Introduction Part II

The recipes in the book I bought were super easy from the ingredients in them. It’s just flour,a couple of eggs, a bit of milk,sugar ,butter some baking powder and vanilla. All of that mixed together. Simple wright? We’ll not quite.

I made sure to measure everything perfectly according to the recipe below. I took my Kindle, opened my copy of The Complete Cupcake Recipe by Michelle McGargant an set for the task.

Recipe for Birthday Vanilla Cupcakestaken from the book. Complete Cupcake Recipe

Yields 12 regular cupcakes*

-1 cup of sugar
-1/2 cup of butter
-2 eggs
-2 tsp of vanilla
-1 y 1/2 all purpose flour
-1 y 3/4 tsp baking powder
– 1/2 cup of milk

*yielded me much more than that.

I went through the recipe a couple of times just to make sure nothing was left behind and I ended up by ruining it. Thank the heavens I have a stand mixer and creaming the butter an sugar was a bliss. I then added the eggs one by one. The batter was separating but I didn’t mind it much, that was probably normal. Added all the missing stuff and filled my liners with a table spoon. Then they were up to the over at 350°.

They came out soooo cute taking in account I made them mini and was checking the oven like a paranoid. I didn’t want them to burn.


They looked like that. Perfect and super cute. Let’s just say hell broke loose when I tried to bake them full size and they ended up with the height of a moon crater. I learned a couple of things that day. When we are to bake it is needed to bare in mind the altitude and temperature of the place were the preparation will take place.

I am in DR (and people that have been here can confirm it) here we have but 2 seasons, Summer and Hell. So, is no surprise that butter is basically melted at my room temperature.

Here you will find many of my alchemy/baking experiments. Some of them very successful, some others… well not so much.


Royal Icing

Esa es mi pequeña receta de Royal icing que uso para cuando no estoy utilizando mezcla pre hecha. Utilizaremos huevos de verdad y más abajo podrás encontrar mi tuto para hacer flores usando este glass. Espero te guste y no dejes de tratarla en casa.


2 claras de huevo (aprox 60 gr)
2 1/2 tazas de azúcar en micro pulverizada*
2 cdtas de jugo de limón

* Reserva la media taza hasta el final ya que puede que no la necesites toda.


Mezclar las claras de huevo con el jugo de limón y batir con una batidora hasta que se incorporen bien (1 min).
Agregar las 2 tazas de azúcar y batir bien. Recuerda limpiar los bordes del bowl donde estas batiendo para asegurarnos de que no quedes restos sin mezclar.
Batir hasta que se formen picos firmes.


Dependiendo de tu clima y de que tan húmedo esté tu mezcla de Royal Icing puede quedarte floja. Puedes agregar más azúcar de la que reservamos hasta que esté en la consistencia correcta. Te recomiendo que las agredes de una cucharada en vez para mejores resultados.

Si quieres aprender como usar el Royal icing para hacer flores, haz click en el link de abajo.
flores de Royal icing


Bunny Cupcakes

It’s been very long since my last post. Today I bring you this very creative decor for cupcakes. These sweet looking little bunnies are the perfect mate for any spring special occasion, from children birthday parties to Easter get togethers.


What you need to make these delightful little creatures:

  • Cupcakes
  • Fondant
  • Medium size brush
  • Pink food dye
  • Vodka
  • Leaf shapes cookie cutter*
  • Rolling pin
  • Corn starch
  • Merengue or buttercream
  • Large round tip**
  • **

*If you don’t have one a sharp knife will do.

**You can also use a  Ziplock bag and cut the end.


For the bunny ears

  • Take the fondant and neat it with your hands. To avoid sticking, use some corn starch if needed.
  • Once soft. roll using a rolling pin until  1/4 – 1/8 cm thick.
  • Use the  leaf cutter to cut the little ears. This can be done using a sharp knife.
  • Let them dry completely before painting.
  • To paint the ears a cute pink color on the inside, mix some of the pink food color with a tiny bit of vodka. Use just enough to make it the right consistency.
  • With the paint brush, trace and fill the inside of our bunny ears. Let it dry completely.

Cupcake decorating

  • Fill the piping bag / Ziploc bag with the merengue. Place the tip of the bag in a 90 degree angle on top of the cupcake and about a 1cm away.
  •  Squeeze the bag until you get a cute lump of merengue. Stop squeezing and  pull up. This will be our head.
  • Once all the steps are done the last thing we need to do its put it all together! Take your dried ears and put one at each side of the bunny’s head. Be creative and dress your bunny’s face however you fancy. Here I used a sugar nonpareille as nose and drew two small dots as the eyes.

