Tuna Pizza Spread

Ingredients
Sliced Bread

(wheat/pandesal/buns)

Tomatoes

(fresh slices, for garnish)

Cucumber

(fresh slices, for garnish)

Lettuce Leaves

(fresh slices, for garnish)

Onion

(chopped, for filling)

Tuna Chunks in
Brine

(well drained, for filling)

Green Onion

(chopped, for filling)

1 tbsp

Prepared Yellow
Mustard

(for filling)

2 tbsp

Pimiento

(chopped, for filling)

tsp

Honey

(optional, for filling)

1 tbsp
2 cans (184 grams each)
1 tbsp

1 pouch (115 grams)

Del Monte
Quick 'n Easy
(for filling)
Sweet Pizza Sauce

Cooking Procedure:
Combine DEL MONTE Pizza Sauce, honey and mustard. Mix well.
Add the rest of the ingredients. Mix.
Use as spread. Toast bread if desired. Garnish with cucumber, tomato slices and
lettuce.
Makes 1 cups (12 servings 2 tbsp per serving)
Lusog Notes: Rich in Vitamin B6- which boost immune systrem and
keep your family away from sickness.

Sweet and Sour Meatballs Recipe

Ingredients
Meatballs:

1 lb ground pork
1/2 cup bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 piece raw egg
1/2 cup onion, minced

Sauce:

1 tablespoon garlic, minced

1 cup pineapple chunks
1/3 cup vinegar
1 cup bell pepper (red and green combined)
1 medium sized onion, quartered
1 cup water
3 tablespoons tomato ketchup

1/2 cup brown sugar

1/2 cup carrot, sliced
1 tablespoon cornstarch diluted in 3 tablespoons of water
8 tablespoons cooking oil

Cooking Procedure
1.
In a large mixing bowl, combine ground pork, minced onion, salt, ground black
pepper, egg, and bread crumbs. Mix thoroughly.
2.
Scoop about 1 to 2 tablespoons of mixture and form into a ball shaped figure. Set
aside.
3.
Heat a frying pan then pour-in 6 tablespoons of cooking oil.
4.
When the oil is hot enough, pan-fry the ball-shaped mixture until the outer side turns
brown.
5.
Once done, turn off the heat and transfer the fried meatballs on a serving plate or
bowl. Set aside.
6.
Heat a separate cooking pot then pour-in remaining 2 tablespoons of oil.
7.
When the oil is hot enough, saut the garlic.
8.
Add the quartered onion, sliced carrot, and bell peppers then cook for 2 minutes.
9.
Add pineapple chunks and cook for 1 minute.
10. Put-in the tomato ketchup, brown sugar, and vinegar then stir.
11. Pour-in water and let boil.
12. Add the cornstarch diluted in water and cook until desired thickness is reached.
13. Turn off heat then ladle the sauce over the pan-fried meatballs.
14. Serve hot. Share and enjoy!
Number of servings (yield): 4

Kitchenomics Lumpiang Shanghai

Ingredients
300 grams large
1 tsp
1 stalk

Galunggong

(Filleted and meat chopped)

Calamansi Juice
Kinchay

(chopped)

pc (50 grams)

Carrots

(chopped)

pc (50 grams)

Singkamas

(chopped)

pc
1 pc (small)

Pork Bouillon Cube

Onion

6 tbsp

All-Purpose Flour

15 pc (small)

Lumpia Wrappers

1 pouch (90 grams)

Del Monte
Filipino Style
Tomato Sauce

Cooking Procedure:
1.

Scrape flesh of fish with a spoon. Remove bones. Mix with calamansi juice, 1- tsp
fine salt, tsp pepper and kinchay.

2.
3.

Combine with remaining ingredients except lumpia wrappers. Mix thoroughly.

