HISTORY
I received an oven and a complete set of baking utensils from my best friends last Christmas and I never got to use them until August this year. I saw them collecting dust under our kitchen table, so I took them out for a spin and came up with my first batch of red velvet cupcakes.
And they came out fine. Some people thought they were good, good thing I didn't. So I kept on looking for the perfect red velvet cupcake recipe. Five recipes after, I took what I thought was each recipe's strength and came up with my own version.
They are moist, dense, and packed with a killer cream cheese frosting. I made them bigger too, coz the regular cupcakes don't seem enough. haha!
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Then I wanted to make another discovery. I created dark chocolate cupcakes with peanut butter frosting.
They came out nice too, but I had to do something about the very sweet peanut butter frosting. I wanted something different from the frosting. I know it has to taste like peanut butter, but I wanted it to taste like a frosting too, and not just peanut butter on top of a cupcake. So I tweaked it a little bit and came up with this amazing and a personal favorite, Peanut Butter Cups. I added Chocnut on top for novelty.
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But the booze made the cupcake too dry, so I had to throw in a few sour cream scoops to make the bread more dense and moist. Now it's perfect!
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Finally completing my final four is the black-bottom cupcake. I wanted to do a complicated-sounding cupcake, one that looks difficult to do. Well, here it is. I wasn't expecting the custard texture on top since they looked like chocolate marble cupcakes from the photos. But yeah, they're like egg tarts on top of a chocolate cupcake. I tried cooling them in the fridge and they were amazing!
Though instead of using chopped dark chocolates, I used chocolate chips for the cream cheese filling. They aren't too sweet, but perfectly moist and just plain wonderful. I am proud of my black-bottom cupcakes.
So there's my cupcake kitchen story.
Wanna hear more?
As a kid, I've always wanted to become a chef, not a pastry chef, but a chef that cooks mealtime food. But I wasn't allowed to play with fire back then. And so I thought I wanted to bake because it involves no open fire, and the concept of having a liquid batter turn into something solid like bread is amazing to us kids back then. Magic, ganun.
Mom got me an Oven Toaster ready banana cake mix from the grocery one day. It contains what looked like plain flour to me. I just mix it with water, an egg and a banana. Easy diba? It came out fine I guess. But I didn't eat it, I didn't think banana cake tasted like what cakes ought to be. Where's the icing? The colorful happy birthday fonts on top? Shame. My yaya had to eat it. I thought I wasn't good at baking at all. Tried the instant chocolate crinkles instead, burnt them.
I told this horrible and traumatic story to my friends, and one ended up teaching me how to work around the oven. I made alien green velvet cupcakes.
Now I think I can bake. =D
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Wadough's is for all the kids out there who stopped trying because they think it's too darn hard to bake, or you'll overcook it and you have to eat it by yourself coz you made your mom pay for it, or your dough simply won't rise.
Wadough's is for all the kids out there who stopped trying because they think it's too darn hard to bake, or you'll overcook it and you have to eat it by yourself coz you made your mom pay for it, or your dough simply won't rise.
But here's what I learned. Back then, I didn't understand what fahrenheit or celsius meant. I didn't know that baking soda and vinegar react violently when mixed together. I didn't know you can still divide half a cup and call it 1/4 cup. I didn't know a lot of things, so I failed. But hey, I know them now, and finally I can make doughs rise. I can make them moist or dry if I want them to.
All because I studied math and science. Biology is different. You don't learn that in school. It's crap.
So there. I'm trying to be funny and smart, I hope it worked.
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