Progetto Ventisette: Chocolate Cupcakes with Strawberry Frosting

Our cousins' Joy and Fr. Eugene are going to stay over for the week and I decided to make some chocolate cupcakes. Instead of the usual buttermilk frosting I made strawberry frosting.

Use my recipe for chocolate cupcakes on my previous post then follow the same concept of my buttermilk frosting the add-on is instead of plain food coloring use strawberry flavoring. You can get them in almost any grocery store in Manila. They're usually in the baking section. :)

Venti Quattro: Blueberry Muffins

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 can of blueberries

Pre-heat 400 up to degrees

Procedure:
1. Combine dry flour, baking powder, salt, cinnamon and nutmeg together and set aside.

2. In a separate bowl cream butter and add sugar, whisk until it melts add the milk and beat in the eggs one at a time

3. Combine the wet and the dry ingredients.

4. Strain the blueberries then fold in the mixture.

5. Line your cup cake pan with paper holders. Fill each 3/4s of the way.

6. Bake for 15 to 20 minutes or until light brown.

Progetto Ventidue: Chocolate Cake with Buttermilk Frosting

It's no secret that I have a thing for the color purple but due some sort of hue error the icing didn't come out as what I expected it to be. My cake turned out to look like ube instead of that deep velvety violet I was going for. But it tasted good anyway.

The recipe is basically the same as the chocolate cupcakes I just used a round baking pan. It takes longer to bake than the cupcakes and I blame my electric oven for that.

Progetto Venti Uno: Chocolate Cupcakes

Ingredients:
1/2 cup Cocoa Powder
1 cup Boiling Hot Water
1 1/3 cups All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Pre-heat to 375 degrees

Procedure:
1. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

2. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

3. Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen.

Frosting:
1 stick of butter
1/2 cup of powdered sugar
1 teaspoon vanilla extract
Food coloring

Procedure:
1. Cream the butter until soft.

2. Incorporate the sugar one tablespoon at a time. Then add the vanilla extract.

3. You may add any food coloring of your choice.

Note: Let your cupcakes cool down before icing.

Progetto Diciannove: Mocha Frosting

Remember those fudge cups I made a while back? Well, I made a mocha version of it. It happened accidentally though. It was supposed to be a cake and it ended up a fudge bar. Don't ask. 

Needless to say, I did not take a photo of the catastrophe. But it did taste good, ask my neighbors. They had a big helping of it.

The mocha icing was superb though.

Ingredients:

1 cup All Purpose Cream

1/4 cup Powdered Sugar

1 tbsp of Coffee

1 tbsp of Cocoa Powder

Being the lazy ass that I am. I popped everything into the food processor and job well done.

Progetto Quindici: Nutty Carrot Cake

I've been dying to try out my friend's recipe for the longest of time. But the thing is, I'm lazy to make a carrot cake from scratch.

Today was another one of those slow days so I decided to check my pantry. Lo and behold, the mix Monica and I bought was still there and other things like pecans, almonds and pistachio. So I decided to do a little experimenting and I came up with this recipe. Yes, I'm so proud of myself. I had no help from google whatsoever.

Ingredients:
Betty Crocker Super Moist Cake Mix
1 1/4 Cup of Water
1/3 Cup of Oil
3 Eggs
2 Medium Sized Carrots
2 Cups of Pecans (Finely Chopped)

Pre-heat up to 350 Degrees

Procedure:
1. Grate your carrots and set aside.
2. Combine cake mix, water, oil and eggs. Blend until smooth and creamy. I used my food processor for this. I'm that lazy today.
3. Pour onto a larger bowl then fold in the chopped pecans and carrots.
4. Grease your pan, I used a non-stick bread pan.
5. Pour batter into the pan 3/4 of the way.
6. Bake for about 30 minutes. You can use the old toothpick method to check if your cake's okay.

Usually people use cream cheese icing for this sort of cake since it's not that sweet. But I don't have that much of a sweet tooth, I used powdered sugar instead.

Progetto Tredici: Mini Chocolate Fudge Cups

My neighbors gave me chocolate fudge squares and I decided to make a somewhat twisted version of my own. It came out alright.

Ingredients:

1 Cup of butter
1 Cup of white sugar
1 Cup of brown sugar
1 egg
1 Cup of all purpose flour
6 Tbsp cocoa powder
3/4 tsp baking powder

Pre-heat up to 350 degrees

Procedure:
1. Melt the butter and cool to room temperature.
2. Whisk together the egg, sugar and brown sugar. Stir in the melted butter until well combined.
3. Combine the flour, cocoa and baking powder. Blend into the first mixture without overmixing.
4. Grease your pan before pouring your mixture onto it. I used a mini-cupcake tray just for fun.

5. Bake for around 25 minutes.

Progetto Nove: Banana Muffins

I was supposed to make Banana Bread, but then I saw muffin molds and they look fun. I didn't get to photograph the process. I'm sort of down and multitasking isn't my strong suit today.

Ingredients:
4 Large bananas
1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)
1 slightly beaten egg
1/3 cup melted margarine or butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Preheat oven up to 350 degress

1. It doesn't really require much. I just pop everything into the food processor. Do the wet ingredients first though, then combine.
2. Place your cupcake cups into the cupcake mold. Just fill it half-way.
3. Bake for 20 minutes, you're done!