Wrap every tablespoon of mixture in lumpia wrapper. Fry until golden brown. Serve
with DEL MONTE Ketchup.
Makes 5 serving
Bruschetta Pizza
Ingredients
1 pc (small)
100 grams
1 pc (small)
2 tbsp
pc
4 slices (100 grams each)
1 pouch (115 grams)

Onion

(chopped)

Ground Pork
Red Bell Pepper

(diced)

Cream Cheese

(softened)

Baguette

(sliced diagonally into 12 pieces)

Melting Cheese

(each cut into 4 squares)

Del Monte
Quick 'n Easy
Sweet Pizza Sauce

Cooking Procedure:
1.

Sautonionandporkfor5minutes.Addbellpepper,saltandpeppertotaste.Cookwith
continuousstirringfor5minutesoruntildry.Removefromflame.AddDELMONTEPizzaSauce.
Setaside.

2.

Spread cream cheese on each bread slice, then spread 1-2 tbsp sauted filling. Top
with 2 slices of cheese. Toast or bake until cheese melts.
Makes 4 servings

Chocolate Victoria Sponge

Ingredients

Makes: 16 Slices
150g butter or margarine
150g caster sugar
110g self-raising flour
40g cocoa powder
3 medium sized eggs
165g icing sugar
35g cocoa powder
100g butter, softened
1 teaspoon vanilla extract
Add recipe to shopping list
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Method
Prep:15min Cook:15min Ready in:30min
1.
Preheat the oven to 200 C / 180 C fan / Gas 6.
2.
Cream the fat with the sugar.
3.
Sift in the flour and cocoa, add the eggs and mix until the mixture is
completely combined.
4.
Divide the mixture between to cake tins, then place the cakes into the
oven for about 15 minutes, or until cakes have risen and are srpingy to touch.
5.
Turn out onto a wire rack and leave to cool completely.
6.
Cream the icing sugar, cocoa, butter and vanilla together, using a little
water if needed. Turn one of the cakes over so that the top is on the bottom.
Spread half of the mixture onto it, and then take the other cake and place it
on top, so the top is on top. If you have enough butter cream left at the end,
spread it round the outsides so that the cake is completely covered, except
the bottom.
7.
Leave the frosting to set a little before serving.

Chocolate Fudge Icing

Ingredients

Serves: 1
2oz butter or margarine
2 tablespoons milk
2 tablespooons cocoa
8oz sifted icing sugar
Method
Prep:5min Cook:5min Ready in:10min
1.
Put butter, milk & cocoa into a saucepan & heat gently until it's all mented
and mixed together. Take it off the heat and allow to cool slightly.
2.
Add the icing sugar - about a quarter of it at a time - then beat until
smooth.

Creamy Chocolate Icing

Ingredients

Makes: 550 g
350g icing sugar
35g unsweetened cocoa powder
90g butter
75ml evaporated milk
1 teaspoon vanilla extract
Method

Prep:15min Ready in:15min

1.
In a medium bowl, sieve together the icing sugar and cocoa; set aside.
2.
In a large bowl, cream butter until smooth, then gradually beat in sugar
mixture alternately with evaporated milk. Blend in vanilla. Beat until light and
fluffy. If necessary, adjust consistency with more milk or sugar.

Altered ingredient amounts. adding coffee instead of vanilla gives a real depth to this icing!
made with 2 tea spoons of fine coffee powder and 1 teaspoon of hot water, chocolate
heaven!

Buttercream Frosting
Ingredients

Serves: 48
75g butter
550g sifted icing sugar
4 tablespoons milk
1 1/2 teaspoons vanilla extract
Method
Prep:10min Ready in:10min
1.
In a bowl beat butter until fluffy. Gradually add half of the icing sugar,
beating well.
2.
Slowly beat in the half of the milk and the vanilla. Slowly beat in remaining
sugar. Beat in additional milk, if needed, to make of spreading consistency.

Buttercream icing
Ingredients

Serves: 20
250g butter, softened
1 teaspoon vanilla extract
600g icing sugar
2 tablespoons milk

Method
Prep:10min Extra time:5min Ready in:15min
1.
In a large bowl, cream together the butter and vanilla. Blend in the sugar,
a quarter at a time, beating well after each addition. Beat in the milk, and

continue mixing until light and fluffy. Keep icing covered until ready to
decorate.

