Monday, 30 de April de 2018

Recheio de creme de nutella, para cupcakes e bolos


Sorry, this entry is only available in Brazilian Portuguese.

  1. Fernanda
    30 de April de 2018 - 10:16

    Oi, Juliana! Eu não faço coisas tão sofisticadas como você, mas estou com uma dúvida que você pode responder.
    Quero fazer uma receita de bolo de banana integral, em forma de cupcake, e rechear com pasta de amendoim. Acho que deve ficar bom (Espero!).
    Nesse caso, eu ponho a pasta no momento em que eu boto a massa na assadeira para assar ou tenho de esperar o bolo ficar pronto para rechear?

    • 06 de August de 2018 - 13:43

      Fernanda, depende de como é sua receita. Pasta de amendoim, se for sem açúcar, não queima no forno. Tem receitas que mandam colocar junto pra assar, tem outras que não. :D

  2. Ana
    27 de September de 2019 - 16:19

    Achei um creme gostoso, parece um pudim de chocolate, mas não se sente nem de longe o gosto da Nutella. Percebi desde o início que era muito cacau e ia mascarar, mas queria testar essa receita fazia um tempo. Como eu disse, fica um pudim gostoso mas não dá pra dizer que é de Nutella.

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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