Monday, 22 de January de 2018

Cupcakes de chocolate com recheio cremoso de nozes

6 Comments

Sorry, this entry is only available in Brazilian Portuguese.

  1. KAREN
    22 de January de 2018 - 09:53

    Será q eu entendi direito, as gemas vão cruas no recheio e esse recheio na vai ao fogo?!?
    Até onde eu sei, gemas cruas tem o perigo da salmonela.
    Imagino que deveriam ao menos serem “aquecidas” num banho maria para matar qualquer microorganismo…

    • 22 de January de 2018 - 10:41

      Oi Karen, não tem problema algum comer gemas cruas (aliás tem um monte de comidinhas com elas, steak tartare, carbonara, etc, nenhum deles cozinha gemas e até os que as aquecem, tipo carbonara, não chega em temperatura suficiente pra “matar” nenhuma bactéria). Se você conhece a procedência dos ovos, se estão frescos, e se o preparo ficar na geladeira, é bem seguro. Mas se você não curte a ideia, e acha melhor não, é só tirar as gemas. O recheio não fica tão cremoso, mas fica igualmente saboroso :)

  2. Luciene Santos
    13 de April de 2018 - 14:36

    Olá Ju, gostaria de saber se nessa receita pode ser usado achocolatado?

    • 06 de August de 2018 - 12:56

      Luciene, dá sim, mas eu reduziria a quantidade de açúcar senão vai ficar um bolo doce demais.

  3. Pamela
    13 de April de 2018 - 21:36

    Boa noite Juliana,

    Eu posso trocar a gema e por creme de leite pra dar cremosidade?
    Será que o cupcake com recheio de nozes e cobertura de cream cheese fica bom?
    Adorei o conteúdo das suas receitas…maravilhoso!

    • 06 de August de 2018 - 12:57

      Pamela, a gema é exatamente pra dar cremosidade. O creme de leite vai fazer efeito parecido mas talvez fique mais aguado. Eu acho que a cobertura de creamcheese super combina :)

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.

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