Bring Out The MOVIE MANIA!
So many movies to watch and turn into pastries.
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Things one MUST
Simply Have
Step It Up! Take your baking and decorating abilities to much greater heights.
Get Creative! More than 15 ways to decorate your cupcakes.
Get Extra Sweet
This Month!
SPECIAL ORANGE CUPCAKES RECEPIE
Gabriela Abuchaibe
The importance of Measurements
Monster Cookie Dough Dip p.14
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STEP IT UP! C3 Take it to the next level.
Classic Chocolate Cupcakes.
Monster Cookie Dough Dip Hit Hat Cupcakes
By Martha Stewart
GET EXTRA SWEET THIS MONTH! We bring out a special cupcake just for you.
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“Keeping measuremnts is essential.”
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GABRIELA ABUCHAIBE
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Everything you need to bake practically anything.
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EDITORIAL 4
IMPORTANT MUST HAVES
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Cupcake Frosting
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MOVIE MANIA!
Take your favorite movies and turn them into sweetness.
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GET CREATIVE
Super fun ideas to decorate your cupcakes.
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Easy Neapolitan Cupcakes
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The best hugs cupcakes
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When you are looking through the internet or various recipies, you feel you need everything they use. You really don’t need EVERYTHING, but there are some things that are must haves. By MarcĂa Morgado
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1. Maybe you can defend yourself without it, but it makes things so much faster. 2. When the recipe says you need a cupcakes
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mold, its not to bother you. 3. Remember measurements are really important! 4. Burning a cupcake is
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not an option. 5. This works for absolutely everything, so having one or more is never wrong.
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6. It's just as important as the measurement cups. 7. For begginers and for professionals, this spatula is the perfect tool to decorate a pastry. 8. This cupcake dresses not on ly make prettier presentations, but they also help mantain the cupcakes' shape.
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9. Sometimes a fork or a knife isn't really an option. This type of cake testers don't leave marks or holes.
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10. This is most essential, how are you gonna place the frosting on top of your cupcakes? You could try and make one, or buy one like this which comes with all the toys.
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Gabriela poses with her uniform in her kitchen.
The girl from Barranquilla, Colombia who left to Le Cordon Bleu in Peru to become an excellent chef.
GABRIELA ABUCHAIBE Por Natalia Ricaurte
L
e Cordon Blue is a very prestigious first-class institution and this girl from Barranquilla, Colombia, is a member of it. She’s only 21 years old but this isn’t holding her back from accomplishing her dreams and neither is it a reason for not taking her seriously. She knows the best ways for cooking and she shares her knowledge and opinions with us.
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I heard somewhere you wanted to study medicine. So, what influenced you to make such a dramatic change in career choices? I actually still love medicine, but I never imagined myself sitting behind a desk in a white coat treating patients all day. Instead I imagined how my kitchen would look like, or having my children preferring to eat at home than in a restaurant. I first thought that cooking would be something like a hobby, but found out cooking was my life. Some chefs tell me they were interested in food from a very early age. Was this true for you? To be honest, no. I’ve always loved food, but I was kind of lazy. Nevertheless I still baked brownies or cookies once or twice a month... Did someone teach you how to cook, or are you a self-taught cook? People say TV does not teach you anything, but I actually stayed watching food networks for hours and learned a lot. Still there are techniques you can’t learn by watching TV, and need a guide to help you with details, especially when you want to decorate a cake. What do you enjoy the most to cook/bake? I actually enjoy both, when I need to relax but still want to Cook something baking is my best option, but in any other case I prefer cooking SALT dishes.
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Gaby nos muestra y da a probar algunos de sus platos favoritos.
Some say cooking is a science, how important is it really to keep in mind the measurements? In pastry, the measures are very important. For example, if you add more baking soda or baking powder, cake can overflow the mold and taste bad. Do you stick completely to the recipes or do you improvise? Some attempt to follow the recipe exactly, but I prefer to improvise. Cooking is an art and there are always new trends, flavors and textures. Life would be too boring if you stick to the same recipe again and again. You are studying in Peru, so are some ingredients more common with one country’s cuisine than the others? Speaking about pastry, yes. But in the kitchen Peru has a variety of ingredients you can’t find anywhere else. Do you think it’s important to go to a culinary school? Why? More than important for me is the education, to be a great Cook you need to know a little bit of everything and you only learn that in school. But also, to be a great Cook the most you need is practice, for me practice makes the master. If you don’t practice and innovate you will get stuck in the basics and will never move forward.
PUBLICIDAD
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STEP IT UP Take it to the next level I
By Natalia Ricaurte
t's nice when you are at home with nothing to do and you decide you want to bake something, cupcakes, desserts, cakes, brownies, cookies, anything. How about taking that time you got for your own and using it to create something amazing? Here are some examples as to what you could do.
Birthdays
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Weddings You don't really need an excuse to look for your wedding decorations. How cute are these? Great for an afternoon installed in the kitchen.
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Christmas What a wonderful Christmas indeed with cakes like these ones. Beautifuly and delociously decorated, all you need is time, patience and enthusiasm.
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Here’s to the best part of your day.
