Wednesday, 07 de October de 2015

Orange, almond & olive oil minicupcakes

21 Comments

My new hype: Mr. Robot.
For quite some time, I kept reading positive comments about this series on Facebook. Everybody said it was very well produced and with great acting. And for the first time, hacking a system didn’t happen with codes magically appearing onscreen while the character would type frenetically.

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Not as if I were the master of information technology, but I always had one foot on it because I’m part geek and because 80% of my friends ended up in this area as adults. I understand the need of entertainment and not to be so technical, otherwise it would be too boring for those who don’t understand this expertise. But uniting both would be nice.
That’s what they did in Mr. Robot. Entertainment is there but real technique is also. My colleagues in IT were adamant about everything being very well thought: those things can happen in real life. And there’s no crazy green codes jumping up and down the black screen – or, at least, it’s not all about that.

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Mr. Robot is about a young man with social anxiety who becomes a vigilante hacker by night, sometimes helping arrest criminals and sometimes just destroying bad people’s lives. You like him already, right? He gets recruited by fsociety, a group of anarquists hackativists to take down a company named E Corp.
This actor who plays Elliot, the main character, is very good: Rami Malek. You might know him as the pharaoh on Night at the Museum. He plays a person with anxiety really accurately. Besides the director of the series makes you go deep into the character and before you know it, you are inside his head and not watching the reality of the story. It’s an excellent show. Please do yourself a favor and watch it. I’ve seen the first episode like five times already.

Orange, almond & olive oil minicupcakes
Yields: 38 minicupcakes, or about 12 traditional size (I’m guessing, since I’ve made only minicupcakes)

Batter
1 cup (236ml) milk
1/3 cup (78ml) orange juice
1/3 cup (78ml) olive oil
1/2 cup (120g) sugar
2 teaspoon orange zest
1 teaspoon vanilla extract
2 cups (220g) flour
1/2 cup (70g) almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sliced almonds

Frosting
370g butter
3 1/2 cups icing sugar
2 tablespoons milk
A pinch of salt
1 teaspoon vanilla extract

1 – Turn your oven to 180ºC. This recipe couldn’t be easier: just mix everything together in a bowl, except for the sliced almonds. To make it easier, I mix the wet ingredients first in the bowl, then I sift the dry ingredients on top and then combine everything with a fouet. Do not overmix your bater with your fouet. It’s good when it’s incorporated and it has no lumps.
2 – Divide the batter among the paper liners and then place some sliced almonds on top. Press gently to firm them on top of the batter. Bake for 15 minutes (for the minicupcakes – if you are baking regular sized cupcakes, adjust the time accordingly), or until a toothpick inserted in the center comes out clean. Set them aside to cool.
3 – For the frosting, beat the butter for 5 to 6 minutes, until it gets a lot lighter in color. Use a stand mixer if you have one, but you can do it by hand, it will only be a bit more of a workout.
4 – Add the sugar, cover the mixer with a kitchen towel and beat on minimum speed at first, just so you don’t have sugar all over the air. Then let it beat for another 6 minutes, until the buttercream forms up. If you think it’s too dry and stiff, add a couple tablespoons of milk, like the recipe says. Then just decorate your cupcakes!

To decorate, I wanted the frosting to be high, almost like a french girl Marie Antoniette style (I had this picture in mind). I used a 1M Wilton tip and I went as high as I could with the buttercream.

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This batter has a very characteristic flavor of the olive oil, it’s very perceptible. Try it out, if you think the taste is too weird for you in a cake, you can substitute for canola oil. But don’t miss it, it’s nice to try out new things!

Have you seen Mr. Robot? What do you think about it?

  1. Lindalva
    07 de October de 2015 - 10:33

    Olá Ju, adorei a receita!
    Que lindos! Uma dúvida: A cobertura ficou com uma cor linda, “suave alaranjada”, foi devido ao extrato de baunilha?
    Grata e um beijo! <3

    • 15 de October de 2015 - 18:38

      Lindalva, foi corante mesmo hahahaha. Usei uma gotinha de laranja, e ficou nesse tom! :)

  2. Marília
    07 de October de 2015 - 16:50

    Oi Juliana, tudo bom? Eu gosto de fazer brigadeiros, mas o granulado é sempre um problema porque os que estão disponíveis nos supermercados são sempre aqueles cheios de gordura hidrogenada e zero gosto de chocolate. Você sabe onde posso comprar granulados de boa qualidade que não seja aqueles quadradinhos (splits), mas o do formato tradicional ? Obrigada!

