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Oreos Text2B

I was already in my teens when I was first introduced to an Oreo cookie. Yes, I never had that twist ’em, lick em, dunk ’em kind of childhood.

Growing up, my go-to vanilla-filled chocolate biscuits were Hi-Ros and for me, these were the best. But, when I tasted Oreos, it was love at first bite! What made me a convert, was how deep and rich its flavor was compared to Hi-Ros. Since then, Oreo cookies  have always been a constant cookie companion.

Now, you’d ask me, why trouble myself with making a homemade version, when a quick trip to a sari-sari store is easier, and cheaper? Yeah, I’ve thought about that too. Well, the answer is simple. SIMPLE ingredients.

HO5

In this recipe, we’ll use ordinary ingredients like sugar, eggs and cocoa; not those ingredients that you only read in chemistry books and experiments. I mean, what would you rather put into your mixture: white sugar, or fructose and thiamine mononitrate? 

So what are you waiting for? Here’s the recipe.
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MCCtext

Summer is over in the Philippines and the rainy season has begun. While I’m not a fan of raindrops falling on my head, one thing I love about this season is that summer fruits go on sale, and that includes mangoes! Yes, I know that they are available all-year round, but mangoes are sweetest during summer… and Philippine mangoes are THE BEST in the world! So towards the end of the season, they come cheap and sweet. And who doesn’t love cheap and sweet things? 🙂

Growing up, one of the favorite cakes that my grandma bakes was her mango cake. It is a soft, pillowy vanilla sponge cake, filled and frosted with Swiss meringue-mango buttercream. Given my adorationfor her recipe, I took her cake as an inspiration for this cupcake.

MCC2

Since sponge cakes and I are not really the best of friends (I don’t know why), I decided to just use my trusted vanilla cupcake and tweak it bit which resulted into a rich and moist buttery vanilla cupcake with mango bits.

For the frosting, since I do not have the luxury of a ‘light’ cake, I opted for whipped cream. This is just my excuse because I have yet to try making SMBC, and I’m scared! Haha. Using whipped cream to frost the cupcakes complemented the already ‘heavy’ cupcakes.

Here’s the recipe:

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RVCtext

Valentine’s day is just around the corner and as much as you try to veer away from romance, you just can’t seem to escape it. It is freaking everywhere!  It’s the season where heart and cupid cut-outs are plastered all over and anything that is red is in.

In the world of cupcakes, there is only one red cupcake that deserves the spotlight on this occasion. The most famous of them all – red velvet cupcakes!

Red velvet cupcakes are vanilla cupcakes with a little hint of cocoa, tinted to a red hue. A lot would be intimidated to make one, but they’re actually easy to  make. This Southern cake has been sending cupcake shops in frenzy but I really do not get the fuss over it. I still prefer chocolate cupcakes, but once in a while, I let my romantic side kick in and would devour a red velvet cupcake or two.

As I’ve mentioned, these cupcakes are not really that difficult to make. What makes them quite the little divas that they are is their moistness. They have this little, sorta infamous reputation of being dry once refrigerated. That was also my problem. WAS.

I’ve tweaked my recipes a lot of times already and I kept having this problem over and over again. I almost gave up, but I didn’t. I finally got my light bulb moment when I took inspiration from my super moist chocolate cupcakes and a recipe from divascancook, the result: my perfect red velvet cupcakes!

Here’s my recipe:

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