Coffee butter icing

Ingredients

Serves: 12
180g icing sugar
1 tablespoon unsweetened cocoa powder
75g butter or margarine, softened
1 tablespoon strong filter coffee

Method
Prep:10min Ready in:10min
1.
In a small bowl, stir together the icing sugar and cocoa powder. In another
bowl, beat the butter until creamy, gradually beat in the sugar mixture, being
sure to scrape the bottom of the bowl, occasionally. Finally stir in the coffee,
and beat until smooth.

Petits Fours Icing

Ingredients

Serves: 48
400g caster sugar
1/8 teaspoon cream of tartar
250ml water
200g icing sugar, or as needed
Method
Prep:5min Cook:15min Ready in:20min
1.
In a saucepan, stir together the caster sugar, cream of tartar and water.
Bring to the boil over medium-high heat, and cook without stirring until the
temperature is between 106 to 112 degrees C, or until a small amount of
syrup dripped from a spoon can spin a long thread.
2.
When the syrup comes to the proper temperature, remove from heat, and
stir in icing sugar about 50g at a time until the icing is thick enough to coat a
metal spoon. Test by pouring over a small piece of cake. Adjust the amount of
icing sugar as needed to get a good pouring consistency. Use while warm, or
reheat over simmering water. Keep covered with cling film when not in use to
prevent a crust from forming on the top.

Petits Fours
Ingredients

Serves: 36
2 eggs
2 egg yolks
200g caster sugar
250g plain flour
2 teaspoons baking powder
125ml milk
5 tablespoons butter, melted
1 recipe Petits Fours Icing

Method
Prep:15min Cook:15min Extra time:1hr Ready in:1hr30min
1.
Preheat the oven to 180 C / Gas mark 4. Grease and flour a 25x35cm
swiss roll tin.
2.
In a large bowl, beat the eggs and egg yolks using an electric mixer. Add
sugar, and beat until thick and pale, about 10 minutes. If you have a stand
mixer, use the whisk attachment. Sift the flour and baking powder into the
egg mixture, and fold in by hand along with the milk. Stir just until the batter
is mixed then fold in the melted butter until smooth. Spread the batter evenly
in the prepared tin.
3.
Bake for 12 to 15 minutes in the preheated oven, or until a skewer
inserted into the centre comes out clean. When finished, invert the cake pan
onto a sheet of greaseproof paper, and cool completely. This will give you nice
even petits fours.
4.
Cut the cooled cake into small squares, rectangles or triangles, and
arrange the pieces in rows on a wire rack or glazing screen with plenty of
space between rows. Set the rack over a shallow tin or greaseproof paper to
catch the drips.
5.
Spoon or pour warmed petits fours icing over the small cakes. The
drippings may be scraped off of the tin or paper, and reheated for use again.
Allow the petits fours to set until completely dry. Lift the cakes from the rack
with a metal spatula, and trim the bottom edges with a sharp knife. Set into
small petits fours cases for easy handling. Decorate as desired.

Easy Vanilla Cupcakes

Ingredients

1 vanilla bean, (optional)

1 cup (250 mL) unsalted butter, softened
2 cups (500 mL) granulated sugar
4 eggs

2 tsp (10 mL) vanilla

3 cups (750 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1-2/3 cups (400 mL) milk

Preparation
With small sharp knife, halve vanilla bean lengthwise (if using); scrape seeds into large bowl.
Add butter and sugar; beat until fluffy. Beat in eggs, 1 at a time. Beat in vanilla.
Whisk together flour, baking powder and salt; stir into butter mixture alternately with milk,
making 3 additions of dry ingredients and 2 of milk. Spoon into paper-lined or greased muffin
cups.
Bake in 350F (180C) oven until cake tester inserted in centre comes out clean, 20 to 22
minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up
to 24 hours.)

