Thursday, 31 de August de 2017

Cupcakes de chocolate e creme de framboesas pretas

6 Comments

Sorry, this entry is only available in Brazilian Portuguese.

  1. Maíra
    31 de August de 2017 - 10:10

    Melhor combinação ever!! Eu já fazia a sua receita de cupcake de chocolate recheado de geleia de framboesa, mas esse curd tem uma consistência maravilhosa! Sucesso total!

  2. Vivian
    31 de August de 2017 - 10:53

    MEEEEEEEEEU caneco, que que foi essa última foto, Ju?? Que perdição! Tô meio afastada dos cupcakes ultimamente, mas fiquei super tentada por essa receita! Esse creminho deve ficar maravilhoso com as combinações que você citou mesmo! Me diz uma coisa, esse buttercream de merengue de chocolate fica clarinho assim mesmo ou você coloca corante ou algo nele? Um beijo Ju!!!

    • 26 de September de 2017 - 13:53

      Viviannnnn, que bom que gostou <3
      Então, ele fica clarinho, porque não coloco muuuuuito chocolate e uso o 70%. Se você usar um chocolate mais escuro, ou mais amargo, e colocar mais, ele fica mais escuro do que isso. :D

  3. Aline
    08 de November de 2017 - 10:49

    Olá Juliana! Adoro suas receitas e todas que já testei tive sucesso! Esse específica leva óleo! Porém sempre que faço bolo com óleo sinto não só o cheiro como gosto forte de óleo no bolo ou cupcake depois de pronto, não agradei muito aqui em casa :( Tem algum óleo específico que você recomende para isso não acontecer? Posso substituir por manteiga sem sal? Obrigada!!!!

    • 28 de November de 2017 - 06:57

      Aline, o óleo de soja geralmente é o que tem menos odor, mas mta gente não gosta de usar porque é tbm o mais ruinzinho pra saúde (mta soja é transgênica). Um jeito de resolver um pouco é usar extrato (baunilha, chocolate, cacau ou café) na receita para apagar um pouco outros cheiros!

    • 28 de November de 2017 - 06:58

      Ah, e não usamos manteiga com sal na receita. De qual vc fala?

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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Contact

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I answer to each and every e-mail sent to me. Make sure you’ll get my e-mail by adding contato@cupcakeando.com.br to your safe contacts, or my answer might just flip into your spam box.