The first cupcake, really, what I’ve done in almost three years of blogging! Complete with cream cheese frosting and everything! And the reason couldn’t be more important.
During the month of October there is an “event” on the network calling Pink October (Pink for October) which aims to increase and raise awareness about the breast cancer that attacks so much women How much men (on a smaller scale).
This “joke” on the internet started in 2006 by chance when Matthew Oliphant I made a website full of pink material as a joke and a co-worker said that a website would never look good with pink/pink as the main color. Matt He didn’t agree and asked for suggestions for pink websites… and with so many, the idea of holding the event in October came up as it was the month to raise awareness of this type of cancer.
If you’ve seen several pink/pink websites these last few days and a little bow, you already know why. One of the actions is to change the site’s natural color to pink during this month. In addition to other actions aimed at fighting breast cancer, which is the most prevalent among women worldwide.
The question is: Anyone can get cancer, that’s a fact. The difference is: if discovered in time the chances of treatment and cure are infinitely greater, that is, seek help in the beginning. To do this, it is necessary to carry out the mammogram and the auto-examjust so you can stay alert.
You, my dear reader e my dear reader, there must definitely be at least one cool person who is a woman, right? I have at least three, so say hello to them for their mammogram exam. And you too, reader! I’ve been told it’s not the most pleasant thing in the world, but that discomfort is worth the effort. I believe.
Well, as changing the colors of the blog wouldn’t be very interesting, I contribute with these Pink Vanilla Cupcakes filled with Dark Chocolate Ganache and Cream Cheese Frosting.
I really liked the result! It wasn’t too sweet or cloying, the “frosting” of cream cheese It is different. No, it’s not bad, I found it strange, because I’m not used to it. It worked out better than I imagined, and generates less guilt than buttercream!
I finally understood why our brothers Americans love the cupcake so much: it’s really fun to make! Baking and everything else.
Vanilla, Chocolate and Cream Cheese Cupcake
Makes: 12 units
Ingredients: CUPCAKE
- 2 eggs
- 207 g wheat flour (or 1-1/2 cups.)
- 163 g crystal Sugar (or 3/4 cup)
- 113 g butter without salt (room temperature)
- 125 mL leite integral (1/2 cup)
- 2 soup spoon vanilla extract (or 1 tsp essence tea)
- 1/4 c. tea refined salt
- 2 c. tea chemical baking powder
- Pink gel coloring as needed
Ingredients: CHOCOLATE GANACHE, Filling
Ingredients: CREAM CHEESE TOPPING
- 60 g butter without salt (room temperature)
- 215 g impalpable icing sugar (sifted)
- 1 c. tea vanilla extract
- 1/4 c. tea refined salt
- 115 g cream cheese (ice cream)
1 cup: 250mL | 1 tablespoon: 15mL.
Modo: CUPCAKE
- Preheat the oven to 180ºC and prepare the cupcake pan by applying a layer of oil on the surface, except in the cavities. Place the #0 paper cups.
- In a container, sift the wheat flour, baking powder and salt. Mix and set aside.
- Mix the milk with the vanilla extract. Reserve.
- In a bowl, beat the sugar and butter at medium speed until smooth and pale, 4 minutes. Add the eggs one by one. Then, alternate between the dry ingredients and the milk until it runs out.
- The amount of dye is very small as it is a gel which is more potent than the liquid, about the tip of a coffee spoon. Add little by little until you get the desired color intensity.
- Transfer the dough to the molds, filling it about 2/3 full, that is, leave a space of 1/3 without dough, as it will grow. Bake for 20-25 minutes, test with a toothpick.
- Remove from the oven and let it cool completely before continuing the process.
Mode: CHOCOLATE GANACHE, Filling
- In a bain-marie, melt the chocolate, stirring occasionally, being careful not to get steam or water. Once it melts completely, remove from the bath and add the cream. Stir vigorously for 5 minutes or until warm. Reserve.
- To use it as a filling, I didn’t put it in the fridge, as it is easier to use it more pasty than solid. To fill it, you need to cut the cupcake (see below) and remove a “cap” from it. I think the photos are self-explanatory, right? 🙂
Mode: CREAM CHEESE TOPPING
- In a bowl, combine the butter, icing sugar, salt and vanilla. Beat until well combined, approximately 4 minutes. Then, add the chilled cream cheese and beat just enough to combine, 2-3 minutes. Don’t beat too much.
- It is ready to be used in the piping bag. I used a nozzle… star? Or is it pitanga? I don’t know the size either, hahahahah The nozzle used doesn’t have any markings… But I think that pitanga nº17 should do the job.
- The coverage holds up well without falling apart, so you can work without rushing. However, it must be taken into account that the weather was cool on the day I did it. When it goes into the fridge, it becomes firmer.
- To decorate, I used colorful heart and sugar sprinkles.
- Paper molds: they were from Mago nº0, I noticed that they are slightly taller, about 0.5cm, compared to an “unbranded” one (actually there is one, but the packaging disappeared a while ago).
- Colorful heart candy: It’s not that delicious to eat straight, it doesn’t have much taste. But as it will be ingested with the other parts, you don’t even notice it. It’s from Mil Cores.
- Colored sugar: release the dye in your hand