Tuesday, 14 de October de 2014

Tiramisù cupcakes and the dinner table saga

25 Comments

My apartment’s makeover is reaching the six months mark now, if we consider that I closed the deals by the end of april, before travelling to Poland. The reason is that some manufacturers only start working on their stuff after something else has been finished. Like the cabinets will only start being produced after the silestone has been delivered. And so on.
With the delays, I should only move in to the apartment by the middle or the end of November. I’m anxious.

cupcakes_tiramisu
Meanwhile, I’ll tell you about the dinner table saga. For those who enjoy cooking, and specially patisserie, countertop is essential. Just imagine making fondant on a small countertop. Or even work a bread dough. But I wanted a tower with my microwave and oven, and I also needed a big sink. So the solution was having a big dinner table which could be my working place.
The idea is to have a firm enough table to work bread doughs or even fondant and sugarpaste. I went out with Mr. Boyfriend to research some options, because I’m only convinced after I’ve been to the store and tried each table by my own. In our search, I found out that tables with four feet are excellent, but it would be awful in the apartment because it’s a small place. Those with a central base need to have a metallic structure underneath.
But what about the hot syrups of sugar used to make poured fondant? Well, on top of the table, we’ll have a tempered glass of at least 8 mm. Then I’ll see how that reacts and if I don’t feel confident enough, I’ll think about buying a sheet of marble specifically for that, as my chocolatier teacher told me.

cupcakes_tiramisu2

I ended up with a table called Alcachofra, which is portuguese for artichoke. She’s like this and it wasn’t cheap. But just as the silestone, I believe in a good once in a lifetime investment that will last a lot. I’ll compensate sleeping in an old mattress for a couple of years. I don’t mind.
As I have previously announced on the blog, I’ve made these cupcakes for my birthday with Mr. Boyfriend. He’s quite addicted to tiramisu and it’s been a while since I’ve wanted to make these. But all the other ideas on the internet were something like a vanilla cupcake with mascarpone filling and some other topping. I wanted the real tiramisu.
Since this cupcake needs to stay in the fridge, the cake part is made out of oil so it won’t harden much when cooled.

Tiramisù cupcakes
Yields: 14 cupcakes

Base
1/2 cup + 1 tablespoon cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
little tiny bit of salt
1 egg
1/4 cup + 1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 cup oil
1/4 cup buttermilk

1 – Turn your ove non to 350°C. In a bowl, beat the egg for about 30 seconds. Then add the sugar and beat again for more 30 seconds. Add the vanilla and oil and beat again until incorporated.
2 – Sift flour, baking poder, baking soda and salt on top of the liquids, alternating with the buttermilk. Mix slowly with a spatula.
3 – Place two tablespoons of batter on each paper cup, at most. Bake for 8 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place the cupcake pan on a cooling rack, with the cupcakes still inside.

Syrup
50ml very strong and cold coffee
25ml Marsala wine

1 – Mix everything together to combine. Then pick the cupcakes with a toothpick or fork and pour two to three teaspoons of the syrup on top, until it absolves the liquid. See how on the picture below. Then keep it in the fridge while you make the cream.

cupcakes_tiramisu3
Cream
50g egg yolks (about two and a half)
25g refined sugar
200g mascarpone cheese, room temperature
1/4 teaspoon vanilla extract

1 – In a bowl, beat the egg yolks for 2 minutes. Add the sugar and beat again until it gets pale and doubles in size.
2 – Add the vanilla and mascarpone and mix everything together with a spatula, incorporating slowly.
3 – When the base is cold, put the cream in a piping bag or a Ziploc bag with the tip cut open, and fill the paper cups until you get to the top, or just go over it and be happy!
4 – Cool the cupcakes in the pan for at least 3 hours or best overnight.

cupcakes_tiramisu4
Remove from the fridge, sift some cocoa powder on top and serve immediately. This is how we found them to be perfect, cold and moist, but you can wait a couple of minutes before enjoying this cupcake, because the cream will hold its shape.

