4/29/2011

Barca Cupcakes

I`m a hugeeee sOccer lover...I must admitt....sO last wenesday my team pass to the finals of the Campions League sO I decided tO celebrete that wiith cupcakes :) 


For the cupcakes I decided to use a red velvet recipe and a simple buttercream for the frosting. 


Barca Cupcakes 






Red Velvet cupcakes 



  • 2 tablespoons unsweetened cocoa powder
  • 2 ounces red food coloring
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup of butter 
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour, sifted
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon white vinegar

Directions

  1. Line cupcake tins . Preheat oven to 350 degrees F (175 degrees C). 
  2. Make a paste of cocoa and food coloring. Set aside.
  3. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the butter  and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
  4. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool completely before frosting. 


Buttercream 

  • Put 2 sticks of butter
  •  2 tablespoons milk
  •  1 teaspoon vanilla 
  •  4 cups powdered sugar. 
  • 1 tbs of light corn syrup

  1. Beat butter, milk and vanilla on low speed until well blended. 
  2. Add powdered sugar and beat on medium for about 3 minutes. 
  3. Add enough corn syrup to achieve desired consistency and beat about 2 minutes, adding more syrup as needed.(More syrup makes a more spreadable consistence) 
  4. Divide the frosting and colored them with red, yellow and blue colorant. 
  5. Frost cupcakes or pipe frosting on with a large piping tip. 
  6. Add Sugar sprinkles and top with a soccer ball made of chocolate. 

4/28/2011

Finally Im the mOmmma of the pipe ....:) Gummi Bear Cupcakes

A few weeks ago I brOke up with my boyfriend :( .....but there`s a really cute guy in my administration  class who made me I bet I wouldnt came back with my ex.....I didnt had any mOney sO I bet some  cupcakes.......
He only eats gummis ....(kind of weird I know but...hes so cute  hat who cares xD) 


I made a tOn of different cuocakes with just a box of yellow butter mix (I was in a hurry and they are really convenient)


Gummi Bear Cupcakes 



  • Half a yellow butter or any cake mix batter
  • Color Sprinkles
  • Vanilla and Almond Flavor
  • Gummy Bears
  • Colored Sugar 
  • Buttercream Frosting 




  1. Make the cake mix according to package... (I added some almond and vanilla extract)
  2. Divide batter in 2 (Save half for the psychO cupcakes)
  3. Use half of the batter and add color sprinkles to taste
  4. Line Cupcakes 
  5. Bake in preheated oven at 350 F for about 20 minutes , depending on size.
























Buttercream 
Put 2 sticks of butter
 2 tablespoons milk
 1 teaspoon vanilla 
 4 cups powdered sugar. 
1 tbs of light corn syrup

I used half the recipe and the other half for psycho cupcakes 



  1. Beat butter, milk and vanilla on low speed until well blended. 
  2. Add powdered sugar and beat on medium for about 3 minutes. 
  3. Add enough corn syrup to achieve desired consistency and beat about 2 minutes, adding more syrup as needed.(More syrup makes a more spreadable consistence) 
  4. Frost cupcakes or pipe frosting on with a large piping tip. (I used 1M)



I hope I win the  guy with these cute cupcakes ;) 

I've also made some a little different with some hearth sprinkles



Now let's go to the psycho Cupcakes 


Psycho Cupcakes 

Ingredients
  • Half a yellow butter or any cake mix batter
  • Colorants 
  • Sugar Sprinkles
  • Colored Sugar
  • Half a Recipe of  buttercream

  1. Divide the batter and add the colorant yo've chosen
  2. Line Cupcakes tins 
  3. Add a tsp of each color if you are making a mini or a tbs if you are doing a regular
  4. Bake for 20 min (depending on size) in a preheated oven at 350F



I've hope yOu enjOy these ppost I'm really proud of thes cuppies ;)

4/27/2011

Bakiing Frenzy...

I swear that I must have bake like 10 hours today or something like that, but I´m happy as hell...:)


I made Focaccia today, a bread from my country that we call galleta, or "Cracker bread" wich I swear is amaing with basicly anythiing...:) and some "Pirujos de Leche " here are the recipes. 


When I came home I bakes tons of cupcakes that I'll show you tomorrow. 


Focaccia Recipe


Ingredients: 

  • 2 3/4 bread flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 pinch ground black pepper
  • 1 tablespoon olive oil
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1 cup mozzarella
  1. In a large bowl, stir together the flour, salt, sugar, yeast, . Mix in 1 Tbs  olive oil and water.
  2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.(about 8  minutes) Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
  3. make 12 little focaccias or a large one and let them rise until they have doubled their size.
  4. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
  5. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.