Banana Bread
Ingredients
Original recipe makes 1 loaf

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas

Directions
1.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch
loaf pan.
2.
In a large bowl, combine flour, baking soda and salt. In a separate bowl,
cream together butter and brown sugar. Stir in eggs and mashed bananas until
well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour
batter into prepared loaf pan.
3.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted
into center of the loaf comes out clean. Let bread cool in pan for 10 minutes,
then turn out onto a wire rack.

Rainbow Cupcakes
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil (or melted butter)
1/2 cup buttermilk
1 tsp vanilla extract
red, yellow, green and blue food colorings
Preheat oven to 350F. Grease 10 cups from a 12 cup muffin tin (or line with paper cups).
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract.
Pour in dry ingredients and stir until just combined.
Divide batter evenly into 5 small bowls; each should have a little more than 1/3 cup batter
(approx 6 tbsp or so for each).
Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue
batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if
necessary.
Starting with the blue batter, add a small spoonful to each of the 10 grease muffin cups (just
over 1/2 tbsp in each). Repeat with all remaining colors, working from green to yellow to
orange to red, adding each subsequent spoonful on top of the previous color. Do not attempt
to spread the layers of color out (as it can cause layers to combined), but allow them to
spread on their own.
Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcakes on a wire rack before frosting.
Makes 10
Quick Buttercream Frosting
1/2 cup butter, room temperature
3 tbsp milk
1 tsp vanilla extract
approx 3 cups confectioners sugar

In a large bowl, beat together butter, milk and vanilla. Gradually add in the confectioners
sugar until frosting reaches a thick, spreadable consistency. You will probably use 2 1/2-3
cups.
Pipe or spread frosting onto cooled cupcakes.

Putong Puti
Ingredients:
1 package (16 oz or 1 lb) rice flour (regular, red writings on package)
1-1/2 cup water
1 can (14 oz or 13.5 oz) premium coconut milk (unsweetened, first pressing)
1-1/2 cup sugar
a dash or two of salt
1 tbsp baking powder
few drops of McCormick flavorings (langka, ube, pandan)

In a plastic container, blend rice flour with water very well. Cover and let rest in room
temp overnight.

Next morning, add everything else except flavorings and mix very well until smooth.
Batter will be very very thin. Do not be tempted to add any more flour.
Prepare water for steaming. Add pandan leaves if desired.
Divide batter into 4. Add a few drops of the flavorings to 3, leaving one white, so you
end up with 4 different colors. You may add tapioca (1 tsp each) to each of these, or
try one with tapioca and see if you like the result. If you don't, leave the rest alone.
Lay the puto molds on top of cloth lining as shown (I use the ones in the photo below; I
bought it from Walmart, where the housekeeping/building stuff are). Pour the batter
almost to the brim of the molds. When water is briskly boiling, steam the puto and time
for 10 minutes for these bite-size puto (muffin size will probably take 15-20 minutes).
If using metal pan, line the lid also with dry cloth to absorb moisture and prevent
condensation. Do not steam the puto too long that the excess moisture gets absorbed
by the cooked puto that might result to sogginess. In trying to figure out the right
steaming time for your size of puto, try a few, steam for about 10 minutes, try it (or
break in half to see the middle), before you proceed with the rest of the batter.
Once done, remove right away from the mold and cool on wire rack so excess moisture
evaporates. These puto molds easily releases the puto; I just had to slip the tip of a
toothpick at one side, the gently pull it out and drop onto the cooling rack. Store (what
you will not eat right away) in airtight container when cooled completely.

