Mango Buttercream Cupcakes. I added grated (using fork tines) sweet ripe mangoes into the Italian Merengue Buttercream and piped them on Mango Vanilla Cupcakes.
Once you learn how to make or bake cakes/cupcakes, you can tweak the recipe and create your own flavors. Just thinking maybe i can create more variety by perfecting one basic cupcake batter and then use this to diversify, become more efficient in the kitchen and lessen my workload.
Any flavors will do, if the pureed fruit is too watery, cook it first on low heat and reduce the liquid. Makes sense to me. The only flavoring that will affect the texture of your cupcakes is Cocoa. Cocoa will form part of the flour, so reduce some of the flour depending on how much cocoa you are adding to create a still fluffy texture in the end.
During my vacation in Manila i have probably made about a thousand cupcakes, 200 here, 150 there, then a hundred more and so on. I did not
start out to be a Cupcaker, but my stay here in New York bombarded me with people and tv shows who spin delicious stories about cupcakes, so i got hooked. How can you resist them right? They are tiny, cutesy, sweet and soft in one package. Nothing to not like.
Below is a slideshow of some of the cupcakes, with the hope that they will inspire you to be inspired in life. Life is short. Cupcaking just makes it sweeter and bearable. So go for it.
*decorations are made from Royal Icing, icing made of Italian Mocha Merengue Buttercream on the Red Velvet Cupcakes, Gumpaste Decorations were done in my Wilton Gumpaste and Fondant Class, Day 1. Unearthing old leaf tip number 67, as you can see, the color has oxidized because this tip was bought way back 1990, when i still have no idea how to use it.
While cleaning up my tool box, i saw this tip and tried using it. Nah. Didn't work, i was thinking to myself maybe i was doing it the other way around, i flipped the tip with the cut facing backwards, and voila! It produced a leaf design i have now sworn to over my dead nail clippings, i fell in love with it, and going back through those many, many years this tip went under bad storage, if i could apologize to it, i would with a box of cupcakes. I am so happy with this tip i had to bring it with me to New York and maybe order two more if it is still available.
Cherry Foodarama over at Shaw Boulevard used to accept orders of any number of tips you desire, i was told this Supermarket is no longer in existence. Brings back happy days when i roam the store looking for great finds, and now that i have this tip in active duty, it was a very fruitful find indeed. Now, if i could make 10 other tips i bought alongside tip number 67 to work the same way, i will be as happy as a clam.
*see more Cupcakery on my cakesandpetals tumblr site
Once you learn how to make or bake cakes/cupcakes, you can tweak the recipe and create your own flavors. Just thinking maybe i can create more variety by perfecting one basic cupcake batter and then use this to diversify, become more efficient in the kitchen and lessen my workload.
Any flavors will do, if the pureed fruit is too watery, cook it first on low heat and reduce the liquid. Makes sense to me. The only flavoring that will affect the texture of your cupcakes is Cocoa. Cocoa will form part of the flour, so reduce some of the flour depending on how much cocoa you are adding to create a still fluffy texture in the end.
During my vacation in Manila i have probably made about a thousand cupcakes, 200 here, 150 there, then a hundred more and so on. I did not
start out to be a Cupcaker, but my stay here in New York bombarded me with people and tv shows who spin delicious stories about cupcakes, so i got hooked. How can you resist them right? They are tiny, cutesy, sweet and soft in one package. Nothing to not like.
Below is a slideshow of some of the cupcakes, with the hope that they will inspire you to be inspired in life. Life is short. Cupcaking just makes it sweeter and bearable. So go for it.
*decorations are made from Royal Icing, icing made of Italian Mocha Merengue Buttercream on the Red Velvet Cupcakes, Gumpaste Decorations were done in my Wilton Gumpaste and Fondant Class, Day 1. Unearthing old leaf tip number 67, as you can see, the color has oxidized because this tip was bought way back 1990, when i still have no idea how to use it.
While cleaning up my tool box, i saw this tip and tried using it. Nah. Didn't work, i was thinking to myself maybe i was doing it the other way around, i flipped the tip with the cut facing backwards, and voila! It produced a leaf design i have now sworn to over my dead nail clippings, i fell in love with it, and going back through those many, many years this tip went under bad storage, if i could apologize to it, i would with a box of cupcakes. I am so happy with this tip i had to bring it with me to New York and maybe order two more if it is still available.
Cherry Foodarama over at Shaw Boulevard used to accept orders of any number of tips you desire, i was told this Supermarket is no longer in existence. Brings back happy days when i roam the store looking for great finds, and now that i have this tip in active duty, it was a very fruitful find indeed. Now, if i could make 10 other tips i bought alongside tip number 67 to work the same way, i will be as happy as a clam.
*see more Cupcakery on my cakesandpetals tumblr site