The Apex High Bakeress

A Brazilian's Adventures in High Altitude Baking


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Neopolitan cupcakes! (no recipe!)

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these were not only super fun to make, but delicious and the beginning of my pro frosting adventures! the recipe will be posted lated its the same recipe i use for my german chocolate cake base.

after the cupcakes cooled i stuffed them with strawberry preserves and some i also put creme cheese.

the frosting is a vanilla butter cream.

frosting

3 sticks softened butter

5 cups powdered sugar

2 tbsp heavy cream

2 tbsp. vanilla extract

 


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Blueberry Greek Yogurt Muffins

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This recipe was one of my more successful trial-and-errors for things I’ve never ever baked before in my life, like muffins! (which i have just recently discovered is completely different from a cupcake!)

They came out so beautifully fluffy- no SPONGY it was incredible! if you are gonna try this recipe and you are in the low-lands or anywhere higher then 5,600 FT  make sure to alter the recipe (two table spoons more of flour if you are lower, a few more if you are higher, always add a little bit at a time instead of it all to make sure you get the right consistency!

lets gather our things;

1 egg
3 cups minus 3 tablespoons of flour (add more or less tbsp accordingly)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
dash of cinnamon
1/2 a cup of canola oil (or vegetable if you prefer)
1 1/2 cups of plain greek yogurt
2 cups of fresh blueberries
two tbsp. raw sugar
vanilla extract
coconut oil or butter (for greasing the pans)

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First lets preheat the oven to 385 and Lets combine our dry ingredients, flour, salt, baking soda, powder, nutmeg and sift it all!

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then we take our sugar, greek yogurt, vanilla, egg and whisk it for a few minutes (by hand works much better so you don’t over mix)

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meow we mix our dry ingredients with our wet mixture and mix only for a minute or so as to not over mix, when you add the blueberries only fold for about 15 seconds and leave about half a cup of berries out.

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i like to grease my pans with coconut oil, and then grease my hands as i roll the dough into a circular shape (this won’t be easy as the dough should not be hard enough to manipulate so if you prefer to use a spoon to scoop it would be less messy!)

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add remaining blueberries and press to the tops of the muffins and generously cover the mixtures with raw sugar for a delicious crunch!

bake for about 15-17 minutes or until a toothpick comes out clean!

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