Wagi! Yun ang masasabi ko sa aking baking adventures na wala pa yatang dalawang buwan.
Paminsan-minsan ay nakararanas din ng mga pagkakamali. Tulad ng…
– ilagay daw ba agad ang icing sa bagong lutong cupcakes e di nalusaw agad.
– makalimutan daw bang ilagay ang kalahati pang tasang harina mabuti na lang at masarap pa din ang naging resulta ng extra moist chocolate muffin.
– kulang ng saging kung kaya’t may kulang sa lasa ng banana cake.
Mga pagkakamali ngunit sa pangalawang beses ay tagumpay na. Ang kinatutuwa ko ay kinakain pa din ni A at ng batang makulit.
Wagi hindi ba?
Ito ay tunay na pagwawagi…
75g Softened butter
75g Caster sugar
88g Self-raising white flour
2 Small eggs
1/2 tsp Vanilla extract
icing sugar, to dust
Lemon cream cheese icing (recipe below)
Pre-heat oven to 180 deg C for 10 minutes. In the meantime, lightly grease a 6-cup muffin pan.
Put all ingredients in a large bowl except for the eggs. Crack the eggs into a cup and beat lightly with a fork.Â Pour into the mixture and beat until smooth and creamy. Fill in each muffin hole three quarters full with the mixture and bake for 20 minutes or until cooked and golden. Transfer to a wire rack to cool. (This is when you could prepare the Lemon cream cheese icing.)
Cut shallow rounds from the center of each cupcake using the point of a knife. Cut in half. Spoon approximately 3 teaspoons of the prepared icing into each cavity, position 2 halves of the cake tops on it to resemble butterfly wings. Arrange walnuts in between. Dust with icing sugar and serve.
Lemon Cream Cheese Icing
30g Cream cheese, softened
15g Butter, softened
1/2 tablespoon lemon juice
3/4 cup icing sugar
In a small bowl, beat cream cheese and butter. Add the lemon juice and icing sugar and beat until smooth.
Para sa Litratong Pinoy #27: Ang Pagwawagi.