Showing posts with label cupcake. Show all posts
Showing posts with label cupcake. Show all posts

July 20, 2020

Betty Crocker: Super Moist Chocolate Fudge Cake Mix

My husband went to Landers last month and he bought a lot of instant cake mixes. I asked him to buy our favorite brownies mix but it was not available so he bought Betty Crocker cake mix instead. We already tried and tasted this brand for the past few years so it became a staple in our pantry. I’ve already blogged about their products before.

Super Cake Yellow Mix 
Oatmeal Chocolate Chip Cookie Mix 
Super Cake Lemon Mix 
Chocolate Chip Cookie Mix  
Oatmeal Cookie Mix 

Among these products, our favorite is the oatmeal chocolate chip cookie. Anyway, last weekend I baked the Chocolate Fudge Cake Mix and it turned out okay, not super moist but not dry. You can eat it without frosting but if you want to make it special, you can add frosting like Chocolate Ganache and Vanilla Buttercream Frosting. I still have 2 boxes of cake mix and 1 pouch of cookie mix that I will try in the next few weeks. 


Chocolate Fudge Cake Mix Recipe 

1 1/4 cups water
1/2 cup vegetable oil
3 eggs

1. Heat oven to 350F for shiny metal or glass pan. 325F for dark or nonstick pan. Grease bottom and sides of the pans.
2. Mix cake mix, water, oil, and eggs in a large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan.
3. Bake as directed or until toothpick inserted in center comes out clean. Cool ten minutes before removing from pan. Cool completely before frosting.


Pan Size and Baking Time 

 13”x9” - 30 to 35 minutes
8” Round (2) - 30 to 35 minutes
9” Round (2) - 25 to 30 minutes
Bundt - 40-45 minutes
Cupcakes - 14-19 minutes
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March 22, 2020

Banana Cupcake and Banana Bread Recipe

It’s been 12 days since the last time I went out and today is Day 8 of Community Quarantine. I mentioned before that I have no problem with staying at home because this is my life for the last 12 years. I’m an introvert and full-time mom so I enjoy being at home pero iba pa rin pala yung feeling na hindi ka talaga makalabas ng bahay because of Covid19. I suddenly miss going to the grocery, lalo na ngayon na na nasa bahay kami lahat. Mabilis maubos ang food supply.

We always have bananas at home so my husband bought a bunch of banana day before the lockdown. I’ve been saving the few pieces of overripe bananas so I can bake banana cupcake but two days ago, my husband made banana smoothies so nabawasan pa. Waah! Since we don’t have loaf bread at home, I decided to use the remaining bananas so we have something to eat. If there is no quarantine, we can easily go to the market or grocery so we can buy other ingredients pero sa panahon ngayon, it is better to stay home and use whatever ingredients we have.


I started baking when I got married and I’ve been using this Banana cupcake recipe since 2006. I got the recipe from Yummy Magazine, good thing I copied it because I can no longer find the magazine; nasama na yata sa binaha nung Typhoon Milenyo. Anyway, I like this recipe because my cupcake is soft and moist and even I remove some of the ingredients, masarap pa rin siya. Most of the time, I don’t add instant coffee mix or cinnamon sugar. If I have available chocolate chips or nuts at home, I added it to the recipe.

Banana Cupcake and Banana Bread Recipe 

Ingredients

1/2 cup butter
2/3 cup sugar
1 egg
2 mashed bananas
1 + 1/2 tsp instant coffee dissolves in 1+1/2 water
1 cup + 2 tbsp flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp sugar
1/4 tsp cinnamon

Procedures

1. In a bowl, mix together ½ cup butter at room temperature and 2/3 cup sugar.
2. Add 1 egg and 2 mashed bananas.
3. Mix in coffee (1 ½ tsp instant coffee dissolved in 1 ½ water)
4. Add 1 cup plus 2 tbsp flour, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
5. Spoon the mixture into paper-lined muffin cups. Sprinkle with cinnamon sugar (1tbsp sugar and mixed with ¼ tsp cinnamon.
6. Bake at 350 degrees Fahrenheit about 20 to 25 minutes or till sides are lightly browned and top no longer look wet.

Using the same recipe, I can also make banana bread, I just increase the baking time. It took me 45-50 minutes to bake the banana bread when I use the loaf baking pan. I doubled the recipe and was able to bake 32 pieces of cupcakes and according to my son same taste (meaning masarap) pa rin kahit kulang kami ng isang banana, instant coffee, and cinnamon sugar.