Cracker Bread

  • 1.25 lb of bread flour
  • 1 oz of butter
  • 1 oz of sugar
  • .45 oz of active yeast 
  • 10.5 oz of water
  • .36 oz of salt
  • 1 oz of powder milk
  • egg

  1. Weight ingredients
  2. Make a well with dry ingredients (flour, salt and milk)
  3. In the center dissolve sugar, water and yeast. 
  4. Mix well and slowly star adding flour.
  5. When there's no liquid add the butter and knead for about 10 min. 
  6. Let the dough rise for 20 min
  7. Roll the dough in shape of a square, and with a pizza cutter cut long strips of dough. 
  8. Divide each strip in 5 and poke holes with a fork . 
  9. Let them rise until they doble therir size and bake
  10. Brush them with egg
  11. Bake at 380 F for 15 minutes


4/26/2011

Cumple de mii tiia ...Kahlúa Cupcakes....Kahlua truffles y más Sugar cOokiies..

For my tiaa Bday I decided to nake some Kahlúa cupcakes...siince she's kind of a drink lOver...:) 


It was really different from what i have bakes before...but they turned out amazing...here's the recipe i used. 



Kahlúa Cupcakes
·         12 tablespoons of unsalted butter (I use salted and ommited the salt from the recipe)
·         1/2 cup cocoa powder
·         1 1/2 cups granulated sugar
·         1 tablespoon vanilla extract
·         3 large eggs, separated, at room temperature
·         1/2 cup cold water
·         1/2 cup Kahlúa
·         2 1/4 cups all-purpose flour
·         3 teaspoons baking soda
·         1/2 teaspoon salt
Ingredients:
1. Preheat the oven to 350°F. Insert 24 liners into a medium cupcake pan.
2. In a large bowl cream together the butter, cocoa, sugar, and vanilla with an electric mixer on medium speed until light and creamy, 3-5 minutes. Add egg yolks and beat for 4 minutes.
3. In a small bowl mix water and Kahlúa.
4. In another large bowl combine the flour, baking soda, and salt.
5. Add the dry ingredients to the creamed mixture alternating with the Kahlua mixture. Mix on medium speed until ingredients are completely combined.
6. With clean beaters and a large bowl, beat the egg whites on high speed until they form soft peaks. Gradually beat in the remaining sugar to make a meringue. With a rubber spatula, fold the meringue into the batter.
7. Fill the cupcake liners 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcake 

comes out clean. Cool cupcakes in the pan.






For the buttercream...I was kind of unsered e¡wich one to use so I used this from Annie's Eats:



For the frosting:
  • 12 tbsp. unsalted butter, at room temperature
  • 4 cups confectioners’ sugar, sifted
  • 7-8 tbsp. Kahlua liqueur
  • 2 tbsp. heavy cream
  1. Beat the butter in the bowl of an electric mixer until smooth and fluffy, about 2 minutes.  Mix in the confectioners’ sugar until incorporated.  
  2. Add in the Kahlua and beat on medium speed until well blended.  
  3. Add in the heavy cream and beat on medium-high speed for about 4 minutes, until light and fluffy. 
  4.  Frost cooled cupcakes as desired.
Let me tell yOu...Im nOt so good with the piping yet..and this buttercream was a little soft..sO if yOu want it mOre stiff ...use mOre cOnfectioners' sugar. 





I had mini cupcakes from all the batter so I made ganache with hazelnut and cover some mini muffin and some cake balls from leftovers from the cupcakes and the frosting. 

Ganache: Adapted from my book Hello, Cupcake!
5 oz of chocolate pieces (unsweetened preferes)
3/4 heave Cream
1.5 tbs of Light corn syrup
Hazelnut pieces (I added them to make some kind of Fererro Rocher ball)

Directions
Bring the light corn syrup and heavy cream to a boil. Add the chocolate pieces and hazelnut and stir. 
Cover with plastic  for 5 minutes.
Stir before dipping the mini cupcakes and cake balls al let it set. 





4/25/2011

hOlly week agaiin...:)

Bueno les seguire contando de mis recetas de Semana Santa, el Miercoles....ese diia teniia unas visiitas así que decidí hacer de todo un poco ...sugar cookies....las decore x priimera vz...(Bueno las habia dejado hechas el martes).....y tambn prObre una receta de http://www.cupcakeproject.com/2011/04/easter-cupcakes-baked-in-real-egg.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+CupcakeProject+%28Cupcake+Project%29 ..una receta iincreile de cupcake project que me encanto. 