Steamed Ube Cake

Ingredients:
2 cups purple yam, washed, peeled and cubed
2 cups sweet rice flour
1-1/2 cups water
1 cup sugar
1-1/4 cup coconut milk
4 tablespoons baking powder
1/2 cup grated coconut
Directions:
Cover yams with water and boil until tender or soft.
Drain and put through a ricer.
Mash until smooth.
Mix flour and water in a bowl to form a thick batter.
Add sugar and mashed yams. Blend well.
Strain to remove lumps.
Add coconut milk and the baking powder and mix well.
Pour mixture into greased muffin pans to 2/3 full
Steam over boiling water about 30 minutes, or until a toothpick inserted comes
out clean. Serve hot, warm or at room temperature, topped with coconut.

Puto Pandan

Ingredients:
8 cups All Purpose Flour
4 cups white sugar
6 tbsp baking powder (Calumet)
7 cups pandan juice or 5 cups pandan juice and 2 cups evap milk
1/2 bar dairy cream
Toppings:
2 salted eggs
1 bar buttermilk (cheese)

Procedures:
Sift flour
In the mixing bowl, add the sugar, baking powder, dairy cream and pandan
juice.
Mix well to blend.
Fill the molds 3/4 full and top with toppings with the choice of egg or cheese.
Place in a steamer and steam for 15 to 20 minutes.
Putong Puti (Rice Muffins)

Ingredients:
2 cups rice flour
3 teaspoons baking powder
1 cup white sugar

1/2 teaspoon salt

2 cups coconut milk
1 teaspoon anise seeds
1 cup grated coconut

Procedures:
Sift first four ingredients together.
In a mixing bowl, add coconut milk to sifted ingredients and blend well to make
a smooth mixture.
Add anise seeds. Mix and blend thoroughly
Fill greased muffin pans 2/3 full. Cook in a steamer for 30 minutes.
Test for doneness. Muffins are done when toothpick or cake tester inserted in
center comes out clean.
Serve topped with grated coconut.

Biscuit Dough
Ingredients

250g butter, softened

140g caster sugar

1 egg yolk

2 tsp vanilla extract

300g plain flour

Method

Mix 250g softened butter and 140g caster sugarin a large bowl with a
wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract and
briefly beat to combine. Sift over 300g plain flour and stir until the
mixture is well combined you might need to get your hands in at the end

to give everything a really good mix and press the dough together.
Chocolatechiporeocookiebars
Ingredients

2 cups brown sugar

2/3 cup salted butter (softened)

3 eggs

1 tsp vanilla

2 1/2 cup flour

2 1/4 tsp baking powder

1/2 tsp salt

12 OREO cookies (crushed)

1/2 cup white chocolate chips

1/2 cup milk chocolate chips

Optional: Top with 2 extra OREO cookies and a 1/4 cup white chocolate
chips

Instructions
1. Pre-heat oven to 325 degrees. Cream butter and sugar in a large bowl
with a mixer. Add in eggs and vanilla and stir until combined. Mix the
baking powder and salt with 1 cup of flour. Pour into the butter mixture
and stir in the rest of the flour. Fold in OREO's and chocolate chips.
2. Line a 13x9 with foil and press dough into pan with flour on your hands.
Place in oven and bake for 25-35 minutes on until lightly browned. Oven
temps will vary. Test with a tooth pick.
3. If you would like you may take the bars out 15 minutes in and top with
OREO's and white chocolate chips.
4. Allow bars to cool and enjoy with a cold glass of milk!

Chocolate White Chocolate Cupcakes

Super-fudgy, moist chocolate cupcakes made from scratch. Topped with creamy, fluffy white
chocolate frosting. And chocolate sprinkles, of course.
YIELD: 12 CUPCAKES
Ingredients:
DARK CHOCOLATE CUPCAKES

1/2 cup (1 stick or 115g unsalted butter

2 ounces (60g) semi-sweet baking chocolate

1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)

3/4 cup (94g) all-purpose flour (careful not to overmeasure)

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, at room temperature

1/2 cup (100g) granulated sugar

1/4 cup (50g) light brown sugar

1 teaspoon vanilla extract

1/2 cup (120ml) buttermilk*

WHITE CHOCOLATE FROSTING
6 ounces (170g) white chocolate, melted and slightly cooled*

