Monday, 09 de July de 2018

Geleia caseira de morangos e maçã super rápida


Sorry, this entry is only available in Brazilian Portuguese.

Monday, 11 de November de 2013

Tarte au citron with blueberry jelly


Last week, I found out I have a genetic problem with my legs. It all started when I began this running program to stop my rise to the top of the food chain as a white whale. I downloaded an app that tells me exactly how to run and it’s really awesome, except in the mornings where running gives you a hell of a headache.

After two weeks running, I started to feel a strong aching pain on my right knee. Standing still would hurt and walking would as well. Since we can’t joke around our knees, I went to the doctor first thing in the next morning to hear what I already expected: my patellas aren’t straight, they are somewhat to the insides of my legs, which made my tibias grow outwards. It’s very mild in my case, but some other people get it pretty badly. This genetic problem, along with my sudden exercise and not getting properly warmed up before it, led to a knee inflammation.

I could go on and on about every depressive thought I had the last few days, driven by this pain that by the end of the day it’s almost unbearable. Amongst them, I thought “great, I can’t even lose weight by exercising” and “I’ll never again walk at the cities I wanted to travel to in my life”. In the end, I decided to accept me as myself and go after some sort of exercise that doesn’t involve ruining my ruined knee. I take suggestions.

Tarte au citron with blueberry jelly
Yields: 1 24cm pie
Recipe on the book Step-by-step Baking, with adaptations.

85g butter, cold, diced
175g flour
45g refined sugar
1 egg

1 – In a processor, mix the flour and the sugar until combined. Then, add the butter and process until it resembles coarse sand.
2 – Lastly, add the egg and process just until it forms up into a ball of dough.
3 – Open the dough on a plastic wrap until you get a shape and size almost the same as your pan. Wrap it and put it in the freezer for 30 minutes.
4 – Remove it and break the pieces apart. Put them all together and open again, to the size of the pan. Cover it entirely, removing the excess. Leave it in the fridge for another 30 minutes.
5 – Use aluminum foil to make a “bed” for the pie weights or beans, and then bake it at 190˚C for 10 minutes. Remove the beans and bake again for another 5 minutes, to golden brown.

5 eggs
200g refined sugar
juice and zest of 4 lemons
250ml heavy milk

1 – Beat the eggs until it’s white and fluffy. Add the zest and juice, mix, and then add the heavy milk. Stir with a fouet. Take it to the freezer for 1 hour.
2 – Lower your oven to 140˚C. Pour the filling into the crust, be careful not to splash it. Bake it for 30 minutes. The tarte will be done when the center is firm but wobbly. Leave it to cool inside the pan.

Blueberry jelly
420g fresch blueberry
1 cup sugar
1 tablespoon lemon juice

1 – In a pan, cook all ingredients together. With a fork, smash the blueberries to release their juice.
2 – Let it simmer and reduce until it gets to a jelly consistency. Usually takes about 10 minutes, because it’s a small quantity. When it’s ready, pass it through a sieve to remove seeds and let it cool. When the tarte is at room temperature, spread the jelly on top and decorate with lemon zest.

Keep the tarte in the fridge and it can last for three to four days. Of course, if you don’t eat it all first.

Does anyone has tips or suggestions of a good exercise to lose weight and that does not involve more pressure to my knee?

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. :)

Creative Commons License
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.


What if your question has already been answered on the FAQ? Read it just to make sure!

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 to your safe contacts, or my answer might just flip into your spam box.