Tips:
– If you can’t find Marsala wine, use any good sweet wine. I didn’t find it myself so I used another one.
– The cream will probably last a bit, so make traditional tiramisù with the syrup and some cookies.

Where is your working station at your kitchen?

Friday, 29 de June de 2012

Cupcakes de chocolate

254 Comments

Eu tenho fases de chocolate, divididas em branco, ao leite, meio amargo e brigadeiro. Consumo aquele tipo em quantidades tão absurdas que parece que jamais verei outro na vida. Depois, mudo para a próxima fase. Revezo e esqueço que um dia eu sequer entrei em dieta. Mas, definitivamente, o melhor de todos é o meio amargo. Em uma boa barra de chocolate meio amargo, você tem tudo: a textura aveludada, o sabor do cacau, açúcar na medida e seu desejo saciado sem ficar enjoado.

Cupcake de chocolate
Esta, na verdade, é uma receita de sheet cake. Nos EUA, esse é o nome que o nosso famoso “bolo de tabuleiro” tem. Como ele é feito em uma fôrma com fundo largo e acaba com pouca altura, não é costume recheá-lo, mas sim cobri-lo com uma boa quantidade de cobertura. Esses bolos geralmente são bem molhadinhos.
Peguei a dica de usar a receita deste bolo para cupcakes nos comentários de um blog que leio. Não me arrependi, apesar de saber que não é o resultado indicado para os pequenininhos – a massa é bem úmida e com pouca estrutura, portanto eu às vezes até deixo passar um pouco o tempo no forno, para secá-los um pouco mais. Por isso, apesar de deliciosa e ideal para bolos, ainda estou em busca da receita definitiva de cupcakes de chocolate.

Cupcakes de chocolate
Receita por The Pioneer Woman.
Rende: 18 cupcakes ou 1 bolo de tabuleiro de 45cm x 30cm.

2 xícaras de farinha
2 xícaras de açúcar
1/4 de colher de chá de sal
4 colheres de sopa de cacau (não niveladas)
225g (1 xícara) de manteiga
1 xícara de água fervente
1/2 xícara de buttermilk
2 ovos
1 colher de chá de bicarbonato de sódio
1 colher de chá de extrato de baunilha

1 – Faça o buttermilk e ligue seu forno em 180˚C.
2 – Derreta a manteiga em fogo baixo, em uma panela pequena, tipo de miojo, sabe? Quando estiver líquida, acrescente as quatro colheres não niveladas de sopa de cacau.

Cacau em póOu seja, uma mini montanha de cacau na sua colher!
3 – Acrescente a água fervente e aumente para a chama média. Quando começar a borbulhar, espere 30 segundos. Conte cantando bem alto o refrão de Fat Bottomed Girls ou da sua música favorita com 30 segundos de refrão e então retire a panela do fogo. Reserve enquanto prepara o resto.
4 – Em uma tigela bem grande, peneire a farinha, o açúcar e o sal juntos. Em outra tigela, bata os ovos e acrescente o buttermilk, o bicarbonato de sódio e o extrato de baunilha, mexendo bem.
5 – Derrame a mistura do cacau em cima dos ingredientes secos e mescle com uma espátula, “dobrando” a massa sobre ela mesma. Essa é uma técnica de confeitaria que evita movimentar agressivamente os ingredientes, o que poderia liberar mais glúten e perder a textura fofa da massa.
6 – Quando estiver homogêneo, derrame a mistura líquida, repetindo o mesmo processo. O resultado final é bastante líquido, mas fique tranquila, é normal e você não fez nada de errado.
7 – Use uma concha ou uma colher de sorvete para dividir pelas forminhas de papel e então leve ao forno por 22 minutos. Estão prontos quando um palito inserido no meio de cada um deles sair limpo.

Eu costumo esperar alguns minutos e então virar a fôrma em 180˚ para que os cupcakes assem por igual. Mas só faça isso depois de pelo menos 14 minutos lá dentro, senão eles vão solar! O resultado final é uma delícia e eu duvido que você consiga comer só um!

Muitos!Então faça vários e coma muitos!

Qual é seu chocolate favorito: branco, ao leite ou amargo?

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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