La verdad tenía la mitad de una caja de pastel (premezcla y la hize segun la direcciones , pero a la mitad)
Hize 6 huevos....pero me sobro masa, así que hize unos mini cupcakes y los decore con  buttercream de mora, que había hecho el lunes. 


Receta de los huevos: 

  • Half a box of betty crocker devil's food cake 1.5 egg an 1/6 of a cup of oil and 1/2 a cup of water.
  • 6 washed egg
  • Foil paper (I didn't had...so i use wax paper...it worked)
  • 6 chocolate covered almonds (pass them in flour first) 
  1. Prepare cake mix
  2. Line egg shells with foil paper so they can stand.
  3. Fill half of the egg carefully with the mix
  4. Add the almond 
  5. Fill more the egg 
  6. Bake at 350F in preheated oven for 20 to 22 minutes. 
Español: 

  • Media caja de pastel Betty crocker devil's food cake 1.5 huevos an 1/6 tz de aceite y  1/2 tz de agua.
  • 6 cascarones de huevos lavados pasados por agua con sal antes y totalmente secos.
  • Papel Aluminio, yo no tebí y use papel encerado (al final solo es para sostener los huevos)
  • 6 almendras cubiertas con chocolate y pasadas por harina.  


Huevo salido del Horno


Huevos Antes del Horno

Huevitos horneados 
  1. Prepara las cascaras de huevo 
  2.  Alinea con papel de cera a modo que pueden pararse. 
  3. Llena la mitad del huevo con cuidado(yo use una duya)
  4.  Agrega la almendra 
  5. Llena más el huevo 
  6. Hornea en 350F en el horno precalentado por 20 a 22 minutos. 




Galletas ....para la receta use una receta base de Rolled Out Sugar Cookies 

Basic Rolled Sugar Cookies
This is my favorite all-around cookie recipe and the one I use most often.
  • 1 cup butter, softened
  • 1 cup superfine sugar, or granulated sugar, processed in blender or food processor for 30 seconds
  • ½ tsp. Salt
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp. Vanilla extract
  • ½ tsp. Almond extract or emulsion, optional
  • 2 ½ cups all-purpose flour.
Cream butter, sugar and salt until light and fluffy, about 3 minutes with mixer set at medium speed . Add yolk, beat well. Add whole egg, vanilla and optional almond extract and beat until well-incorporated. Add flour; beat at low speed just until flour is mixed in; do not overmix. Divide dough in halves or thirds and wrap in plastic wrap. Refrigerate until firm, at least one hour and up to 2 days.

Preheat oven to 375 degrees. Dust work surface and rolling pin with flour. Roll dough to 1/4" thick, sprinkling with additional flour as needed to prevent sticking. Cut into desired shapes and place on parchment or silicone-lined pans. Bake in preheated oven until cookies appear dry on the surface and are light golden brown on the edges, about 10 minutes (very large cookies may take up to 12 or 13 minutes). Remove from cookie sheets to cooling racks and cool completely before decorating.

Español

  • 1 tz de mantequilla suavizada
  • 1 tz de azúcar
  • ½ cdita de sal
  • 1 huevo
  • 1 yema de huevo
  • 2 cditas. de  Vanilla 
  • ½ cdita.  de Almond 
  • 2 ½ tz de  harina 

Direcciones:


  1. Cremar la mantequilla y el azúcar hasta que se vea suave y esponjoso. Añadir la yema, el huevo y los extractos, batir un poco más.  
  2. Añadir la harina hasta incorporar bien.
  3. Dividir la masa en 2 y refrigerar por 30 min. minumo o hasta 2 días
  4. Enharinar la superficie y desenrollar la masa. 
  5. Cortar al gusto 
  6. hornear a 375 F por 12 o 15 min (o hasta que se vean doradas las orillas)
  7. Dejar secarse 2 min en bandeja y pasar a secar completamente. 



The Sweet Adventures of Sugarbelle: Coloring and Preparing Royal Icing

The Sweet Adventures of Sugarbelle: Coloring and Preparing Royal Icing: "I do lots of weird things. Some of them don't make sense until I explain the logic behind them. The way I color and prepare my royal icin..."

Que forma tan genial de usar las duyas desechables. This girl is amaziing.