1 cup (230g) unsalted butter, softened to room temperature

2 cups (240g) confectioners sugar

cup (60ml) heavy cream*

1 teaspoon vanilla extract

teaspoon salt
OPTIONAL
1 ounce melted chocolate for drizzling
chocolate sprinkles
Directions:
For the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with
cupcake liners. Set aside.
Melt the butter and chocolate together in the microwave. Microwave in 30 second
increments, stirring between each time. You may also melt the butter and chocolate over low
heat on the stovetop. Stir until smooth and set aside to slightly cool.
In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt
together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown
sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until
smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is
added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.
Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a
toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
For the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle
attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed
and slowly add the confectioners sugar. Quickly stir the cooled white chocolate so that it is
smooth and add to the butter/sugar mixture. Switch the mixer to medium speed and beat for
2 minutes until combined and creamy. Add the cream, vanilla extract, and salt. Beat for 1
minute until combined. Frost the cupcakes and top with melted chocolate drizzle and
chocolate sprinkles, if desired.
Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store
covered in the refrigerator if desired for up to 1 week.
*Do NOT use white chocolate chips in this frosting. Use pure white chocolate, such
as Ghirardelli
*Buttermilk is required for the cupcakes - the lactic acid present is what will allow the
baking soda to react and leaven the cake. Dont have buttermilk? You can make your own.
Measure 2 teaspoons of white vinegar or lemon juice in a measuring cup. Then, add
enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1/2 cup. Stir it

around and let sit for 5 minutes. The homemade buttermilk will be somewhat curdled
and ready to use in your recipe.
*For the frosting, milk is OK to use instead of heavy cream. However, cream is preferred
for creamiest texture.

Mocha Cupcakes
makes 12 cupcakes
1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
3 tablespoons instant coffee powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white sugar
1 egg
2 teaspoons vanilla extract
3/4 cup coconut milk
1/2 cup butter, melted
2 tablespoons sour cream
1/2 cup chocolate or cappuccino chips
Preheat oven to 350 degrees.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, butter and
vanilla, and mix until combined. Sift dry ingredients together and add to wet mixture. Mix
until batter is smooth, then stir in sour cream. Fold in chocolate chips and mix. Line a
muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18
minutes. Let cool completely before frosting.

Coconut Frosting
2 sticks of butter, softened (1 cup)
3 2/3 cups powdered sugar + more if needed

1 tablespoon vanilla extract

1 teaspoon of coconut extract (if you dont have this, no big deal)
1-2 tablespoons of lite coconut milk
1/2 cup shredded, sweetened coconut
1/2 cup shredded coconut, toasted
Cream butter in the bowl of an electric mixture until completely smooth and creamy. With
the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and
add vanilla and coconut extracts, then beat for 2-3 minutes, scraping down sides and bottom
of the bowl. Continue to whip for another 4-5 minutes, continuously scrapping. If frosting is
too thick, add coconut milk 1 teaspoon at a time until desired consistency is reached If its
too thin, add powdered sugar gradually until it thickens. Fold in shredded coconut and mix
until just combined. Frost cupcakes, then sprinkle toasted coconut on top.

Mocha Coconut Drizzle

2/3 cup powdered sugar
1 teaspoon instant coffee powder
2 teaspoons dark cocoa powder
1-2 teaspoons coconut milk
Combine dry ingredients in a bowl, then add in one teaspoon of coconut milk. Really mix to
combine, as you want it to be glaze-like and easy to drizzle. If too thick, add a drop of
coconut milk and stir again. If it accidentally gets too thin, just add a bit more powdered
sugar and mix.

