Tuesday, 14 de October de 2014

Tiramisù cupcakes and the dinner table saga


My apartment’s makeover is reaching the six months mark now, if we consider that I closed the deals by the end of april, before travelling to Poland. The reason is that some manufacturers only start working on their stuff after something else has been finished. Like the cabinets will only start being produced after the silestone has been delivered. And so on.
With the delays, I should only move in to the apartment by the middle or the end of November. I’m anxious.

Meanwhile, I’ll tell you about the dinner table saga. For those who enjoy cooking, and specially patisserie, countertop is essential. Just imagine making fondant on a small countertop. Or even work a bread dough. But I wanted a tower with my microwave and oven, and I also needed a big sink. So the solution was having a big dinner table which could be my working place.
The idea is to have a firm enough table to work bread doughs or even fondant and sugarpaste. I went out with Mr. Boyfriend to research some options, because I’m only convinced after I’ve been to the store and tried each table by my own. In our search, I found out that tables with four feet are excellent, but it would be awful in the apartment because it’s a small place. Those with a central base need to have a metallic structure underneath.
But what about the hot syrups of sugar used to make poured fondant? Well, on top of the table, we’ll have a tempered glass of at least 8 mm. Then I’ll see how that reacts and if I don’t feel confident enough, I’ll think about buying a sheet of marble specifically for that, as my chocolatier teacher told me.


I ended up with a table called Alcachofra, which is portuguese for artichoke. She’s like this and it wasn’t cheap. But just as the silestone, I believe in a good once in a lifetime investment that will last a lot. I’ll compensate sleeping in an old mattress for a couple of years. I don’t mind.
As I have previously announced on the blog, I’ve made these cupcakes for my birthday with Mr. Boyfriend. He’s quite addicted to tiramisu and it’s been a while since I’ve wanted to make these. But all the other ideas on the internet were something like a vanilla cupcake with mascarpone filling and some other topping. I wanted the real tiramisu.
Since this cupcake needs to stay in the fridge, the cake part is made out of oil so it won’t harden much when cooled.

Tiramisù cupcakes
Yields: 14 cupcakes

1/2 cup + 1 tablespoon cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
little tiny bit of salt
1 egg
1/4 cup + 1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 cup oil
1/4 cup buttermilk

1 – Turn your ove non to 350°C. In a bowl, beat the egg for about 30 seconds. Then add the sugar and beat again for more 30 seconds. Add the vanilla and oil and beat again until incorporated.
2 – Sift flour, baking poder, baking soda and salt on top of the liquids, alternating with the buttermilk. Mix slowly with a spatula.
3 – Place two tablespoons of batter on each paper cup, at most. Bake for 8 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place the cupcake pan on a cooling rack, with the cupcakes still inside.

50ml very strong and cold coffee
25ml Marsala wine

1 – Mix everything together to combine. Then pick the cupcakes with a toothpick or fork and pour two to three teaspoons of the syrup on top, until it absolves the liquid. See how on the picture below. Then keep it in the fridge while you make the cream.

50g egg yolks (about two and a half)
25g refined sugar
200g mascarpone cheese, room temperature
1/4 teaspoon vanilla extract

1 – In a bowl, beat the egg yolks for 2 minutes. Add the sugar and beat again until it gets pale and doubles in size.
2 – Add the vanilla and mascarpone and mix everything together with a spatula, incorporating slowly.
3 – When the base is cold, put the cream in a piping bag or a Ziploc bag with the tip cut open, and fill the paper cups until you get to the top, or just go over it and be happy!
4 – Cool the cupcakes in the pan for at least 3 hours or best overnight.

Remove from the fridge, sift some cocoa powder on top and serve immediately. This is how we found them to be perfect, cold and moist, but you can wait a couple of minutes before enjoying this cupcake, because the cream will hold its shape.

– If you can’t find Marsala wine, use any good sweet wine. I didn’t find it myself so I used another one.
– The cream will probably last a bit, so make traditional tiramisù with the syrup and some cookies.

Where is your working station at your kitchen?

Thursday, 16 de August de 2012

Cupcakes de queijo e vinho


Admito à vocês: eu não entendo vinhos.
Não é que não entendo de vinhos: eu não entendo os vinhos, simples assim. Meus encontros com eles geralmente terminam anuviados, com sono e sem sentir nenhuma nota de nada do que me disseram que eu ia sentir. Meu paladar é péssimo com eles.
Por isso, evito tomar o néctar dos deuses. Sinto-me até um pouco discriminada quando vou em restaurantes com o Sr. Namorado e sempre nos oferecem a carta de vinhos antes de tudo. Eu me restrinjo e ele não bebe, então sempre enfrentamos um leve desconforto com o olhar incrédulo do garçom. “Temos apenas taças também”, é o que vem depois, porque provavelmente pensam que estamos negando para economizar a conta. Será que é tão anormal assim negar vinho durante uma refeição?

Combinação maravilhosa!
Uma vez, fomos em um restaurante muito chique e eu fiquei verdadeiramente sem graça de negar a carta de vinhos, então me forcei a aceitar uma única taça de algum tinto que jamais saberei citar o nome. Essa é a mais forte lembrança da noite, porque o resto virou uma nuvem de memórias entre um risoto e uma torre de sobremesas.
É, sou fraca assim com vinho.

Mas não com esse cupcake. Fiquei assustada quando vi a receita, mas mesmo assim doida para experimentar. Primeiro, porque amo queijo e, segundo, porque preciso romper essa barreira pessoal com vinhos. Vou começar por aqui!

Cupcakes de queijo e vinho
Receita original no Cupcake Project, com adaptações.
Rende: 16 cupcakes

2 xícaras de farinha
3/4 de xícara de cacau em pó
1 1/4 colheres de chá de bicarbonato de sódio
1/2 colher de chá de sal
1/2 xícara (113g) de manteiga sem sal
130g de queijo camembert
1 3/4 xícaras de açúcar
2 ovos
1 colher de chá de extrato de baunilha
1 xícara de vinho tinto, de preferência seco
1 xícara de nozes bem picadas

1 – Ligue o forno em 180˚C. Em uma tigela, peneire a farinha, o cacau, o bicarbonato e o sal.
2 – Bata a manteiga e o açúcar por 3 minutos, até que fique fofo e pálido. Acrescente o queijo e bata por mais 1 minuto.
3 – Acrescente os ovos, um por um, raspando as paredes da tigela com cada adição e, por fim, a baunilha.
4 – Alternadamente, misture os ingredientes secos e o vinho, terminando sempre com os secos.
5 – Por último, misture as nozes com uma espátula. Tome cuidado para não mexer muito, ou a massa vai ficar dura.
6 – Leve ao forno por 20 minutos ou até que um palito inserido no meio de cada um deles sair limpo.

Uma delícia!
Dá pra sentir cada um dos sabores distintos nesse cupcake: primeiro o vinho, depois o queijo, sutilmente no fundo, e então as nozes crocantes e saborosas.
Como cobertura, eu usei meia receita do buttercream de merengue italiano e ainda sobrou um pouco!

– Você pode usar queijo brie nessa receita, só tenha o cuidado de combinar o vinho adequadamente.
– Eu usei um vinho tinto seco com sabor mais sutil, pois não queria que ele apagasse os outros sabores. Ainda assim, achei forte e, por isso, diminui a quantidade de vinho que a receita original pedia.
– As nozes podem ser completamente omitidas da receita, para os alérgicos.
– Eu preferi retirar a casca do camembert, mas você pode fazer com, sem nenhum problema!

Mais alguém aí é fraco como eu com vinhos? Preciso me sentir menos estranha.

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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