Sorry, this entry is only available in Brazilian Portuguese.
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.
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.
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)
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
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.
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?
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.
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.
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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