Boterachtige cupcakes

45 reacties op „Boterachtige cupcakes“

• phynkee on Mar 1, 2007 at 4:19 pm

  wow! may bago na naman akong ibe-bake. everybody in the house loves your muffin recipes, tried already the corn and berry muffins. hubby is requesting me to bake muffins again for breakfast. i’ll bake this instead.

• Rizza on Mar 1, 2007 at 4:23 pm

  Hi Miss Connie, you make it sound SOOOOO easy Is it possible to do this using a turbo broiler?

• peasmom on Mar 1, 2007 at 8:43 pm

  May I ask what sourmilk is?

• Connie on Mar 1, 2007 at 9:05 pm

  phynkee, di nakatikim asawa ko nyan. binaon lang ng mga bata. masaya naman daw classmates nila hahaha

  Rizza, yes, but the baking time might be shorter.

  peasmom, 1 cup milk + 1 tbsp. lemon juice.

• pomsie on Mar 2, 2007 at 2:34 am

  Hi Connie

  Nice to know… leaving the cupcakes in the oven after turning it off, makes it perfect

  Just love your site, it is a time off from work.

  Pomsie

• taj on Mar 4, 2007 at 6:01 pm

  really looks good, connie. parang naaamoy ko na yung butter. thanks for the tip. may i ask… anong purpose ng sourmilk?

• Connie on Mar 5, 2007 at 9:00 am

  Pomsie, took me a long time to learn that trick hehehe

  taj, you can use regular milk but the sourmilk provides a nice contrast to the sweetness of the sugar and the flavor of the cooked cupcakes is just so much better.

• Lani on Mar 5, 2007 at 2:37 pm

  i want to try this recipe. do you think buttermilk can be substitueed for the sourmilk?

• Connie on Mar 5, 2007 at 2:42 pm

  Lani, same thing, just different names.

• Kelly on Mar 5, 2007 at 3:34 pm

  I was wondering if you have a measuring cup that measures 1/5 cup the recipe calls for 4/5 cup sugar). I have the regular measuring cups that measure halves, thirds, and quarters. Do you know how much 1/5 cup (or 4/5 cup) is using the standard measuring cups?

• Jena on Mar 5, 2007 at 8:47 pm

  Hi Connie

  I love cupcakes and I decided to try this recipe. I followed it to the letter but they turned out quite dense and heavy. Are they supposed to be that way?

  thanks

• Connie on Mar 6, 2007 at 9:00 am

  Kelly, it’s somewhere between 3/4 and 1 cup.

  Jena, yes, they are supposed to be like that because it is a butter cake recipe. If you prefer the mamon type of cupcakes you will need a sponge or chiffon cake type of recipe for that.

• cris on Mar 7, 2007 at 8:10 pm

  that is a muffin not a cupcake, becoz a cupcake has a frosting on top.

• Connie on Mar 8, 2007 at 1:39 pm

  cris, it is the TYPE of batter and the MIXING process that distinguishes a cupcake from a muffin. The frosting is irrelevant. I suggest you research on it so you don’t embarrass yourself.

• cris on Mar 8, 2007 at 3:20 pm

  Before I have said that, I read on the internet that cupcake has a frosting or icing and I saw on cupcake blogs and I noticed all of their posted picture of cupcakes has an icing or frosting. That’s why I arrived on that conclusion. Thanks for the information.

• cris on Mar 8, 2007 at 4:24 pm

  Based on my research on the internet, FROSTING IS RELEVANT TO CUPCAKE.

• Connie on Mar 9, 2007 at 2:59 am

  okay, cris, and kittens are offspring of dogs.