red velvet birthday cupcakes

Yield: 24 cupcakes

Prep Time: 20 min

Cook Time: 22 min
I made these for a friend who was hosting a couple dozen girls at a pool birthday
party. They were a big hit!
Ingredients:
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
2 cups granulated white sugar
4 large eggs
1 cup sour cream
1/2 cup milk
1 ounce (2 Tablespoons) red food coloring
2 teaspoons vanilla extract
Directions:
1. Preheat oven to 350 degrees F. Line 2 cupcake tins with paper liners (24).
2. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt;
set aside.
3. In a large bowl, use an electric mixer to combine butter and sugar. Beat on
medium speed for 3-4 minutes, or until light and fluffy. Add eggs, one at a time,
beating until incorporated before adding the next. Mix in sour cream, milk, food
coloring and vanilla. Gradually beat in flour mixture on low speed just until
blended. Don't over-mix. Scoop batter into muffin cups, filling each about 3/4
full.
4. Bake 18 to 22 minutes, or until toothpick inserted into the center of a cupcake
comes out clean. Cool in pans for about 15 minutes, then remove to a wire rack
to cool completely before frosting. I like to frost these with cream cheese
frosting.
Tips:
*I like to use regular sour cream (not light). That extra fat helps keep these
cupcakes moist. If you use regular sour cream, it's okay to use nonfat or low fat
milk.
*If using commercial red food coloring is uncomfortable to you, look for coloring
made with vegetable dye in health food stores.
*I love a good cream cheese frosting to top red velvet cupcakes. Here's a good
recipe: Pipe-able Cream Cheese Frosting
WHITE CHOCOLATE CUPCAKE RECIPE

INGREDIENTS
5 ounces white chocolate, finely chopped
1 1/4 cups unbleached all-purpose flour

1/4 cup cake flour, preferably unbleached

1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 tablespoon vanilla extract
2/3 cup granulated sugar
4 tablespoons (2 ounces) salted butter, at room temperature
2 large eggs, at room temperature
3/4 cup raspberry jam or other gooey filling (optional)
White Chocolate Cream Cheese Frosting
DIRECTIONS
1. Position an oven rack in the center position and preheat the oven to 350F
(176C). Line twelve 3-by-1 1/2-inch muffin cups with paper liners.
2. Place the white chocolate in a heatproof bowl. Bring a skillet of water to a simmer
over medium heat. Turn off the heat and place the bowl in the hot water. Let it stand, stirring
occasionally, until the chocolate is completely melted and smooth. Be careful not to let any
water get in the bowl or the chocolate will seize and clump. Remove the bowl from the water
and let cool until tepid.
3. In a small bowl, whisk together the all-purpose flour, cake flour, baking powder,
and salt.
4. In a glass measuring cup, stir together the milk and vanilla.
5. In the bowl of a stand mixer or in a large bowl with a handheld electric mixer, beat
the sugar and butter on high speed until light and fluffy, about 3 minutes. Beat in the eggs, 1
at a time, scraping the sides of the bowl as needed. Beat in the tepid chocolate. Reduce the
speed to low and beat in the flour mixture in 3 additions, alternating with the milk mixture in
2 additions, and mix until smooth. Using a 1/3-cup measure or a spoon, scoop the batter
into the prepared cups. The cups will be full.
6. Bake until a wooden toothpick inserted in the center of a cupcake comes out
clean, 25 to 30 minutes. Do not overbake. Dont be alarmed if the cupcakes dont rise
appreciably or if they fail to turn golden brown. Let the cupcakes cool in the tin on a wire
rack for 10 to 15 minutes. Transfer the cupcakes from the muffin cups to the wire rack and
cool completely.
7. If filling the cupcakes, place the jam in a pastry bag fitted with a plain tip about 1/2
inch wide. Insert the tip about 1/2-inch deep into a cupcake and squeeze to pipe about a
tablespoon jam deep into the heart of the cupcake. Repeat with the remaining cupcakes and
jam.
8. Frost the tops of the cupcakes with the frosting. (For an especially professional
look, use an ice-cream scoop to top each cupcake with the frosting, then use a small spatula
to smooth each portion of frosting into a dome.) Refrigerate until about 1 hour before
serving.

