Thursday, 16 de April de 2015

Yellow cupcakes

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About these two last weeks and the lack of new posts: I was experimenting a slow and painful death.
Just kidding. I just got a cold and a intestine infection, one after another. You know, if you don’t do drama, your Mr. Boyfriend won’t come for the rescue. What really happened was a series of unfortunate events – by the way have you read the books?? I just love them, they are simple and funny, ideal for some relax time.
Two weeks ago I got this cold with a sore throat that just knocked me down. With years of experience, I knew I would be even worse by wednesday, so I arranged a hospital visit as soon as possible. “We can give you injections which will solve it faster”, the doctor said, but oh no, thanks lady. Needles and Juliana won’t go together in the same sentence. They don’t even exist in the same dictionary.

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So, the doctor – who barely even looked at me – gave me some medicine, the usual for sore throat. As expected, I got better, but maybe not as fast as wanted since it took me two days of suffering. What matters is that I didn’t spend my Easter in bed.
But I did spend my next week in the toilet.
Not sure about what happened, but I consulted a professional with the highest degree and good experience about my problem: my mother. Afterall, all mothers are definetely graduated in LIVING. And Lady Mom said to me: “the medicine she gave you made your intestines weak and you probably ate something that didn’t go well. Did you have mayo?”. OMG, moms really are sightseers. I did have mayo a couple days before.

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I went to the doctor in the beginning of this week and he just confirmed what my mother had already said, and recommended that I should stop with the greens for some days. HAHAHA, I happily thought, AT LAST a situation in which a bunch of kale and lettuce wouldn’t be healthy.
I hope you guys understand the missing posts, due to these unfortunate physic events I had these last few days. Lesson of the month: before you spend money in a hospital or doctor, try your mother, if you still can.
Today’s recipe is specially for every time you make meringue or angel cake and don’t really know what to do with those leftover egg yolks. That’s why they are called yellow cupcakes, but they only get truly yellow if your egg yolks are extremely yellow. Try organic eggs.

Yellow cupcakes
Yields: 16 smaller cupcakes as the ones in the photos, or 12 cupcakes
Recipe by Baking Bites, with adaptations.

1 3/4 cups (230g) flour
1 cup (200g) sugar
1 teaspoon (4g) baking powder
1/2 teaspoon (2g) baking soda
a pinch of salt
115g butter
5 egg yolks
1 cup (230ml) buttermilk
1 1/2 teaspoon vanilla extract

1 – Turn your oven to 180˚C. In a bowl, sift flour, baking powder, baking soda and salt together. Make your buttermilk if you haven’t already.
2 – In a bowl, beat butter and sugar until pale and fluffy. Add the egg yolks and beat well. Add the vanilla and beat again to incorporate.
3 – Alternate the addition of the dry ingredients and the buttermilk, ending with the dry and beating only until incorporated. That way the cupcakes with be soft and crumbly.
4 – Divide the batter amongst the paper cups and bake for 16 minutes, or until a toothpick inserted in the center comes out clean. If you make bigger cucakes than those in the photos, the baking time will obviously be more. The ideal is to bake a test cupcake, alone, filling the paper cup just until 2/3 and see how long does it take.

Decorate as you wish. I just spreaded some dulce de leche I found out about here in Brasília. Try the argentinian La Salamandra, which is awesome as well.

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Or you can spread the homemade dulce de leche on top. Enjoy!

In what other areas of expertise are our mothers pro?

Tuesday, 07 de April de 2015

Pão de queijo and the wall shelf saga

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Yesterday my wall shelf got home! What the hell, Juliana? I don’t know if I ever talked about this with you guys, but all my decorations, cupcake stands, pretty things for photos, they all need a place to stay. And my mom couldn’t stop pestering me about when I would move them out of my old room.
They always had a destination: my wall shelf. It was on the first project made by the architects, with a very cool design they did after my inspiration pictures. Its layout is supposed to have wall cases of different sizes. But as you all can imagine, the money was gone before I even had a chance to see the shelf alive.

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So I went after other options for that space. I tried separated cases I could mount together and form the whole wall shelf, but that would be a lot of work and I would have to maybe mess my wall up. Next step was decor stores, where they always had a nice project to help me but the price was as expensive as ordering my wall shelf from my architects’ project.
Slowly I decided to let it go https://www.youtube.com/watch?v=moSFlvxnbgk. But just as a swift from destiny, me and mom managed to multiply our incomes like Jesus multiplying bread and fish. And so here it is.

“Wow, but it is so… white”, yeah, it is, as everything else in this apartment is, because I love it. And I have so many dishes and stands and colorful stuff that if the shelf also had colors, we would have a brazilian carnival.

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What now? Well, the big shelf for my books, which couldn’t be set up yesterday. But it will and it’s actually very quick to do it. And then I will be able to put together my whole kitchen/TV room.
While that’s happening, please make these pão de queijo at home. Our brazilian classic, which can be roughly translated as cheesebread, is nothing but incredibly delicious. So good I made this recipe three times in two weeks.

Pão de queijo
Yields: 60 tablespoon sized balls
Recipe by Paula, from The Cookie Shop, with adaptations.

2 cups (480ml) milk
200g butter
650g polvilho doce (also known as sweet tapioc flour, you can purchase this at brazilian specialty stores)
1 tablespoon salt
3 eggs
200g meia cura cheese (natural brazilian cheese, but you can use parmesan if you can’t find it)

1 – Take the milk to a boil with the butter, until everything it melted. You don’t need the milk to actually go up, just heat it enough so it can melt the butter. Keep aside to cool down a bit.
2 – Sift the polvilho and salt into a large bowl. Grate the cheese and set aside. Beat the three eggs slightly in another bowl and set aside.
3 – Open a small hole in the center of the polvilho and pour the warm milk and butter. Mix with a spoon until it’s all incorporated. Next add the eggs and keep stirring. It will look like it won’t mix together, but you need to use a bit of workforce. Burn some calories before eating these beauties!
4 – At last, add the cheese and mix well. If you prefer, just drop the spoon and mix it with your hands, it’s beter this way. When it’s uniform, keep the dough in the fridge, it’s easier to roll the balls when they are cold.
5 – If you want to bake them immediatly, pre-heat your oven to 190˚C and bake until they are getting golden brown on top, on a baking sheet with wax paper. To freeze them, make the balls and take them to the freezer on a baking sheet until they harden. Then just store them inside ziploc bags.

I’m very weird when it comes to some food traditions. One of them is the pão de queijo: I like mine with the stickiness inside, and less cheese. So for me this adaptation of Paula’s recipe was perfect. But feel free to adjust the quantities of polvilho and cheese to your liking.

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Dicas:
– When I made them with parmesan cheese, I followed Paula’s recipe to the letter and used 500g polvilho. When I made it with the meia cura cheese, the dough wouldn’t be consistent enough to roll the balls so I added 150g more polvilho. It was perfect! If you do make them with parmesan, be aware of this detail.
– Buy the cheese in blocks and grate at home. Don’t buy the pregrated ones, they suck.
– If you use a salty cheese, adjust the salt of the recipe accordingly. My friend made them with a bit of provolone cheese and it was awesome.

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.

Copyright

All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

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