Black Forest Cupcakes
1.5 oz Corn oil
10g Cocoa powder
40g cake flour (preferred) or all-purpose flour
3 Egg yolks
3 Egg whites
30g (1 oz) sugar
1/2 tsp cream of tartar
1 can Cherry Pie Filling
1. Preheat oven to 180C
2. In a small pan, heat up corn oil, remove from heat and add in cocoa powder and chocolate, stir until chocolate melted.
3. Add in water, flour and egg yolks, well mixed and set aside.
4. In a mixing bowl, use electric hand mixer and beat egg whites with cream of tartar and sugar till peak forms, fold the meringue into the egg yolk mixture in 3 batches till fully incorporated.
5. Pour the batter into lined cupcake pans and bake in preheated oven for 25 mins. Remove the cupcakes from oven once it is cooked and cool completely on a wire rack.
6. From the top of the cupcake, make a small hole in the center of each cupcake, and brush the canned cherry syrup in the hole, then stuff a canned cherry inside it.
7. Squeeze whipped cream on top of the cupcake and garnish with fresh cherry and shredded chocolate.
Homemade Milo Ice Cream
2 Cups of heavy whipping cream (or chilled all purpose cream)
14 ounces condensed Milk (1 ¾ cups)
¾ cup Milo
Pinch of salt
½ Tbs Vanilla extract
- In a large bowl, add the heavy cream and whip using a hand mixer until creamy and airy (about 3 minutes). It’s barely moving when you slightly turn the bowl on the side.
- Add the sweetened condensed milk, Milo powder, Vanilla extract and a pinch of Salt to the whipped cream.
- Gently fold together all these ingredients (You really need to be gentle while folding so as not to deflate the whipped cream) Do not mix it, just cut and fold it over.
- Pour the mixture into a freezable in a airtight container. Preventing air from your ice cream while freezing will help maintain its creaminess and avoid turning it into ice crystal texture.
- Allow it to freeze for at least 6 hours or overnight.
Krispy Kreme Original Glazed
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
1/3 cup shortening
5 cups all−purpose flour
1. Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt, eggs, shortening, sugar
and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium
speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and
let rise in warm place, until double, 50−60 minutes. (Dough is ready when indentation
remains when touched.)
2. Turn dough onto floured surface; roll around lightly to coat with flour.Gently roll
dough1/2−inch thick with floured rolling pin.
3. Cut with floured doughnut cutter. Cover and let rise until double, 30−40 minutes. Heat
vegetable oil in deep fryer to 350 degrees.
4. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry
until golden brown, about 1 minute on each side.
5. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze,
set on rack, then when slightly cooled spread chocolate glaze on top.
6. Can dip in sprinkles or other toppings after glazed if desired.
Creamy glaze or Chocolate creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
1. Heat butter until melted.
2. Remove from heat.
3. Stir in powdered sugar and vanilla until smooth.
4. Stir in water, 1 tablespoon at a time, until desired consistency. (Add melted chocolate for a
chocolate glaze is desired)
Credit to: atbp.ph
Mango Float Cupcakes
1 ½ cups graham cracker crumbs
½ cup all purpose flour
2 ½ tsp. baking powder
½ cup butter, cut and softened
¾ cup granulated sugar
1 tsp. Vanilla Extract
2 tsp. Mango Extract
¾ cup milk
1. Preheat oven to 350 F/176.6 C
2. Line muffin tins with cupcake paper liners or parchment paper.
3. In a medium bowl, whisk the flour, graham cracker crumbs & baking powder together and set aside.
4. In a separate bowl, beat the butter and sugar together until it becomes light and fluffy. Add the eggs one at a time. Beat well after adding each
5. Add the Vanilla, Mango Extract and Milk.
6. Add the flour alternately with the butter, egg and milk mixture until well incorporated.
7. Using an ice cream scoop, add the batter into the cupcake liners, filling them about ¾ full.
8. Bake for 20 to 25 minutes, or until a toothpick/cake tester inserted into the center of the cupcake comes out clean.
9. Cool in pan 12 minutes, then carefully remove the cupcake from the pans and finish cooling on a wire rack.
3 tbsp all purpose flour
1 cup milk
1 cup unsalted butter
1 cup sugar
1 tsp vanilla extract
1/2 cup of fresh mango, scraped with a melon scraper
1. Combine the milk and flour in a saucepan on medium heat and whisk to dissolve the flour in the milk. While whisking constantly, bring the
mixture to a boil and continue cooking until it becomes thick and bubbly. Cook it long enough so that the batter will not become watery.
2. Remove from the heat and transfer to a bowl. Cover with plastic wrap touching its surface to prevent a skin from forming while it cools.
3. In another bowl, beat the butter using your whisk until light and fluffy. Add the sugar and beat until well incorporated.
4. Make sure to scrape the sides and bottom of the bowl to get all the sugar incorporated in the mixture. Beat for another minute. Add the vanilla
extract and mix well.
5. Drop the cooled flour & milk mixture by tablespoon and continue beating the mixture until well incorporated. Fold in the scraped fresh mango
into the frosting.
6. Frost your cupcake anyway you like, I personally am lazy when it comes to frosting so I just used an Ice Cream scooper to put frosting in my
cupcake:). Who doesn’t like to much frosting anyway.. Dust off with crushed grahams on top and a fresh mango cube.
1. You can place the milk and flour mixture in the freezer for 5 minutes to make the cooling process faster.
2. Add scraped mangoes in the Graham Cupcake mixture for a more “Mangoer” flavor.
Credit to the owner of photo & recipe.