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by Andrea Marcucci
If you love cookies, check out this amazing dip we bring you here to make you fall even more with those delicious cookies you like. Could be useful in reunions with friends or with family.
Ingredients: Mix cream cheese, butter, vanilla, and brown sugar until well blended and creamy. Add the powdered sugar and flour, mix until well blended. Fold in oats, M&M’s, and chocolate chips. Serve with graham crackers or vanilla wafers. Store in the refrigerator.
8z oz. Cream Cheese, softened 1/2 c. Butter, softened 1 tsp. Vanilla 3 Tbsp. Brown Sugar 2 c. Powdered Sugar 3 Tbsp. Flour 2 c. Powdered Sugar 1 1/2 c. Oats 2 cups Plain M&Ms
An old favorite for chocolate lovers delight. And with the fudge like frosting... yummy! why don´t t ry it?
Preheat the oven to 350 degrees. Place 24 cupcake butter, water, and coco powder to a boil. Turn off Add eggs, buttermilk, vanilla, and coco mixture. Stir 18 - 20 minutes or until done. They will be moist.
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In a small saucepan, combine milk, coco powder, and butter. Bring to a boil. Remove from heat. Add vanilla and powdered sugar. Drop a tablespoon full onto center of each cupcake. The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes. liners into muffin pans. In a small sauce, bring the and set aside. Combine flour, sugar, and baking soda. until well blended. Pour into cupcake liners. Bake for Do not over cook. Cool completely.
• 3 oz unsweetened chocolate, • 1 3/4 cups sugar
• 2 cups chopped (about 12
• 1 cup all-purpose flour
• 3 tablespoons canola or
chopped
• 3 large egg whites
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda • 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar • 1/2 teaspoon almond extract
ounces) semisweet chocolate vegetable oil
4. Line a cupcake pan with
• 1/2 cup unsalted soft butter
3. In the bowl of an electric paper liners. Fill each liner with
• 2 large eggs
attachment,
• 1 1/4 cups sugar
1. Preheat oven to 350 degrees • 1 teaspoon vanilla extract with rack in center. Prepare • 1/2 cup sour cream the batter: Place chocolate in a
mixer fitted with the paddle enough batter to come 1/8 cream
butter inch from top, about 1/3 cup.
and sugar on medium speed, Bake, rotating pans halfway
scraping sides of bowl as through, until tops are firm and needed, until light and fluffy. a cake tester inserted in the
medium heatproof bowl, and
Low speed, mix in melted center comes out clean, about
set it over a medium saucepan
chocolate. Increase speed to 20 minutes. Transfer cupcakes
of barely simmering water; stir
medium, add eggs, one at a to a wire rack to cool in pan for
chocolate until melted and
time, mixing well after each. 10 minutes.
smooth. Remove bowl from 2. Meanwhile, whisk together Add vanilla, and beat until 8.
Prepare
the
chocolate
heat, and set aside to cool flour, baking powder, baking mixture is creamy and color coating: Combine chocolate slightly.
soda, and salt in a medium has lightened, about 1 minute. and oil in a medium heat-
5. Use a small knife to loosen any bowl; set aside.
Mix in sour cream. On low proof bowl set over a medium
tops stuck to the pan. Carefully 6. Prepare the frosting: In a large speed, add half of reserved saucepan of barely simmering invert cupcakes onto the wire heatproof
bowl,
combine flour mixture, beating until water; stir until melted and
rack. Turn cupcakes right side sugar, 1/4 cup water, egg just incorporated. Mix in 1/2 smooth. Transfer to a small up, and let cool completely.
whites, and cream of tartar. cup water. Add remaining bowl, and let cool about 15
9. Holding each cupcake by Using a handheld electric mixer, flour mixture, mix until just minutes. its bottom, dip cupcake in beat on high speed until foamy, incorporated.
10. Carefully remove paper
the chocolate to coat frosting, about 1 minute. Set bowl over 7. Transfer frosting to a large liners from cupcakes, and
allowing excess to drip off. a pan of barely simmering pastry bag fitted with a 1/2- discard. Place cupcakes on a
Transfer to a baking sheet water. Beat on high speed until inch plain pastry tip. Leaving a serving platter, and refrigerate fitted with a wire rack. Spoon frosting forms stiff peaks, about 1/8-inch border on each, pipe for 30 minutes to let coating set.
more coating around edge 12 minutes; frosting should a spiral of frosting into a 2-inch- Cover, and refrigerate for 2 hours of cupcake and any exposed register 160 degrees.on a candy high cone shape, using 1/2 cup more. Serve cold. Cupcakes can frosting; none of the frosting thermometer. Remove from of frosting per cupcake. Transfer be refrigerated for up to 3 days. should show. Let cupcakes heat; stir in vanilla and almond cupcakes to a baking sheet, and
stand at room temperature 15 extracts, and beat for 2 minutes refrigerate while preparing the minutes.
more until frosting thickens.
chocolate coating.
by Andrea Marcucci
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PORTADA
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ORANGE VANILLA BEAN CUPCAKE By Annie Eats
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PORTADA
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ou’re probably wondering what has happened to the girl who used to have lukewarm feelings at best towards citrus, what with all the citrus-based desserts I’ve been sharing lately. No worries, my heart will always belong to chocolate, but I’m glad that I’ve seen the error of my ways and have come to appreciate citrus in all its sweettartness. These orange vanilla bean cupcakes were a recent coworker birthday selection. Given my own hesitations about citrus desserts, I wasn’t sure how well they would go over. But, by the end of the day I had received several emails from people raving about them, and was stopped by multiple people in the halls asking when I would be posting the recipe.