• Cel on Mar 17, 2007 at 3:04 pm

  hi connie,

  i thought i’d give this a try tonight. you see, cooking and baking (oh, and washing dishes) are my forms of therapy when i’m under a lot of stress. unfortunately, i must have incorporated too much air into the batter kasi bumagsak pa rin ang gitna.:???: it tasted really good, though. hindi ko natiis, i had to try one of them as soon as i took them out of the oven. sunken center or not, i’m sure mabilis pa rin mauubos ‘to. btw, i am proud to say na 3rd baking project tong cupcakes na to in my brand-spanking new oven. the first one was the chicken ala sinigang (ur recipe, of course) and the third was chicharon (pampabata). the old stove gave up the ghost last week so binilhan ako ni grampa ng bago. yay!!! :lol::mrgreen:

• Rica on Mar 22, 2007 at 1:44 pm

  I will definitely try this at home! para sa mga kapatid kong matatakaw! hehe…good work Mam Connie!

• dhay on Apr 11, 2007 at 7:06 am

  ms connie,
  what kind of milk did u use for the sourmilk combo? we have the usual milk at home - 3% or homo. or are u referring to evap like carnation instead? and is it the same goes for your special puto recipe? when i baked it over the weekend, i used the 3% milk and not carnation (can)?
  thanks

• Connie on Apr 11, 2007 at 5:14 pm

  dhay, alaska milk (in box). just add 1 tbsp. of lemon or kalamansi juice. i DON’T recommend evap.

  re puto, the details you want is in the second paragraph of the puto entry.

• Sarah on Apr 28, 2007 at 7:51 am

  Hi Connie, I have a suggestion, instead of using buttermilk in your cupcake try using sour cream instead. You’ll have the most tender cupcakes ever. Try not to over beat the batter to prevent the crackings and that dome shaped on top.

• issa on Jun 15, 2007 at 2:59 pm

  puwede bang skimmed milk ang gamitin? tnx

• Connie on Jun 15, 2007 at 8:08 pm

  thanks for the tip, Sarah.
  Issa, I wouldn’t recommend it. If the milk fat worries you, you can try yogurt.

• issa on Jun 16, 2007 at 3:52 pm

  tnx, i wanted to check kc i have skimmed milk stocked in the pantry, sayang kc.

• Melit on Jul 8, 2007 at 5:15 am

  Hi Connie,
  I’m a full time mom, who loves to experiment on food. I wonder if you have the recipe for egg cracklet. I’ve been experimenting on how to make this type of cracker for quite a while, but can’t make it right, so I finally I gave up. Hope you could post the recipe. Thank’s.

• rush on Jul 9, 2007 at 9:40 am

  you know what, Ms.Connie? since i discovered your blog, im so happy reading not only the recipe itself but the comments your avid fans wrote thereafter. sa kanila ako nakakakuha ng ibang suggestions and possible substitutes. like the one made by sarah, she uses sourcream instead. at least meron din pagpipilian. ms. connie, how will i search ba for more recipes? im just trying to click and click kaya dami ko na rin naipon, pero gusto ko po sanang mag-search pa, ano bang dapat gawin? God bless!

• rush on Jul 9, 2007 at 9:52 am

  You know what, Ms. Connie? since i found out your website/blog, im so happy about your efforts, i really love cooking and baking, and im so happy about your blog because i found not only recipes but helful hints too from your avid reader. just like from sarah on this particular recipe. thank you so much for everything. btw, may i ask, how can i search for more recipes? where should i start? thanks again and God bless!

• Connie on Jul 10, 2007 at 12:52 am

  no problem, issa.
  Melit, is that galletas de patatas? Sorry, I don’t know how.

  rush, use the search box at the bottom of each page or the category links.

• Melit on Jul 18, 2007 at 7:41 am

  Yes, I think that’s the other name for it. It’s available in most of the filipino online groceries, but it’s good when you make it yourself, right? Thank’s for writing back.

• precy on Jul 27, 2007 at 6:29 pm

  Hi Ms Connie,

  really love ur site!!! I will try this recipe tom but Can’t find vanilla here in aust. I just found a bottle of Immitation Vanilla, is that ok? do I have to use more than a tsp?

• Connie on Jul 28, 2007 at 10:48 am

  Melit, I don’t have the recipe for that. Besides, that’s too ma-trabaho for me hehehe

  Precy, I’m not familiar with “imitation vanilla”.

