Monday, 26 de August de 2013

Paçoca cupcakes


In the last few days, I’m on a Gordon Ramsay fever. I started with Masterchef USA, all seasons, rapidly progressing to Kitchen Nightmares. Now, I’m watching Gordon Behind Bars. All on Youtube, of course.
The funniest so far is Kitchen Nightmares. Gordon – probably the most rentable TV chef these days – goes around restaurants that need help otherwise they will shut down. He starts by tasting the food and coming to the conclusion that everything sucks everytime. Then he spends one day in the restaurant’s kitchen discovering the most disgusting things I can mention. Lastly, the place usually gets a total makerover and a new menu by Ramsay. And everything is pitch perfect in the end!

My joy in watching this show is about the absurd situations. That’s whay we watch reality shows anyway. Restaurant owners completely delusional and mad who doesn’t understand why their business is sinking. The best episode so far is the crazy woman on Amy’s Baking Company.

Paçoca and cupcake. This Brazilian sweet in transformed into a cupcake version which couldn’t be easier to make.

Paçoca cupcakes
Yields: 12 cupcakes

113g butter
2/3 cups sugar
3 eggs
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 cup milk
3 shredded paçocas

1 – Turn your oven to 180˚C. Beat butter and sugar for 3 minutos until pale and fluffy.
2 – Add one egg at a time, beating after each one. Add the egg yolk and vanilla extract and beat again.
3 – In a big bowl, sift flour, baking powder and salt together. After sifting, add the shredded paçocas and mix. Measure out the milk.
4 – Alternate the addition of the dry and wet ingredients, ending always with the dry.
5 – Divide the batter between the paper liners and bake for 16 minutes, or until a toothpick inserted in the center comes out clean.

Dulce de Leche & paçoca frosting
Yields: about 15 cupcakes

500g dulce de leche, paste consistency
4 shredded paçocas

1 – Bring the dulce de leche to the stove over a small sauce pan, mixing constantly with a spatula. It will be liquid in the beginning. Continue stirring, don’t stop. It will be ready after 10 minutes on the heat.
2 – Put the dulce de leche in a bowl, cover with plastic wrap and let it come to room temperature. Then use a piping bag to decorated the cupcakes.
3 – Lastly, sprinkle the shredded paçocas on top and be fat and happy.

If you want a filling, try a semi-sweet chocolate ganache that matches pretty well.

Any TV vices for you lately?

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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