The cake is moist and tender with plenty of orange flavor, and perfectly pairs with the light, fluffy vanilla buttercream. As you well know, I’m a big believer in garnishes and how quickly they can elevate a cupcake from good to great, so take my advice and don’t skip the candied orange slices. They are beautiful, fully edible, and deceptively impressive – people would never guess how simple they are to make. With the vivid colors and fresh, bright flavors, I’m sure these cupcakes would be a welcome contribution at any Easter or spring gettogether. Enjoy!
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To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In the bowl of an electric mixer, combine the butter and sugar. Scrape the seeds from the vanilla bean pods and add to the bowl. Add in the orange zest. Beat the mixture on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the eggs one at a time, mixing well after each addition. In a liquid measuring cup, combine the cream, orange juice, and vanilla. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In three additions, add the dry ingredients to the mixer bowl, alternating with the cream mixture. Mix each addition on low speed just until incorporated, beginning and ending with the dry ingredients. Divide the mixture between the prepared cupcake liners, filling each about ¾ full. Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes. To make the candied orange slices, combine the sugar and water in a medium saucepan over medium-high heat. Heat the mixture until the sugar dissolves. Add the orange slices to the mixture so that they are in a single layer (none overlapping), reduce the heat to medium-low and let simmer about 20 minutes, turning the slices at least once so both sides are candied. Remove from the heat. Store in a container with the syrup until ready to use. (You can repeat using the same syrup for additional batches if pan does not accommodate all the slices in a single layer.)
To make the frosting, add the butter to the bowl of an electric mixer fitted with the whisk attachment. Whip on mediumhigh speed until smooth, about 1 minute. Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated. Scrape the seeds from the vanilla bean pod into the bowl and add in the salt. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the vanilla extract and heavy cream on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4 minutes. Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe a swirl of frosting on top of each cupcake and garnish with a candied orange slice.
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By Vanessa Moya
The secret is the nozzle!!! It is obtain by using the Wilton number 1 M. It’s pretty easy: once the pastry bag filled with a strong frosting, place the fully upright in the center of cupcake. Then began to expand the coverage gradually, from the center outward in the direction of clockwise. And that's what we get: a Pink! We can do also multiple decoration by using the same nozzle. We just have to do the opposite, it means start from the outside in, making a small mound.
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We're living in the time of the seventh art, Cinema, so it is kind of imposible not to fall into the fanatism and love towards some movie, series, TV show, etc. Here's a way how to love them even more: make them into food. From the oldest to the latest, there's plenty of themes to choose.
By Natalia Ricaurte
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Every picture is made by lots of cupcakes with different types of frosting. Try it out and get caught up in the movie mania!
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GET CREATIVE
By Natalia Ricaurte
Imagine the things you can create if you let your imagination fow
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C
upcakes are simply delicious, but sometimes a good recipe is not all you need. I was on a festival last month and I came across this stand of SEASON cupcakes, they were so perfectly done, I had to think twice before eating eat. This month get a little bit crazy and over the top with creativity, try to create different and new things. But for now, guess what each cupcake's theme is.
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Ingredients: 1 box white cake mix 1 tablespoon coco powder 1 tablespoon strawberry cream pudding mix 1 teaspoon strawberry extract For Vanilla- add 1 1 teaspoon vanilla extract teaspoon vanilla. Mix well and set aside. Preheat oven to 350 degrees. Make cake batter as per directions on box. Divide batter into three bowels to prepare for making the three different flavors. Approximately 1 1/3 cup batter in each. Line two muffin pans with For chocolate- add 1 cupcake liners. Spoon the teaspoon coco powder three flavors of batter into and stir until blended. liners as per picture.
Ingredients: Frosting
1 cup vegetable shortening 4 cups powdered sugar Âź cup water Mix shortening with an electric mixer on low speed. Alternately add powdered sugar and water until desired consistency is reached. You may need to add more powdered sugar or water to achieve consistency Divide into three bowels to make different flavors.
Pipe a layer of chocolate onto cupcakes. Add a layer of vanilla on top of chocolate layer. Top with a layer of strawberry.
For chocolate- add 1 tablespoon coco powder and mix well and set aside.
For Strawberry- add 1 tablespoon strawberry cream pudding mix and 1 teaspoon strawberry extract. Mix well and set aside.
For strawberry- add 1 tablespoon strawberry cream pudding mix and 1 teaspoon strawberry extract. Stir until blended.
Bake per instruction on cake mix box. The batters will swirl while cooking to make a beautiful cupcake. Cool completely before For vanilla- add 1 frosting. tsp vanilla. Stir 'til blended.
By: Fabulous You Photograpfy
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