all in the blender.
Whiz it long enough to blend it all together but being careful not to over do it otherwise it might alter the consistency or even the colour of the cake. Pour the mixture in a mixing bowl and add the dry ingredients, stirring well. Transfer the mixture to the prepared bundt pan and bake for approximately 40 minutes. Leave it to cool on a rack.
Meanwhile put all the icing ingredients in a saucepan and stir it until the butter has melted and the mixture has thickened. Pour it over the cake whilst still hot. **Please note that the cup measurement used is 250ml.
