Archive for August, 2010

The Cupcake Started it

Finally. A food site. My own small territory of personal cooking, discovery, and life unfolding- in my kitchen and beyond. I owe so many people recipes and so want to accomplish them as soon as possible. So I thought, hey there’s no better way than to share them here “uncut & unstyled”.

My very first kitchen experiment came from the Gourmet Cookbook which I got from Booksale at an unbelievably low price of P450! It contains hundreds of recipes, almost a thousand pages, gathered from past issues of Gourmet magazine and their test kitchens. If Julie has Julia Child’s “The Joy of French Cooking”, I got this big yellow bible of Gourmet’s.


They’re cute, easy to make, and a sure treat for any sweet tooth.

I’m not really a big fan of sweets, so when I do eat I only have room for a slice or a piece. I love cupcakes cause they’re tiny and you get to try so many flavors in one sitting. Flipping through my cooking bible I found a recipe for Orange-Chocolate Chip Cupcakes with Chocolate Frosting. Now who can resist that?! Here’s the thing, I have a weakness for anything chocolate chip and this recipe is just too perfect for me.

I found no oranges in my refrigerator and substituted a single piece of lemon leftover from a recent shoot. Doubled the recipe and was very surprised that it filled exactly 24 muffin cups. These guys are good.

It’s supposed to go with a simple Chocolate Frosting but I wanted to be adventurous and try out the Chocolate and Lemon Cream Cheese Frosting recipe right next to it. I got all the ingredients and 15 minutes later I was piping fluffy frosting like there’s no tomorrow. A quick taste from the bowl and there’s no turning back- sweet tangy heaven!

Honestly, I still have a few pounds to lose but these cupcakes were just too good for the hubby to enjoy all by himself. I just ate two after dinner.

Ok three. 🙂

Lemon Choco Chip Cupcakes with Chocolate and Lemon Cream Cheese Frostings

Yield: 24 cupcakes 

2 cups AP Flour

3 teaspoons Baking Powder

1/4 teaspoon salt

10 tablespoons butter, unsalted and softened

1 cup sugar (i used brown)

2 large eggs

Zest of 1 lemon (preferably 2)

1 teaspoon vanilla extract

1 cup whole milk (i used Alaska evaporada)

1 cup mini semisweet chocolate chips

Preheat oven to 350F

Sift flour, baking bowder, and salt into a bowl. Set aside.

Beat butter and sugar with mixer until pale and fluffy. Beat in eggs, lemon zest, and vanilla. Reduce speed to low and alternately add flour and milk, ending with the flour and beating just until incorporated. Fold in chips.

Pour unto lined muffin pans to the rims. Bake for 25 minutes or until toothpick test inserted comes out clean. Cool on racks.

For frosting:

3 ounces unsweetened chocolate chopped

10 tablespoon butter, unsalted and softened

8 ounce whipped cream cheese

3 cups confectioner’s sugar

2 tablespoons lemon juice

Melt chocolate on bain marie and cool to room temperature

Beat together butter, cream cheese, and sugar at low speed until light and fluffy around 7 minutes. Stir in melted chocolate until well combined, then stir in lemon juice. If too soft for spreading, chill a bit.


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