Monday, 16 de March de 2015

Cocoa creamcheese frosting


The dinner table is here! Everyone following me on Instagram already knows. It arrived after months of waiting and many misunderstandings. My advice: never ever buy something from November 20th forward, because you will probably meet holidays and staff vacations and your product will most likely end up stuck somewhere in between the processes.
But the table is here, beautiful and amazing, and that’s what matters. No other model for the table would be more suitable for the apartment interior design. And along with it, came two more transparent chairs of the same model I bought before. Which means I managed to fill the dinner room as I imagined, and I’m completely in love.
So much in love that I immediately filled the table with cupcakes and decorations for my orders on the next day.

Besides that, the sink glass was changed for the right color now. I don’t know if you guys remember when it came in the wrong color – which wasn’t even awful, it’s just that it didn’t match the rest of the tiffany blue things in the apartment. So now it’s the right tone and also beautiful! I didn’t take a picture for you of the whole thing put together because it’s a mess right now with fondant modelling stuffs. You know, living by myself is like that.
What matters is that the kitchen it now complete! And the feeling of having it just the way I wanted is amazing. I do hope, from the bottom of my heart, that you have the opportunity to do the same, because for people who think this is the best spot in the whole house, it’s very rewarding.
Next? The living room which will held my shelf/cupboard/book case. And a homemade mini garden near the window where I can grow spices and things I love the most for cooking in general.

It’s been a while since I’ve made this frosting, but I still remember my excitement over the taste of it. I know not everyone enjoys creamcheese but I invite you all to try this at home. The cocoa powder elevates this frosting to somewhere else! I never imagined that creamcheese + cocoa would make such an incredible combination.

Cocoa creamcheese frosting
Yields: enough for 12 generous swirls

90g creamcheese, slightly cold
100g butter at room temperature
1 1/2 cups (170g) icing sugar
1/4 cup + 2 tablespoons (45g) cocoa powder

1 – Beat the butter for 5 minutes, until it gets very pale and fluffy. The ideal is for it to be at room temperature, but at a soft-hard stage, like when you press it and it keeps its shape still but it doesn’t stick to your fingers.
2 – Add the creamcheese one teaspoon of it at a time, while beating at slow speed. When you add everything, put it on medium and beat for another 30 seconds to incorporate everything.
3 – Turn the mixer off and add all the icing sugar and cocoa powder at once. Cover with a kitchen towel and beat on the slowest speed possible for 30 seconds. Then crank it up to medium and check if it’s safe to remove the towel and not having a nuclear explosion of sugar and cocoa.
4 – Beat only until fully incorporated, stopping at mid time to scrape the sides of the bowl. If you overbeat it, the frosting will separate. If it’s too warm, keep the bowl in the fridge for about 5 minutes then rebeat it.

Before using it for decorating, I like to leave it in the fridge a bit more. It holds swirls perfectly if your city’s weather helps.

Ju, can I use powdered chocolate or instant hot chocolate mix instead? Yes you can, but it’s not the same for the taste and the consistency. Try to find a good quality cocoa powder in your city, and while you’re at it, stock up some since the expiration date is long and it’s so worthy!

Tuesday, 03 de March de 2015

(Português) Cupcakes com brigadeiro de pistache


Sorry, this entry is only available in Português.

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.


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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