Mocha Cupcakes
1 1/2 cups all purpose flour
1/3 cup unsweetened cococa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup vegetable oil
1 1/4 cups sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tbsp instant coffee powder
3/4 cup water
Preheat oven to 350F. Line 12 muffin cups with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In a large bowl, whisk together vegetable oil, sugar, eggs, vanilla extract and instant coffee
power until completely combined. Whisk in one third of the flour mixture, followed by half of
the water. Whisk in an additional third of the flour mixture, followed by the remaining water.
Stir in all of the remaining flour, mixing until no streaks of dry ingredients remain and batter
is uniform.
Divide evenly into prepared muffin pan.
Bake for 18-20 minutes, until cupcakes spring back when lightly pressed and a toothpick
inserted into the center comes out clean.
Allow cupcakes to cool completely on a wire rack.
When cupcakes are cool, top them with coffee buttercream. Dust with cocoa powder for a
mocha look, if desired. Store in an airtight container.
Makes 12.
Coffee Buttercream
1/2 cup butter, room temperature
1 tbsp instant coffee powder
2 tbsp milk, room temperature
1 tsp vanilla extract
2 1/2 3 cups confectioners sugar
In a small bowl, dissolve the instant coffee powder in milk and vanilla extract.
In a large bowl, beat together butter, instant coffee mixture and 2 cups confectioners sugar.
Gradually blend in more confectioners sugar until frosting is smooth, thick and fluffy.
Spread or pipe onto cooled cupcakes.

Mocha Cupcakes
by JAMIE on JUNE 12, 2009

While
browsing the gourmet food section of a local store, I came across Starbucks Milk Chocolate
Covered Coffee beans. I threw them into my basket with thoughts of mocha goodness on
my brainalthough I am not a fan of chocolate covered coffee beans; too gritty in my
mouth!I figured if I did not use them I would send them to work with the boyfriend for a midday perk up. However, I decided to browse foodgawker and found a delectable cupcake
recipe on the blog, One Ordinary Day. I took her recipe, added a couple of ingredients and
the results were amazing! For the icing I used my favorite buttercream icing that I have
posted several times because it is just that good! The little coffee beans were the perfect
accessory to an already delicious looking cupcake. Be sure to check out the original
recipe because she also posted some delightful homemade cupcake liners that made me
swoon!
Note: For those coffee haters out there, these are not overly coffee flavored. The coffee
blends harmoniously to intensify the rich chocolate flavor.

Mocha Cupcakes
Adapted from One Ordinary Day
Ingredients
1-1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
1/2 cup strong brewed coffee, at room temperature
1 tsp pure vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temp
3/4 cup semi sweet chocolate chips
Method
1. Preheat to 350F. Line cupcake pan with liners.
2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a
measuring cup, combine the milk, brewed coffee and vanilla.
3. In a stand mixer, using a flat beater on medium-high speed, beat the butter and sugars
together until light and fluffy, about 2-3 minutes. Add the egg and beat until combined.
Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour
mixture. Stir in chocolate chips.

4. Fill cupcake liners about 2/3 full. Bake for about 17-20 minutes or until a toothpick
inserted in the center of a cupcake comes out clean. Let cool before frosting cupcakes.

Buttercream Dream

Ingredients
1 stick salted butter room temperature
1 stick unsalted butter room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
2 pounds confectioners sugar (powdered sugar, 10x)
4-6 tablespoons very cold milk
Directions
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear
vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each
addition. After all of the sugar has been added and mixed thoroughly, begin adding the very
cold milk one tablespoon at a time, combining very well after each addition (mixer on
medium-high to high speed) until you reach the desired consistency.

Cupcakes
5 oz. semisweet chocolate, coarsely chopped
2 cups cake flour
1/2 teaspoon salt
1/2 cup sour cream
5 tablespoons cocoa powder
2 1/2 teaspoons baking soda
4 eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups hot coffee
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cup plus 2 tablespoons brown sugar
Frosting
6 oz. white chocolate, finely chopped
1 1/2 cups cold heavy cream