Tag Archives: Vanilla

Perfect Vanilla Cupcakes

We have been searching for the best vanilla cupcakes. Sure, we have these Vanilla Yogurt Cupcakes and these Vanilla Cupcakes… but when trying to bake a big batch for a party or a bake sale as we were preparing for, a 12 cupcake recipe just won’t do. We tested about 6 recipes. All with different preparation methods, oven temperatures and ingredients, and we learned a few things.

But the main reason we have been searching for the perfect vanilla cupcakes was because we were baking plenty of cupcakes ourselves for #BakeADifference #CupcakesForToys. We baked 200 cupcakes, 100 chocolate and 100 lemon (a slight variation of this recipe that we will share on our post bellow). These cupcakes were exchanged for toys for the kids of DAR this past Sunday Dec 14th, so here is a big THANK YOU!

#BakeADifference

Thank you to all of you who got there early in the morning, just before lunch, or right after… We gathered so many toys for the kids. This was our first time baking so many cupcakes each, and we’re glad it went just as planned! Thank you also to the rest of the girls, Mariade and Chan from The Baking Room Magazine, Pili from Vitas Mercado Gourmet and Carmen from Cioccolato Arte en Chocolate. Thank you as well to our sponsors Centro Gourmet KitchenAid GuatemalaMeraki Guatemala (who lend us the gorgeous cake stands), Ghirardelli Guatemala, The Chef’s Store, Vivendo de Radiovisión, Vireo Foods, Harinas La Dueña, and Guenari. We couldn’t have done it without you.

#BakeADifference

This was a great activity were we all joined forces and baked 800 cupcakes to collect all of the toys! We had different flavors: Funfetti Cupcakes and Banana Caramel Cupcakes were made by The Baking Room Magazine; then, the Red Velvet Cupcakes and Carrot Cupcakes by Cioccolato Arte en Chocolate; Vanilla & Passion Fruit Cupcakes and Chocolate Vegan Cupcakes by Vitas Mercado Gourmet; and finally we prepared a classic Chocolate Cupcake and a Lemon Vanilla Cupcake.

#BakeADifference team

And if you still want to help out, you can always donate directly to DAR! Any donation, small or big, makes a huge difference in their lives.

You can donate here

Now, back to the recipe. Some of the things we learned is that Cake Flour is crucial for light vanilla cupcakes, but it doesn’t mean that it’s the only way to bake them. You can easily make your own cake flour, we love this simple recipe from Joy the Baker: for every cup of cake flour you need, take out two tablespoons of all-purpose flour and add 2 tablespoons of cornstarch. Sift a few times and you’re ready to roll. Second, preparation. It’s crucial you do not over beat. This recipe bellow uses the all-in-one method. That is, dumping all the dry ingredients into the mixer, add the wet ingredients… and it’s done! This is one of the best ways to avoid over mixing. You can use this recipe as a base for many flavors! Check the notes at the end of the recipe for a lemon version of this cupcake.

Helga & Kitty

Perfect Vanilla Cupcakes

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Orange & Tangerine Curd

A few weeks ago, I had a suggestion from YouTube to watch a show called The Great British Bake Off from BBC. Oh YouTube, you know me so well. I got subscribed to the channel, found a complete season on it (YAY!) and fell in love with both Mary Berry and Paul Hollywood.

Now, let me tell you about the hosts of the show. Mary Berry is a jane Queen of all trades: Chef trained at the Cordon Bleu in Paris, in the 60s she became the cookery editor two magazines. TV Show host, cookbook author… she does it all. And she bakes… like no one. I like to think that she is the Queen of Baking. From what I could see in her videos (I’ve been watching her stuff non stop!) she is amazing. I’d love to meet her or just be around when she’s cooking.  Now, Paul Hollywood is a character. He is tough and serious as Gordon Ramsay is (my dream chef!) on the show. Well, Paul Hollywood is the son of a baker, he stepped into the family business later on (trained to be a sculptor, imagine that!). He has appeared in many shows, and honestly, he explains bread baking like no one’s business. He makes it look so easy! Bread I shall tackle next.

Anyway, inspired by one of the Technical Challenges from The Great British Bake Off, I decided to prepare an Angel Food Cake (you can find the recipe here) served with this Orange and Tangerine Curd with Vanilla Beans. I think I would’ve killed it in the competition! Ahh… a girl can dream.

Kitty

Tangerine Orange Custard

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Marble Cake

Lately I’ve been getting this need to get into the kitchen. Maybe it’s because I am busy during the week with my day job, finishing at 7/8PM. I am readjusting my schedule to this new flow of workload so that I will be me baking during the day once again. Since I’ve been packed, it seemed that the perfect day to bake was Sunday. I walked into the kitchen with the idea of baking but didn’t know what to do. Then it hit me. I remembered that way back when TFK was just starting, I’ve previously made Marble Cake but didn’t get to take the pictures. Honestly, it was more that I was multitasking that I forgot to take the pictures, so I decided to bake the recipe so my family would taste it… And I am proud to inform you, my fellow foodies, that it is a success.It is Wednesday and there’s just two servings left. This is perfect as a Coffee Cake, and for those hot summer days, you can serve it with a scoop of vanilla ice cream.

The trick is to spoon batter alternating the vanilla and chocolate batters, like a checkerboard. Then, with an offset spatula or knife, draw swirls to mix the batters. The cake will turn out marbled. You could also do this with different colored batters for a non-chocolate version of the marble loaf.

Kitty

Marbled Cake

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Vanilla Bean Scones

I’ve been wanted to bake vanilla bean scones since I tried some last year at a Washington, DC Starbucks. Mini vanilla bean triangle  scones that were just the perfect breakfast/cookie on the go. I searched for many recipes, including the classic one we have here at TFK. I remembered that I read that Ree Drummond from Pioneer Woman had the same experience, so I decided to try out her recipe!

Her recipe was such a success that after baking the scones on a Saturday, there were 3 left by Tuesday. Since I used a small biscuit cutter, I was able to get about 25 scones from this recipe. Since we were going away on a Holiday to the gorgeous Lake Atitlán, my mom asked me to whip up another recipe to take with us. Since I was tight on time, I woke up early Wednesday morning (we were leaving just after noon) and baked both recipes. Since I was able to double test the recipe, I decided to try the food processor the second time around to save some time. The scones came delicious as well, but I have to say they came out extra flaky when I used the pasty cutter.

Ree’s original recipe suggests that you dunk the scones in the glaze. For me, just dipping the top was enough for my sweet tooth – the recipe for the glaze is reduced from its original quantities. All around, this became a family approved recipe in just a few hours!

Kitty

Vanilla Bean Scones

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