Cupcakeando has news for you! After a lot of headache and clicks through the site trying to find the recipes you all request on the comments section, I finally decided to get the house organized. It was quite a mess.
So I gathered my cute designer, Bruna, and my wonderful programmer, Mari, so we could clean out the closet – which means organizing the recipe index. Now, if you want to find a specific recipe, you can click on Recipe Index and check out the cutest drawings ever, made by Bru. Each one takes you to a new separate page, with photos of each recipe. Much easier to see. Hope you all like it!
Meanwhile, Freddie’s news are: a) he has the yummiest pawns in the face of the earth, b) I still am quite afraid to let him lose next to Yoko, since he keeps aiming her tail, and c) he has the hiccups when he wakes up, for like 5 minutes straight. I feel like those first time mothers and everything is the reason for a yell “GET THE CAMERA!”.
Upon requests, I will give you the recipe of the brigadeiro frosting for the Easter cupcakes of last week. It has nothing special in it, it’s not gourmet or anything. It’s just plain-old brigadeiro, cooked a little bit longer so it could keep its shape when using a decorating bag.
The only thing special about this frosting is the amount of unusual ingredients. I wanted a brigadeiro that would not cristallyze – the process in which the brigadeiro starts to get small crystals of sugar on its surface after a few hours. Everybody has eaten brigadeiro like this, and it’s still tasty, but not as pretty as it could be. Not suit for a cupcake.
I found a recipe on the internet that made me quite happy. It’s from the amazing Gastronómicas and she promised a brigadeiro that would not crystallize. It has passed the test. Three days later and it didn’t show any signs of crystals.
Recipe by Gastronómicas, with adaptations.
Yields: enough for 15 cupcakes with a classic swirl
1 can (395g) sweet condensed milk
395g heavy cream
1 tablespoon powdered milk
4 tablespoons unsweetened cocoa powder or 100g chocolate (which ever you prefer)
1 tablespoon salted butter
1 – In a medium saucepan, bring all ingredients together and stir with a spatula, on a medium heat.
2 – It will take some time for it to cook all the way, because there is too much liquid in the mixture. Mine took almost 50 minutes of non-stop stirring. It’s important that you don’t stop stirring so that it would have bits of burned mixture that would go through the decorating tip.
3 – Remove from the heat as soon as it reaches the right stage. You will know it’s ready when you lift the mixture with the spatula and it falls back in lumps, not in ribbons anymore.
4 – Transfer to a glass or ceramic bowl and let it come to room temperature completely before using it on a decorating bag.
This frosting is very versatile, you can mix almost any flavor to the raw mixture. Chocolate is just the most traditional. It can be made of milk chocolate, bittersweet chocolate, white chocolate, lemon, almond, pistachio… everything!
Did you enjoy the new recipe index?