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December 05, 2016

Bake a Rainbow Cupcake

Our Day 4 Advent Calendar Activity yesterday was “Bake a Cupcake”. Since last year, my son wanted to bake a Rainbow Cupcake but it took me a long time to fulfill his wish. If you remember my post last year, we tried to bake a rainbow cupcake but I only had two food coloring at home so we ended up baking a Christmas Cupcake. 

 Read: Bake a Christmas Cupcake

So every time I go to supermarket, I always check the food coloring and I was able to buy 3 primary colors which is red, blue and yellow. But the problem is, I can’t find the white cake mix. Good thing, I saw the Pillsbury White Cake Mix two months ago at S&R so I bought 3 boxes na because bihira ko siya makita. The cake mix is more or less P80. 

 I did not bake this immediately because I will include this in our Advent Calendar Activity. To make the long story short, we baked Rainbow Cupcake yesterday. 

Since I’m using a ready cake mix, all I need to do is add 3 eggs, 1/2 cup oil and 1 cup water then mix everything. I divide the batter in 6 bowls then put food coloring. 

 I have the primary colors, so I just mix two colors to produce secondary colors which is violet, green and orange. O di ba, instant art lesson pa. My son was really happy in mixing the batter. 

Then I put the batter in baking cup according to rainbow colors, red, orange, yellow, green, blue and violet aka ROYGBV. Yes I know, kulang ng indigo. Hehehe! 

 We baked it and we’re so happy with the result. Finally we did it. We’re so happy to see the layers of the color and I can definitely say that we will do this again. But next time, 1/2 full na lang yung batter para di lumagpas yung cupcake sa baking cup. 

Rainbow Cupcake Recipe 

 1 box of Pillsbury White Premium Cake mix 
1/2 cup oil 
1 cup water 
3 eggs 
Food coloring 

 1. Set oven to 350F. Coat bottom of pan with no-stick cooking spray or shortening and a flour dusting. For Bundt cake, coat an entire pan. For cupcakes, use paper baking cups. 
2. Beat cake mix, water, oil and eggs in bowl with mixer on medium speed for 2 minutes. 
3. Divide batter in separate bowls. Add food colors and mix. 
4. Pour batter into muffin pan. One color at a time.
5. Bake at 350F for 19 to 23 minutes. When a toothpick inserted in the center comes out clean, cake is done. 
6. Cool for 10 to 15 minutes before removing from pan. Cool cake completely before frosting.
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July 24, 2016

Duncan Hines Whipped Cream Cheese Frosting

Nowadays, I seldom bake from scratch after I discovered some good instant mixes for cakes, cupcakes brownies, and cookies. I prefer using instant mixes if we want desserts at home because it is so easy to prepare and less dishes to wash. 

 But when it comes to banana cupcake, I always bake from scratch because we always have bananas at home. It is the best way to use overripe bananas. Let us save banana to minimize the waste. 

Last Monday, I baked Banana Chocolate Cupcake. It is an all time favorite of my family so one batch of the recipe is not enough. I also have Duncan Hines Whipped Cream Cheese Frosting that I bought in S&R P139.95. 

 The taste is almost the same with the cream cheese frosting from scratch. It is rich, creamy and easy to spread frosting. It is also gluten free. 

 I don’t always put frosting on my homemade cupcake (merienda) because it is an added sugar and expense. But the Duncan Hines Frosting is not that expensive so if you like cream cheese frosting, pwede na ito. My son likes this frosting and he wanted me to bake again so we can use it again.

 Read: Banana Chocolate Cupcake
          Classic Chocolate Frosting 
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March 30, 2016

Banana Chocolate Chip Muffin

I baked banana chocolate muffin last Wednesday so we have baon for our Holy Thursday trip. This time, I baked from scratch but I used a different recipe because I don’t want to use mixer, tamad talaga maghugas. Hehehe!

 I got the recipe from marthastewart.com 

 2 cups all-purpose flour 
2 1/4 teaspoons baking powder 
1 teaspoon coarse salt 
1/4 teaspoon ground cinnamon 
3 extra-ripe bananas, mashed (1 cup) 
3/4 cup light brown sugar 
1 stick unsalted butter, melted 
1 large egg 
1/4 cup milk 
1 cup semi-sweet chocolate chips 

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk. Stir wet ingredients into dry ingredients then stir in chocolate chips. 

 Divide batter evenly between prepared cups, adding a scant 1/4 cup to each. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely. 

