Be a Kid All Over : Indulge in a Tasty Cupcake

When we were children, cupcakes were some of our very favorite treats. Parents took the extra special time to carefully mix, bake and decorate these miniature treats to the great appreciation of all those who were lucky enough to enjoy them. They were fun to make with the family and an evening could care freely spent creating these tasty morsels. They were made for special birthday parties, a great report card and for an exceptional achievement or milestone. These treats were easy to make, easy and fun to eat, they were the perfect single serving, and they were easy to clean-up.

cupcakes

As children grew up and interests changed, jump ropes made way for nail polish and eyeshadow, while “cooties” made way for asking girls out on movie dates. Things changed and such childish treats as cupcakes were abandoned for other such treats, such as a full sheet birthday or celebratory cakes.

In college and early adulthood years, it would be very rare to see them donning any social party tables. Sodas were replaced with alcoholic beverages, sweets with chips and other such snacking foods.

But, recently there has been an interesting revival of the infamously neglected cupcake within all age segments of the population. It has become popular again to want this special treat so much so that we are finding celebrities stopping, often daily, to enjoy the delectable treats. Many gossip magazines have written articles and taken voluminous pictures of this new phenomenon among celebrities. And, as is the case most of the time, celebrities tend to be the ultimate trendsetters. The majority of the population looks toward celebrities for fashion tips, cool lifestyles, and many other instances. They want to, literally, be like the stars and so how better to achieve this than by imitating what they do.

These miniature cakes are now once again being appreciated by young and old for their perfect portion sizes and their fun unique variations. Would you like sprinkles, frosting, or chocolate chips on that? What color would you like the sprinkles?

They can be multi-colored, stars, beads, or one solid color. Would you like chocolate, strawberry, vanilla, or a multitude of other frosting flavors; and instead of chocolate chips to add that extra special touch, why not coconut or peanut shavings? Better yet why not some sprinkles or jimmies for that extra sweet taste, And those choices don’t even include the different flavors available in the actual cupcake itself! Why not chocolate vanilla swirl or mocha peanut butter blend? And what about the wrapper the delightful treat sits in as it patiently waits for a person to pick it up? You can have pink, silver foil, holiday seasoned, and the list goes on of all the possible wrappers you can choose from. So many choices, so little time definitely illuminating the additional reasons why they are such a beloved treat for people young and old. And, they have a wonderful way of making people feel younger. But you need to prepare them right and a good way to do that is by using a stand mixer, personally, I prefer the Kitchenaid professional 600, but you can go for cheaper stand mixers also. They feel like a special treat in one’s hand, especially the uniquely decorated ones. No two are exactly alike, that is another great reason why people seem to adore them so! Cupcakes are definitely making a comeback and we are all so lucky for this fact!

Pearl Tapai Compote

Pearl Tapai compote is very easy to make, perfect for those of you who just started learning to cook. To be more delicious can be served cold with ice cubes or shaved ice.

Pearl Tapai Compote

Ingredients compote Tapai Pearl:

  • Tapai cassava, 250 grams, diced
  • Sago pearls, 75 grams, boiled until cooked
  • fro, 100 grams, boiled, thinly sliced
  • Coconut milk, 800 ml of 1 / 2 coconut
  • pandan leaves, 2 sheets, summarize
  • Sugar, 150 grams
  • Salt, 1 / 2 teaspoon

How to make a compote Tapai Pearl:

  • Boil coconut milk, pandan leaves, sugar and salt over medium heat, stirring frequently until boiling.
  • Enter tapai cassava and fro. Bring to a boil again, remove from heat.
  • Pour compote tapai in a serving bowl, add the pearl to it. Serve warm.

Recipe for 5 servings compote Tapai Pearl

Pumpkin Muffins with Fruit Toppings

For Mother’s Day, I decided to make a treat everyone could eat.  That meant I would have to make something that was low fat, low sodium, and mostly paleo.  I found this recipe that looked pretty good on Paleomg.  My husband wanted something in individual servings so he wouldn’t eat too much!  I used parchment muffin cups that worked really well.  This recipe made enough for seven people with a little left over for the next day.

Pumpkin Muffins with Fruit Toppings

Pumpkin Muffins with Fruit Toppings

Ingredients

  • Pumpkin Muffin
  • 1-16 oz can of pumpkin
  • 1 cup of honey or sweetener of your choice
  • ⅔ cup of olive oil
  • 9 eggs
  • 3 tsp vanilla
  • ¾ cup of ground flax seed
  • 3 T cinnamon
  • 1 T ground ginger
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 2 tsp sea salt
  • Fruit Topping
  • 6 cups of fresh or frozen berries. I made three separate batches. One blueberry, one raspberry, and one strawberry. 2 cups for each small batch.
  • For each small batch:
  • 2 T honey or sweetener of your choice
  • 2 T lemon juice
  • 2 T arrowroot powder

Instructions

  1. Preheat oven to 350′
  2. Setup muffins tins with muffin paper cups or grease 3 4×4 dishes.
  3. Mix together pumpkin, honey, oil, eggs, vanilla, and spices.
  4. Add ground flax seed, baking soda, baking powder, and salt. Mix well.
  5. Fill muffin tins or separate and fill 3 4×4 dishes.
  6. Bake for 20-30 minutes.
  7. Using three medium saucepans or one large saucepan, add berries and cook over medium heat.
  8. Add honey, lemon juice, and arrowroot powder. Stir frequently.
  9. Cook until berries break down. About 10-15 minutes.
  10. Take berries off of heat and let thicken for about 5 minutes.
  11. When muffins are done top with berry mixture.
  12. These are best when warm. Store in the refrigerator.

Milk Pudding Strawberry Sauce Recipe

Milk Pudding Strawberry Sauce Recipe

Ingredients for Milk Pudding Strawberry Sauce:

  • 1 / 3 pack of white powder
  • 50 cc of liquid milk
  • 30 grams of strawberries, in a blender with 50 cc water
  • 1 / 2 item egg whites
  • 1.5 tbsp sugar

Strawberry Sauce Ingredients:

  • 30 grams of strawberries, in a blender with 50 cc water
  • 1 tablespoon granulated sugar
  • Flour corn taste

How to Make Milk Pudding Strawberry Sauce:

  1. Boil the juice in strawberry jelly and 1 tablespoon granulated sugar
  2. Beat the egg whites with sugar until thick
  3. Pour batter into egg whites for the te; ah shaken, bit by bit, stirring evenly.
  4. Take the mold, wet it with water, then pour batter pudding and chill.
  5. Remove pudding from the mold, serve with strawberry sauce.

How to Make Strawberry Sauce:

  1. Boil strawberry juice and sugar until dissolved.
  2. Thicken with cornstarch and stir well.
  3. After boiling, remove and let cool.