I hope this is useful and you try them at home. If you dare share your creations with me, it would make my day!



Cupcakes de Conejito

Hoy les traigo esta creativa forma de decoración para cupcakes. Estos súper adorables y dulces conejitos son el complemento perfecto para cualquier actividad pascual, celebraciones primaverales, fiestas de niños o cualquier otra actividad que tengas en mente.


Lo que necesitaras para armar esos hermosos cupcakes son los ingredientes siguientes:

  • Cupcakes
  • Fondant blanco o crema
  • Pincel mediano
  • Colorante rosa
  • Vodka
  • Cortado en forma de hoja*
  • Rollo de amasar (Rodillo)
  • Fécula de maíz
  • Merengue (Suspiro) o Crema de mantequilla
  • Boquilla redonda grande**
  • Manga desechable**

*Si no tienes cortadores un cuchillo mediano te servirá

**Puedes usar una funda de Ziplock y cortar una esquina.


Para las orejitas de Conejo

  • Tomamos el fondant y lo amasamos sobre una superficie plana. Para evitar que se pegue, sírvete de esparcir un poco de fécula de maíz. Solo si es necesario.
  • Una vez suave, tomamos un rollo de amasar y  aplanamos el fondant hasta que tenga aproximadamente entre  1/4 – 1/8 cm.
  • Usamos el cortador en forma de hoja para cortar las orejitas. También puedes hacer la forma de orejas con el cuchillo.
  • Cuando estén todas listas, las dejamos secar completamente antes de pintarlas.
  • Para pintar nuestras orejitas: Mezclamos un poquito de colorante rosa con una diminuta cantidad de vodka. Solo lo suficiente como para diluir el colorante.
  • Con el pincel, tomamos un poquito de “pintura” y coloreamos el interior de cada una de las orejas. Dejamos secar completamente.

Para decorar los cupcakes

  • Llenamos nuestra manga o funda de ziplock con merengue. Colocamos la punta de la manga sobre el cupcake a 1cm de distancia de la superficie.
  • Apretamos la manga hasta que se forme un copete redondo. Si tendremos lista la cabecita de nuestro conejito

¡ Ahora viene la parte  mas divertida!

Cuando tenernos nuestros cupcakes con su cobertura lista y nuestras orejitas preparadas. Tomamos dos orejitas y las colocamos una a cada lado del copete para completar la cabecita.  En este punto, puedes tomar parte del fondant restante y hacerle unas naricitas rodas o  cualquier otro tipo de decoración que te guste para darle personalidad y vida propia. ¡Así podrás armar tu propia familia de estos adorables animalitos!

Estos están hechos con grageas rojas para la nariz y  dos puntitos negros para los ojos.


Thumbprint Cookies

It’s been a wile since my last blog. Boy have I been up to my neck is stuff, but still, it’s no excuse. So today I bring to you  a wonderful recipe I took from one or my Sunset Books about cookies. I’m not very good at making an baking cookies – unless of course making goo counts-.


The recipe for this beautiful cookies is as follows:

• 1cup of butter or margarine, soft
• 1/2 cups of firmly packed brown sugar
• 2 eggs
• 1/2 tsp of vanilla
• 1/4 tsp salt
• 2 1/2 cups of flour
• 1/2 cup of toasted rolled oats
• 3 to 4 tbsp of your preferred jam or jelly

* yields about 3 1/2 dozen


In a bowl or electric mixer, I creamed the butter and sugar until light in color and fluffy looking. Separate the yolks from the whites. Beat the yolks and vanilla into the butter mixture; then add the sifted flour and salt. Make sure all is well mixed.

Shape the batter into balls of approximately 1 inch of diameter. Dip the ball in the whites an then roll on the oats. Place them on a cookie tray with some parchment paper about an inch apart. With your thumb or the tip of a spoon make a little dent in the center.

Fill each dent with your favorite jam and bake in an oven at 375° for 12 to 15 minutes or until golden. When done, set them aside to cool.

They should look something like this.



I hope you enjoyed this post and tried this lush cookies at home. The jams I used were guava and nispero*

* This fruit is also known as masaranduba and sapotilla.