4/22/2011

Bueno ahOra Lunes Santo , visitas, procesiOón y más visitas...:)

Hoy fui a visitar a mi primo, a quien operaron de la rodilla asi que le hize unos cupcakes de chocolate rellenos de una mermelada orgánica que venden estudiantes de agronomía de mi país. La verdad estaban buenisiimOs...que combinacion chocolate coco y mora..


Cupcakes de Chocolate: 
Ingredientes:

·                     1/2 tz de mantequilla (1 barrita)
·                     1-1/4 tz azúcar
·                     2 huevos
·                     3/4 tz de harina
·                     1/2 cdita de polvo para hornear
·                     1/4 cdita de bicarbonato de sodio
·                     1/4 cdita de sal 
·                     1/2 tz de cocoa amarga en polvo
·                     1/2 tz de leche
·                     1 cdita de vainilla
Jalea de Mora y coco, yo use la mitad de un bote 

Procedimiento: 
1. Mezclar la mantequilla y el azúcar hasta que se vea suave y esponjoso
2. Añadir huevos y mezclar
3. Combinar todos los ingredientes secos y mezclar
5. combinar la leche y vainilla
5. Ir batiendo y añadiendo gradualmente, y alternando los ing. secos con la leche y vainilla
6. Poner un poco de masa, luego  una cda. de jalea y un poco más de masa.
7. Hornear en horno precalentado a 350F por 20 o 22 min.

Buttercream
  • 2 barras de mantequilla sin sal
  •   1/2 cdita de esencia de coco
  •  2 tazas de azúcar glass (a la prox le pondre más ya que el buttercream resulto ser muy liquido)
  • 1/2 frasco de jalea de mora y coco 


Cremar la mantequilla e ir añadiendo despacio el resto de ingredientes. 















Lunes Santo fuimos con mi mamii, mi tia y mi abuelita a ver la procesión de La `parroquia 




Semana Santa

Bueno creo que me he sumido tanto en semana santa, que no he subido ninguna de las recetas que he hecho esta semana, pero de seguro que poco a poco las subiré todas. Acá va la primera

El Pan Tipo Torta 

La torta en Guatemala es un pan dulce, pero mas grande que se come tradicionalmente en Semana Santa y Navidad.

Pan Tipo Torta: 


Ingredientes:

  • 2.5 lb Harina Suave 
  • 10. 5 oz de Agua
  • 2 oz Levadura Fresca
  • 1.33 oz de Polvo para hornear
  • 13.33 oz Azúcar
  • 0.33 oz de Sal 
  • 12 oz de Margarina 
  • 5 huevos y 1 yema Huevos 
  •  6 oz Pasas Picadas
  • 3 oz Fruta Cristalizada y o nueces 


Procedimiento: 

Torta Terminada y probada 

  1. Pesar y Cernir ing. 
  2. Hacer pileta con ing. secos 
  3. Añadir al centro levadura, azúcar, agua y disolver bien
  4. Añadir huevos e integrar al centro
  5. Incorporar harina poco a poco e integrar margarina 
  6. Amasar hasta obtener una masa lisa y homogénea (aprox. 8 min.)
  7. Aportar una porcion de masa, para hacer masa muerta para decorar si sacamos 8 onzas, añadimos 2 onzas de harina, si sacamso 4 oz una oz de harina.
  8. Añadir al resto de la masa las frutas, pasas y/o nueces. (yo use psas y alemndras)
  9. Bolear de 12 o o mas y reposar por 15 min
  10. Figurar y decorar con la masa muerta y la concha (ver abajo)
  11. Se apacha la bola y se decora al gusto con la masa muerta y concha. 
  12. Se barniza antes la bola con huevo para que pegue la decoración 
  13. Fermentar hasta que duplique su tamaño (1:30 a 2 )
  14. Hornear 300 F por 20 a 25 min. 
  15. Dejar secar completamente. 


Masa de Concha
Cantidad
Ingredientes
½ libra
Harina dura
½ taza
Azúcar
¾  taza
Manteca
4 cucharadas
Agua

Procedimiento:
  1. 1.       Hacer pileta añadir en el centro azúcar, agua y manteca.
  2. 2.        Incorporar y amasar un poco hasta que este firme y moldeable.


Esta la hize el día martes antes de ir a cargar a la Virgen Dolorosa de Beatas de Belen ai les van unas fotos
Jesús Nazareno

Mi primo y yO en wendys 

Virgen Dolorosa


Esta es una bella tradición de mi país, y les puedo decir que es una de las mejores épocas para mi del año.