Thursday, 16 de April de 2015

Yellow cupcakes


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.

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.

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.

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

In what other areas of expertise are our mothers pro?

  1. Juliana Cunha
    16 de April de 2015 - 10:09

    Rsrs. Só você mesmo para fazer essa tragédia virar comédia! Sinto muito pelos dias de rainha! Quanto aos cupcakes, parecem mesmo uma delícia! Vou testar e depois te conto o resultado!

  2. Alaíde
    16 de April de 2015 - 11:59

    Ju.. Esses dias de rainha são uma coisa..assim q eu intendo as cólicas da minha filhinha rsrsrs

    Suas receitas sempre ótimas.. Neste caso nao vai nada de claras? Hihi bjs

    • 18 de April de 2015 - 21:26

      Alaíde, não vai nada de clara. Nadinha. :)

      • Nazarethe
        05 de May de 2016 - 09:39

        Ju, vc é sensacional!. Suas receitas são maravilhosas!.. Obrigada por compartilhar essas coisas maravilhosas, conosco. Bjs!

    16 de April de 2015 - 14:44

    que bom que estar melhor..
    amei o seu blog ( sou nova na casa,kk)
    minha vontade é de ter o poder de passar a mão pela tela do meu computador e pegar todos os cupcakes que você faz,kkk
    ô louca aqui,kkkkk

  4. angelica
    16 de April de 2015 - 14:51

    Ju,estava com saudade adoro seus post,gosto muito de culinaria,e estou aprendendo muito com vc.

  5. Silvana
    16 de April de 2015 - 15:30

    Oi Jú,
    Delícia de cupcake! Vou dazê-lo, com certeza!
    Mas e estas forminhas lindas que você usou, onde compra?
    Mil beijos!

    • 18 de April de 2015 - 21:26

      Silvana, comprei essas aí no Saara, no RJ, quando viajei pra lá um tempo atrás. Beijos!

  6. Luisa
    17 de April de 2015 - 07:23

    Oi Juliana, tem DIAS que estou olhando seu site. Você acredita que seus bolinhos me inspiraram a comprar uma batedeira? E a primeira receita vai ser uma sua! Sensacional! hahaha
    Bom, tenho uma pergunta, já pensou em publicar um livro com suas receitas e fotos maravilhosas? Seria demais né.

    beijos sucesso

    • 18 de April de 2015 - 21:27

      Luisa, é um plano! Quem sabe venha mais rápido do que o esperado! :D

  7. 20 de April de 2015 - 19:00

    […] Pra quando sobrar muita gema na sua casa, assim você nunca mais vai vir reclamar comigo: Cupcakes Amarelos com Gemas […]

  8. Stella
    23 de April de 2015 - 13:30

    Oii Juliana! Espero que tenha melhorado! rsrs..
    Os cupcakes ficaram lindos! Uma ótima ideia para aproveitar as gemas. Mas me veio uma dúvida! Como posso guardar essas gemas que sobram caso eu não as use a tempo? Posso guardá-las no freezer?

    • 26 de April de 2015 - 09:30

      Stella, melhorei, graças! hahahaha
      Dá pra congelar as gemas sim: coloca em uma fôrma de gelo e depois guarda nuns ziplocs!

  9. Fabiana
    29 de April de 2015 - 18:46


    Onde aqui em BSB achou o doce de leite?

    • 30 de April de 2015 - 18:09

      Fabiana, comprei no Biscoitos Mineiro, mas depois de um tempo nunca mais vi por lá…

  10. 19 de June de 2015 - 18:38

    Ju, como vc faz pra amarrar essa fitinha no cupcake? Tem alguma técnica? Eu já tentei varias vezes e nada. É muito difícil…pelo menos pra mim.

    • 13 de July de 2015 - 17:21

      Ana, isso é só pra foto, hehehehe. A fita cai depois de um tempo. Beijos!

  11. 16 de November de 2015 - 07:30

    […] receita de cupcake de baunilha (pode escolher entre um monte de receitas que já fiz aqui, todas […]

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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