My son liked it, maybe because of the chocolate chips but I’m not satisfied with it because I can’t taste the banana or hindi matamis ang banana na nagamit ko. I still prefer my all time favorite recipe of banana cupcake, check it here. I will try this recipe again next time bago mabago lasa. :)
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August 28, 2014

Bake a Christmas Cupcake

My son loves watching EvanTube so he showed me the video where the family was baking a rainbow cupcake. He said, mommy, I want to bake a rainbow cupcake, repeat 100 times. 

 Read: Rainbow Cupcake

But I don’t have any food color at home so last week I went to the grocery and fortunately I found the Pillsbury Classic White Mix and bought food coloring too. The sad part is there are only two colors available in the grocery. 

Yesterday, my son saw me reading the procedures of the cake mix and he asked me if we will bake rainbow cupcakes and I said yes.

 Ethan: Let’s bake rainbow cupcakes. 
Me: Later pa. Finish your food and we will do your homework first. 

 After eating. 

 Ethan: Mommy, let’s bake rainbow cupcakes. 
Me: Later pa, sa merienda 2PM. Study first. 

 After homework. 

 Ethan: Let’s bake rainbow cupcakes. Stop working mommy. 
Me: Later, I’ll call you if we will bake na. 

 Ending, he locked himself in the room and he didn’t want to bake anymore. #nagtampo So I bake the rainbow cupcake on my own. 

When I placed the muffin tray in the oven, I went to the room and persuaded my son to go down and check the cupcake. Ending, bumaba din siya and he kept on checking the cupcake in the oven. Waiting for the baking and cooling period to finish. 

Like I said, I only have two food colors so it looks like Christmas Cupcake but in the eyes of my son, it is still Rainbow Cupcake. We love the cupcake because it is soft and moist. He finished two cupcakes and requested na baon niya yun today. I will go to the grocery again and look for other food colorings so I can bake a real rainbow cupcake. I still have 1 box of instant mix.
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April 03, 2014

Cupcakes by Sonja

The first time I tried Cupcakes by Sonja was year 2007, my college friends and I had reunion in Serendra. Back then it was quite new and was really popular because I think it is the first cupcake store in the Philippines. I bought three different cupcakes which I can’t remember the names anymore before going home. #pasalubongforhubby



Fast forward to March 20, I bought Cookie Monster Cupcake P90 because my son was already hungry and we were still looking for a restaurant where to eat our dinner. At the counter, the cashier asked me if I had P10 so I checked my wallet, at the same time my son was talking to me then suddenly I heard

Cashier: “hay, ayaw sumagot” (sharp tone)

Waah, can’t she wait and see that I was checking my wallet. First time to experienced this, so I gave her the P10, got the box, and left. #feelingirritated. Ako lang naman customer niya, nagmamadali masyado. #poorcustomerservice


While waiting for our food in Nanbantei of Tokyo, I let my son eat the cupcake, and after two bites he said “Mommy, ayaw na”.

My son loves dessert, remember our Vanilla Cupcake Bakery experience, ayaw nga pashare. Of course, I ate the leftovers and understood why my son didn’t like it. It is overly sweet, as in too sweet for our taste even without the frosting. 
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February 03, 2014

Vanilla Cupcake Bakery

It was Chinese New Year last Friday so we can pick up my mom in the airport but before that, we went to Healthway Alabang Town Center for my son’s check-up. It was a holiday and his pediatrician had no clinic in Asian.  

We arrived just in time for lunch, so we decided to eat first before the check-up. We went to Yabu “The House of Katsu” to reserve a seat, and the line was too long. My son is already hungry, so we went to Vanilla Cupcake Bakery so he can eat something while waiting.


I love the interior of the store, it's so homey and comfy. I can stay here while reading a book or having intimate conversations.


It was our first time, so we had a hard time choosing. The lowest price of the cupcake is P60 without frosting. My son chose the choco choco chip cupcake P80, and he finished the cupcake. He loved it. Next time I will try the banofee. 


 Update: Cupcake, we've tried. 

 Lava Cupcake P90 - taste is okay

Banana Cream Cheese P100 - we love this!
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June 07, 2013

Chocolate Buttermilk Cake + The Best Frosting


Chocolate Buttermilk Cake is the first cake that I’ve ever made. Since it’s been years since the last time I made a cake, I decided to use this recipe even my husband just wanted a banana cake. =)



Sharing to you the recipe that I’ve got from a magazine long long time ago.