• Donna on Aug 30, 2007 at 9:51 am

  I had a hard time mixing the butter and sugar to achieve the light consistency. Can I melt the butter first? The cupcakes tasted great but the middle part sunk. Parang sponge cake yung texture.
  btw, i love your website

• Connie on Sep 3, 2007 at 12:05 am

  Donna, no don’t melt the butter. If the center sunk, the oven was too cool.

• Donna on Sep 6, 2007 at 6:36 am

  thanks connie. i luv ur website.

• Nins on Sep 7, 2007 at 11:20 am

  Hi Connie I stumbled upon your website two days ago. Boy did it make my day!

  I’m a working mom and a self-taught novice baker. My daughter Toni is turning 2 in November. We’ve only recently let her try my baked goods. My husband and I are trying hard to postpone introducing her to sweets.

  I can’t wait to bake these buttery cupcakes for breakfast tomorrow. You’re inspirational!

• beth on Nov 9, 2007 at 4:49 pm

  wow,connie!!another wonderful recipe.i’ll also try this.connie,do you know what a barquillera looks like?i wanted to make business out of making barquillos but i can’t seem to find that particular contraption.i’ve been to quiapo but the store people there would just give me creepy looks coz they don’t know what it is.i do have this rectangular cast iron thing that my friends gave to me as a gift.pwede kaya un?? i found a simple recipe kc for barquillos.i borrowed this really swell cookbook entitled CEU PRIZE-WINNING RECIPES from a good friend of mine.d recipe calls for cooking it by spoonfuls on a hot barquillera,then rolling d barquillo by means of a stick.

  i just got to thinking that,maybe,parang kamukha nung nilulutuan ng mga lumpia wrappers?hope you can help me on this,connie.

  thanks and bountiful blessings upon you,connie!!!

• Connie on Nov 10, 2007 at 8:03 am

  Nins, saw your site. Where in UP Diliman are you?

  beth, a barquillera is three hotplates that rotate from a single pivotal point. The batter is poured over one, the barquillera is moved and batter is poured into the next, and then the next. By the time that batter has been poured onto the third plate, the waffle on the first plate would be semi-set and it is flipped over. Same thing is done with the waffle on the second plate, then the third plate. Then, the cooked waffle is rolled on the stick. The second waffle is rolled over the first and the third is rolled over the second. That gives the barquillos the layered texture. As it cools, it becomes crisp.

• beth on Nov 11, 2007 at 4:56 pm

  thanks,connie!!now, i know na what a barquillera looks like.thanks talaga for d tip.

• laida on Nov 28, 2007 at 2:14 pm

  hi connie,

  how many cupcakes would this recipe yield? and would it be ok to use those cupcake paper cups instead?

  looking into giving these as gifts to my ofcmates kasi. thanks!

• Connie on Nov 28, 2007 at 7:36 pm

  Laida, around 10 if I remember correctly.

• DAHL on Feb 1, 2008 at 8:38 am

  ms connie,

  your recipes and tips are soo practical for harassed working mothers (of 5 bagets!) like me. thank you very much..God bless always.

  sana you have recipe for ginataang langka or tilapia. whenever i attempt to cook ginataang tilapia, soggy yung fish and di ko masyadong malasahan yung gata. maybe, i added too much water. i can’t get the exact measure of water to add to the kinayod na niyog kya very thin yung coco milk.

  dahl

• Connie on Feb 1, 2008 at 11:49 am

  dahl, “sana you have recipe for ginataang langka or tilapia.”

  Huh? Wala pa ba?? Sus, ilang beses na naming inulam yan these past few months, hindi ko pala na-blog?

• elvie s.lorenzo on Mar 1, 2008 at 3:07 pm

  Connie,

  thanks again sa mga recipe!i wish madami snang ingr. dito sa overseas na madaling mabili para sa mga pinoy recipe. But then TYOU! so much…GOD BLEE YOU AND YOUR FAM.
  lv/

• rana on Mar 2, 2008 at 1:47 pm

  Where can I buy a barquillera and do you have a good recipe for barquillos?

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