    • 15 de October de 2015 - 18:40

      Marília, eu pessoalmente só uso os da Callebaut, em splits. A impressão que eu tenho é que os anos passam e a indústria parece diminuir cada vez mais a qualidade dos produtos. Ou talvez eu que fiquei velha e quando eu era criança era tudo mais gostoso. Não sei. Mas não acho mais granulados com sabor bom, de marca nenhuma… :(

  3. Deborah Carvalho
    08 de October de 2015 - 09:41

    Nossa, que vontade de fazer nesse fim de semana/feriado! Estou salivando só de ver as fotos. Na verdade, eu fico desse jeito toda vez que vejo um post do seu blog. Parabéns! Você é ótima!
    Só para constar, já fiz várias receitas suas, mas uma vez fiz uns cupcakes que tinha três tons de lilás, acho que eram de baunilha mesmo, e dei de presente no dia das mães para minha mãe, minha sogra, minha irmã e umas amigas. Fez tanto sucesso que eu tive que fazer de novo uma semana depois. Quando segue certinho a receita do jeito que você escreve fica tão, tão bom que dá vontade de sair cantando e dançando para comemorar, rs.
    Fiz o cupcake de pizza também, no dia do jogo do Brasil X Alemanha ano passado e ninguém quis mais saber de ver jogo, só de comer os cupcakes salgados. Já repeti a receita mais duas vezes depois disso, meu marido ama, rs.
    Muito obrigada por compartilhar essas receitas deliciosas !

    • 15 de October de 2015 - 18:51

      Deborah, que bom que fez as receitas e gostou! Esses de pizza são um sucesso mesmo! :)

  4. Ramon Abreu
    08 de October de 2015 - 19:04

    Ju, o gosto de azeite é, no mínimo, exótico, mas já está anotado para as próximas aventuras.
    Beijo no core <3

  5. Luma Soares
    09 de October de 2015 - 22:52

    Juliana! Esses cupcakes são incríveis! Esse sabor é maravilhoso!! Apresentei eles numa prova do curso que eu faço. A sobremesa deveria ser um tipo de massa, conter azeite, chocolate e uma fruta. E de preferência com ingredientes brasileiros. Troquei a amêndoa por castanha do Pará (era o que tinha à disposição) e o buttercream por brigadeiro meio amargo. Foi um sucesso! Minha eterna gratidão por essa receita <3 Amo seu site! Beijão!

    • 19 de October de 2015 - 17:56

      Luma, que bom que deu tudo certo no seu curso! E que os cupcakes ajudarem! Muito legal! <3 Beijos enormes!

  6. Maria de Lourdes
    11 de October de 2015 - 08:37

    Nossa, adorei este blog, você está de parabéns, menina!
    Sou louca por cupcakes e nem sei como demorei tanto para te achar…kkkkkkkkkkkkkkkkkkkkk
    Gostaria de dar uma sugestão : Será possível você fazer um post sobre os bicos de confeitar mais lindos e mais usados nessa arte? Mostra pra gente as marcas deles e como ficam os topos…
    Vou ficar mega feliz com esse post!
    Beijos e um a ótima semana!!!

    • 19 de October de 2015 - 17:56

      Maria, sugestão anotada!! Na verdade, estou devendo um post desses tem tempo! Prometo que farei. Beijos!

      • Maria de Lourdes
        20 de October de 2015 - 18:16

        Brigaduuuu por responder, Ju…
        Vou aguardar ansiosamente!
        Beijos!!!

  7. 15 de October de 2015 - 11:00

    […] Ju, do Cupcakeando, fez Cupcakes de laranjas, amendoas com azeite e ainda falou sobre a série Mr. […]

  8. 22 de October de 2015 - 13:39

    […] Ju, do Cupcakeando, fez Cupcakes de laranjas, amendoas com azeite e ainda falou sobre a série Mr. […]

  9. Lara Baquil
    01 de November de 2015 - 02:24

    Eu vi! meu deus, que série! Sem dúvida uma série que vc não perde tempo né? Eu tava vendo aos poucos mas quando fui chegando no final eu comi uns 4 episódios de uma vez só ahahaha Já entrou pra listinha de preferidas, com certeza. Acabou que eu fiquei com água na boca pra ver mais coisas desse Rami.
    Tão dizendo que vai passar no canal Space agora em novembro.
    E você foi muito gracinha dizendo que ela tem um “leve tom anarquista” :) leve, levíssimo, quase nada hahahaha

    • 17 de November de 2015 - 10:00

      Lara, sou delicada, é só ~dilevis~ HAHAHAHA bom o seriado né? Queremos logo segunda temporada!

  10. Ilmara Moura
    02 de November de 2015 - 18:09

    Fiz e ficou uma delicia, apenas acho que não aceitei o ponto da cobertura, achei um pouco mole…precisa colocar na geladeira, para endurecer um pouquinho? Estou me aventurando na cozinha, é a primeira vez que faço.

  11. Ilmara Leal de Moura
    02 de November de 2015 - 18:10

    Fiz e ficou uma delicia, apenas acho que não aceitei o ponto da cobertura, achei um pouco mole…precisa colocar na geladeira, para endurecer um pouquinho? Estou me aventurando na cozinha, é a primeira vez que faço.

    • 17 de November de 2015 - 10:01

      Ilmara, buttercream é bem delicado no calor, se estava quente aí, provavelmente ele não segurou. Beijos!

  12. Otacilia Oliveira
    20 de January de 2017 - 11:03

    Eu fiz e ficaram deliciosos! Super molhadinhos e o sabor do azeite é bem presente! Fiz no tamanho grande e renderam exatos 12.
    Obrigada por compartilhar tantas maravilhas!
    Bjo

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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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.