2 cups all purpose flour
1 cup unsweetened cocoa
1 ½ tsp baking soda
Salt
1 ½ cups buttermilk
2 tsp vanilla extract
1 ¾ cups granulated sugar
¾ cup butter, softened
3 large eggs
Choice of frosting

1. Preheat Oven to 350F. Grease two 9-inch round cake pans. Line bottoms of pans with waxed paper. Grease waxed paper, dust with cocoa, shaking out excess. (In my case, I used 1 9-inch round cake pan and the rest I put it in muffin tray for the cupcake)

2. On a sheet of waxed paper, combine flour, cocoa, baking soda, and ¾ tsp salt. In 2-cup liquid measuring cup, mix buttermilk and vanilla; Set aside.

3. In large bowl with mixer on low speed, beat sugar and butter until blended. Increase speed to high; beat 3 minutes or until creamy. Occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, one at a time, beating well after each addition.

4. Beat in flour mixture alternately with buttermilk mixture just until blended. Beginning and ending with flour mixture. Scraping bowl occasionally.

5. Pour batter into prepared pans. Bake 30-35minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. Invert cakes onto racks to cool completely. Carefully remove and discard waxed paper.

6. Assemble cake. Place 1 cake layer. Rounded side down on cake plate with narrow metal spatula, spread 2/3 cup frosting over layer. Top with second layer, rounded side up. Spread remaining frosting over side and top of cake.



For the frosting, I copy The Best Frosting Recipe from Tasty Kitchen site 

At first, I was hesitant to try this because there’s flour in the recipe and no powdered sugar but I took the risk and the result was good. The only thing that I dislike is, the frosting is not that stiff, I don’t know if I should beat it for so long to make it stiff but I like it because it is not overly sweet.

5 tbsp flour
1 cup milk
1 tsp vanilla
1 cup butter
1 cup granulated sugar (not powdered sugar)

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

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October 24, 2012

Oatmeal Cupcakes

Yesterday, I decided to make an oatmeal cupcake and while waiting for the cupcake I was doing some chores and when I got back, I was shocked because there was no fire, my husband turned off the gas before he left so I have to bake the cupcake again and I don’t know how many more minutes I need to bake it. Grrr!

So what happened to my oatmeal cupcake….the top and bottom were over bake and the middle was under bake and it has no taste. Honestly, I can’t explain the taste, I asked my husband to taste it and the same reaction but because he was guilty, he said: “I will eat it for you”. 

 I checked the recipe again and there was no sugar but there is 3 tbsp of chocolate chips which I did not include in the recipe. Epic failure! I will never try this recipe again. Hehe! 


Sharing the recipe from Green Lite Bites site

3 mashed bananas (the riper the better!)
1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)
2 eggs
1 tbsp Baking powder
3 cups (240g) Old Fashion or Rolled Oats
1 tsp vanilla extract
3 tbsp (42g) mini chocolate chips
Preheat the oven to 375 degrees

Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.
Spray a muffin pan and/or liners with non-stick spray.
Stir the chocolate chips into the oatmeal batter.
Divide batter into 15 muffin cups. They should be just about filled.
Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

 Read: Oatmeal Chocolate Chip Cookie
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September 03, 2012

Real Coffee ánd Tea Cafe Boracay

Real Coffee and Tea Café was listed on my Boracay food trip last year, but we were not able to visit this place. It's a good thing my husband went to Boracay last week for their company outing, so I Googled and asked my sister-in-law for the location. I texted my husband to visit this café so he could buy some calamansi muffins. I was just curious because Real Coffee and Tea Café is known for its breakfast meal and calamansi muffins.


I have made calamansi cupcakes before, and I would like to know if there’s any difference. Well, for me, the taste is close enough. Real Coffee and Tea Café calamansi muffin P45 is dense and soft, and you can really taste the calamansi, while my calamansi cupcake is soft and has a slight taste of calamansi. My husband likes this better than my calamansi cupcake. Huhuhu! But I will make a calamansi cupcake again and add more calamansi juice.

ang liit ng brownies

My son enjoys the banana walnut muffin (P45) and brownies (P60), but I find them too expensive for the price, or I’m just too kuripot. This muffin is really in demand, so if you want to buy it as your pasalubong, you can pre-order and pick it up before you leave. 

Real Coffee and Tea Cafe is located in station 1, landmark is Astoria Boracay, enter the small alley on the right side and you will see the cafe.
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August 30, 2012

My Brownie Baking Journey: From Fudgy to Lemon

Discover my brownie baking journey with easy homemade brownie recipes — from fudgy chocolate brownies to tangy lemon brownies and Nutella brownies. Perfect for dessert lovers!

Introduction: My Sweet Brownie Adventure

There was a time when my weekends were all about baking easy homemade brownies. From my first fudgy chocolate batch to experimenting with lemon brownies and Nutella brownies, I learned that baking is as much about love as it is about sugar, cocoa, and butter.

