Monday, 12 de September de 2016

Strawberry madeleines


Morango crescendo

Mão de criança pegando um morango

Madeleines de morango

Madeleines de morango

Madeleines de morango

Strawberry madeleines
Yields: 60 4 centimeters madeleines
Recipe by A Cupcake for a Love, with adaptations.

120g butter
1 1/2 cups (260g) strawberry
2 cups, minus 2 tablespoons (125g) flour (meaning you should measure out 1 cup then remove 2 tablespoons)
3/4 cups (150g) sugar
1 teaspoon baking powder
3 eggs
red food coloring (optional)

1 – Melt the butter in a small saucepan, over low heat. Remove from the stove and let it cool. While that’s happening, clean each strawberry by removing the stems.
2 – Process the strawberries until you get a puree. You should have about 1/2 cup of puree, something like 230g.
3 – Beat the eggs and sugar until you get a consistent cream, about 4 minutes. Add the puree and beat again.
4 – Sift the flour and baking powder together. Add them to the eggs mixture and beat until incorporated. Add the melted butter slowly, beating constantly. Change for a spatula if you prefer.
5 – If you are using food coloring, mix it in now. Without it, the madeleines will be a very light pink. If you want more vibrant color, use the food coloring. I used just one drop and it was enough for me.
6 – The batter will rest a bit on the fridge. You can surely make these on the day before and bake on the next, this will also make the madeleines better (according to my patisserie teacher). If you are baking them now, let the batter rest inside the fridge for about 20 minutes and meanwhile preheat your oven to 180˚C (350˚F).
7 – Butter and flour your madeleine pan and fill the cavities with about 1 tablespoon of batter if your pan is like mine (4 centimeters madeleines). They will rise a bit. Bake them for about 5 minutos, or until they are done. It’s difficult to see because of the red color, but you can test the one in the middle of the pan: if that one is ready, the rest surely are as well.

Madeleines de morango

They will last for about two days outside the fridge because there’s fresh strawberries in the batter.

Wednesday, 26 de August de 2015

Madeleines de limão


Sorry, this entry is only available in Brazilian Portuguese.

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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