Wednesday, 25 de November de 2015

Cupcakes salgados de ervas e cenoura

12 Comments

Sorry, this entry is only available in Brazilian Portuguese.

  1. Viviane
    25 de November de 2015 - 09:29

    Juliana, sobre São Paulo e a obrigatoriedade da água, temos um projeto de lei que ainda está em tramitação pela assembléia. É o Projeto de lei Nº 1001 / 2014. Vamos torcer.

    • 25 de November de 2015 - 14:49

      Viviane, que boa notícia! Agora o que vale é fazer pressão para que a lei seja aprovada!

  2. Daniela
    25 de November de 2015 - 09:41

    Eu simplesmente AMO quando você posta receitas de cupcakes salgados!
    E esse parece divinamente maravilhoso!

  3. Fer
    25 de November de 2015 - 10:23

    Que delícia. Vou testar.
    Meu irmão é fanático por bacon e cheddar, e uma vez me desafiou a fazer um cupcake com isso.
    Peguei uma receita antiga da minha avó de bolo de fubá salgado, adicionei bacon frito em cubinhos, e por fim uma cobertura de cheddar cremoso. Ficou DI-VI-NO.

    • 25 de November de 2015 - 14:49

      Fer, acho que uma cobertura de cheddar nesse cupcake aqui também ia ficar incrível! Beijos!

  4. Paula
    25 de November de 2015 - 15:33

    Juliana,
    Meu esposo está desempregado por conta da crise e resolvemos fazer cupcakes para vender. Mas estou com um problema… não estou encontrando embalagens para transportá-los sem amassar as pitanguinhas… só serve para os cupcakes com pasta americana. Estou preocupada com o transporte quando tiver encomenda com pitangas… Também moro no DF. não achei nada em conta no taguacenter que coubesse. Você sabe de algum lugar com e barato?

  5. Priscilla
    25 de November de 2015 - 15:51

    Ju, onde comprou a forma de pão? Foi aqui em Brasília?
    Adoro suas receitas, beijo grande.

    • 07 de December de 2015 - 15:08

      Priscilla, essa descartável da Ultrafest vende em lojas de confeitaria pela cidade! Beijos!

  6. Vânia
    26 de November de 2015 - 13:28

    Oi Juliana, acabei de fazer e amei . Meu filho adorou!!! Falou: estou confuso, tem gosto de cup cake, de bolo, de empadinha. Kkk é muito bom. Eu acrescente parmesão por cima pra da um charme. Ficou lindinho !!! Obrigada e parabéns

  7. Cintya
    16 de December de 2015 - 11:19

    Oi Juliana… posso trocar a farinha por farinha integral ou farinha de milho?

    • 18 de December de 2015 - 16:54

      Cintya, acho que a farinha integral vai requisitar mais líquidos na receita, aí você precisa ajustar. A de milho talvez fique muito boa, vou testar!

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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Send your questions or doubts through here.
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.