Guava Marbeled Cupcake

Last week was a roller coaster for me. I worked the hole week gathering everything I need for the Mercadito of Agora Mall here in Santo Domingo.  Most of you might not know what a ‘mercadito’ is. Basically, is a day during which Agora Mall offers the change for entrepreneurs to be part of a mini farmers market. They offer it to promote local talent.

That being said, I needed to get everything I together for that Saturday. I usually have a special cupcake favor every week. Since my nan had been making marmalade all month. I decided it would be great to use it in on my cupcakes in some way. She had a fresh bash of guava marmalade made and what goes best with that flavor…. cheese. I know it sounds weird but it works.

I took a plain vanilla cupcake recipe- you can use the once you like best . My recipie is as follows:

Guava Marverled Cupcake

– Your favorite vainilla cupcake recipe
– 1 1/2 cup of Guava Marmalade. Make sure its fluid enough to a spreadable consistency.

1. Follow the cupcake recipe and fill in each cupcake liner with batter.
2. Warm your marmalade a little to make it more fluid.
3. Distribute about 1 tb of marmalade per cupcake.


4. With a tooth pick or the back of a spoon. Mix the marmalade with the vanilla batter until you get a beautiful marvel effect.
* try to insert the toothpick and lift the batter from the bottom to the top.



5. Bake the cupcakes at 350° for 15 to 20 minutes. Bear in mind you might have to adjust the temperature of your oven according to your environment … And his mood.

You should end up with cupcakes that look a bit like this


* dont get scared if your cupcakes don’t rise as much. This batter is a bit more humid due to the marmalade.

Cream Cheese Frosting

– 8oz of cream cheese at room temperature
-1/2 cup ( 1 stick of butter)
– 3 cups of sifted powdered sugar.
– 1 tsp of pure vanilla extract

1. In a stand up mixer, cream together the butter and cream cheese until we’ll incorporated.
2. Add I the vanilla extract.
3. Mix I the powdered sugar and beat until fluffy.
4. Frost and enjoy

I hope you enjoyed reading this and try it at home.


Introducción Parte II

Las recetas del libro que compre eran súper sencillas en cuanto a ingredientes. Sólo es harina, un par de huevos, un poquito de leche, azúcar y mantequilla por aquí con polvo de hornear y vainilla por allá. Todo mezclado junto. Sencillo no? Más o menos en verdad.

Medí todo al dedillo siguiendo la receta como esta más abajo. Tomé mi Kindle , abri mi copia de The Complete Cupcake Recipe de Michelle McGargant me puse a trabajar.

Receta para Cupcakes de Vainilla para Cumpleaños tomada del libro Complete Cupcake Recipe

Rinde 12 cupcakes regulares*

-1 taza de azúcar
-1/2 taza de mantequilla ( una barra )
-2 huevos
-2 cucharaditas de vainilla
-1 y 1/2 taza de harina para todo uso
-1 y 3/4 de cucharadita de polvo de hornear
– 1/2 tasa de leche

* La receta me dio para mucho más que esto.

Leí la receta un par de veces para estar segura que no la estropearía o se me olvidaría algo. Gracias al cielo tengo una máquina de batir y cremar la mantequilla con el azúcar fue pan comido. Luego añadí los huevos de a uno y todo iba de maravilla hasta que note que la mezcla se estaba separando un poco. Pensé que era algo normal así que seguí. Le agrege los ingredientes que faltaban. Cuando termine llene los moldes de cupcakes a cucharita y los metí al horno a 350º.

Cuando salieron estaban bonitos, tomando en cuenta que no los hice tamaño regular sino mini y además de eso me la pase abriendo el horno como una paranoica para que no se me quemaran.


Así fue como quedaron. Perfectos y lindos. Pues he de decir que el infierno se desató cuando trate de hacerlos tamaño normal y quedaron con la altura de un cráter lunar. Aprendí par de cosas ese día. Al hornear debes tomar en cuenta no solo los ingredientes sino también el ambiente donde harás la preparación.

Aqui en RD (y las personas que han venido acá lo podrán confirmar) sólo tenemos dos estaciones en el año, verano e infierno. No es sorpresa, que mi mantequilla por ejemplo, a temperatura ambiente se derrita. En este blog encontrarás muchas experiencias obtenidas durante mis experimentos alquímico – culinarios. Unos exitosos y otros … pues no tanto.