Here’s a look back at my favorite brownie recipes and what I learned along the way. Perfect for dessert lovers and anyone looking for simple chocolate brownie recipes at home!

Mita’s Fudgy Brownies (September 2011)

My brownie journey began with Mita’s Fudgy Brownies — my very first attempt at making brownies from scratch! I found the recipe on the Yummy website, and it was rich, chocolatey, and delightfully fudgy.

I planned to add nuts, but my husband accidentally brought garlic-flavored ones (oops!). Even without nuts, they were delicious. Next time, I’d reduce the sugar to ¾ cup for a less sweet version.

Tip: Perfect for beginners looking for easy homemade brownies.

Chocolate Brownie Muffins (August 2012)

Next up were Chocolate Brownie Muffins from The Harassed Mom’s Food Journey. I finally baked them after months of missing ingredients in the pantry.

Though mine came out a bit dry (maybe I overbaked), my husband and son loved them. Anything chocolate is always a winner!

Ingredients:

¾ cup cocoa powder
1 tsp baking powder
¾ cup melted butter
½ cup boiling water
1 tbsp vanilla
1¼ cups sugar
2 eggs
1⅓ cups all-purpose flour
¼ tsp salt
½ cup chocolate chips
½ cup walnuts 

Directions:

1. Preheat oven to 160°C. Line 12 muffin tins.
2. Mix cocoa and baking powder, then add boiling water.
3. Stir in melted butter, vanilla, sugar, and eggs.
4. Combine flour and salt, then fold into the chocolate mixture.
5. Add chocolate chips and walnuts.
6. Bake 25–30 minutes.

These muffins are a great chocolate brownie recipe variation — perfect as snacks or treats for kids!

The Best Brownie Recipe (September 2012)

I also discovered The Best Brownie Recipe from food.com. It’s simple, quick, and requires no mixer — ideal for busy bakers looking for easy homemade brownies.

Ingredients:

½ cup vegetable oil
1 cup sugar
1 tsp vanilla
2 large eggs
¼ tsp baking powder
⅓ cup cocoa powder
¼ tsp salt
½ cup flour 

Directions:

1. Preheat oven to 350°F (180°C).
2.  Mix oil and sugar, then add eggs and vanilla.
3. Combine dry ingredients separately and stir in.
4. Pour into a greased 9x9 pan.
5. Bake 20 minutes or until edges pull away slightly.

I added chocolate chips for extra gooeyness — and these brownies turned out moist, fudgy, and not too sweet.

Pro Tip: Double the recipe — we ate ¾ of the pan in one sitting! 

Lemon Brownies (January 2013)

After weeks of chocolate, I tried Lemon Brownies from Becky Charm’s site. These are a tangy, zesty twist on traditional brownies — perfect if you want something light and refreshing.

Brownie Batter Ingredients:

¾ cup all-purpose flour
¾ cup sugar
¼ tsp salt
½ cup unsalted butter, softened
2 large eggs
2 tbsp lemon zest
2 tbsp lemon juice 

Tart Lemon Glaze:

1 cup powdered sugar
4 tbsp lemon juice
8 tsp lemon zest 

Directions:

1. Preheat oven to 350°F (180°C). Grease an 8x8-inch pan.
2. Mix flour, sugar, salt, and butter until combined.
3. In a separate bowl, whisk eggs, lemon zest, and juice.
4. Combine mixtures until smooth.
5. Bake 23–25 minutes until golden at the edges.
6. Cool completely and add glaze. 

These lemon brownies are perfect for dessert lovers who want bright, citrusy treats. My son refused to try them because he prefers chocolate, but I loved every bite!

Nutella Brownies (January 2013)

Finally, I experimented with Nutella Brownies, inspired by Pinterest. My son loves Nutella, so I had high expectations.

Ingredients:

1 cup Nutella
2 eggs
10 tbsp flour

Directions:

1. Mix all ingredients and pour into a pan.
2. Top with hazelnuts if desired.
3. Bake at 350°F (180°C) for 20–30 minutes (less for cupcakes).

My first batch turned out more like Nutella cookies, but the flavor was still there. I learned that shorter baking times are key!

My Takeaways from Baking Brownies

From fudgy chocolate to lemony and Nutella-filled brownies, my baking adventures taught me that dessert is more than a recipe — it’s love, patience, and experimentation.

These recipes are perfect for anyone looking for easy homemade brownies that can be made in under an hour. Whether you prefer classic chocolate, zesty lemon, or hazelnut-rich Nutella, there’s a brownie for every craving!

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