Doughnuts
Prep Time: 10 mins
Cook Time: 70 mins
Yields: 12
Ingredients
350g strong white flour
Pinch salt
30g caster sugar
50g margarine
7g fast-action dried yeast
65ml warm milk
65ml warm water
1 large egg
Vegetable oil, to deep fry
Cak
Vanilla Cupcakes Recipe
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Prep time
15 mins
Cook time
20 mins
Total time
35 mins
All ingredients must be at room temperature before mixing.
Chocolate Cupcakes omit ½ cup of the flour and replace with ½ cup of Cocoa Powder.
Preheat oven to 350° F.
Author: Gretchen's Bakery
Yield: 16
Ingredients
Unsalted Butter 10 Tablespoons (140g)
Granulated Sugar 1¼ cup (250g)
Eggs Large 3 (150g)
Vanilla Extract 2 teaspoons (or vanilla paste)
Buttermilk 1 cup (237ml) **SEE NOTES
Cake Flour 2 cup (240g)
Baking Powder 1½ teaspoons (7g)
Salt ¼ teaspoon (1.5g)
Instructions
1. In the bowl of your Kitchen Aid mixer with the paddle attachment (or with a hand blender)
cream the butter with the granulated sugar on high speed until light and fluffy, about 5
minutes.
2. Scrape the bottom and sides of the bowl, then add the eggs and vanilla one at a time.
3. Sift the flour with the baking powder and salt.
4. Next you will add ⅓ of the flour mixture and mix well. Then add ½ of the buttermilk and
mix until combined.
5. Repeat this alternating process with the remaining flour and buttermilk.
6. Portion the batter into standard muffin tins with paper cupcake liners filling ⅔ full
7. Bake in a preheated 350° F oven for approximately 20 - 30 minutes or Until Done
Notes
Cupcakes can be stored at room temperature in an airtight container for up to 4 days, or
frozen for up to 2 months
Some people have complained that their batter is runny, this could be due to different ingredients
(mainly milk products) so I am going to recommend a few tablespoons less that 1 cup buttermilk
here
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5 from 1 reviews
Assorted Iced Cupcakes
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You can ice the cupcakes with anything you like really!
I chose Swiss Buttercream, Chocolate variation and Fudge!
It is alot of work to make all 3 recipes, especially for only 16 cupcakes, so you may want to
halve the recipes, or make more cupcakes!
Author: Gretchen's Bakery
Ingredients
½ RecipeSwiss Buttercream *make half the chocolate variation
½ Recipe Fudge Icing
Confetti Chips or sprinkles as needed
Instructions
1. Using the Gretchen's Bakery XL cake decorating kit, decorate as shown in the video!
2. Have fun!
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463
370
Best Vanilla Sponge Cake Recipe
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Prep time
15 mins
Cook time
35 mins
Total time
50 mins
The milk / butter mixture should be hot (about 150°f) when adding to the liaison
A stand mixer is not necessary however it is the best at achieving the ribbon stage with the balloon whip
attachment, a hand beater can be used but be aware it may take almost 20 minutes to reach ribbon
stage
Grease pans with pan grease
Preheat oven to 350°f
Author: Gretchen's Bakery
Yield: 2 - 8" layers or 24 cupcakes
Ingredients
Eggs Large 4 (200g)
Granulated Sugar 1 ¾ cup (350g)
Whole Milk 1 cup (237ml)
Unsalted Butter 1 Stick (8 Tablespoons) (112g)
Vanilla Extract 1 Tablespoon (15ml)
All Purpose Flour 1 cup (130g)
Cake Flour 1 cup (120g)
**most asked question: can I use one or the other of the flour? YES
Baking Powder 2 teaspoons (10g)
Salt ½ teaspoons (3g)
Instructions
1. In the bowl of your Kitchen Aid mixer combine the eggs and sugar over a double boiler and whisk
with a hand whisk until the sugar has dissolved slightly and the mixture reaches approximately
115°f.
2. On high speed whip to ribbon stage, thick and pale colored and is almost 5X from original volume
3. The eggs will take about 5 - 7 minutes to reach the ribbon stage.
4. In the meantime combine the milk and butter in a microwave safe bowl or on the stove top and
melt to just under a boil. Add the vanilla extract
5. By this time the eggs should be ready, fold in the sifted dry ingredients
6. Take out about 2 cups of the cake batter into a separate mixing bowl, and with a hand whisk add
the hot milk-butter to that. Whisk vigorously
7. Add the "liaison" back into the remaining batter in the mixer bowl.
8. Pour batter between the two prepared pans.
9. Bake in preheated 350°f oven for about 35 minutes or UNTIL IT'S DONE
(Cupcakes may take 20-25 minutes)
Notes
For those wanting to make a marble cake divide the entire batter in half and add ½ cup of cocoa
powder to one half, then swirl the batters together in each pan before baking
Store this cake wrapped well and freeze layers until ready to assemble your cake. Otherwise use
immediately to build a cake.
A Note on Doubling this recipe:
Most recipes are no problem to simply double or triple the ingredients amount and proceed as the recipe
states to mix.
However with a recipe such as this one, that requires the eggs reach a certain volume, you may have
trouble to double and especially triple the quantities here, because you are severely limiting the amount
of room for the eggs to gain volume.
If you have a 7qt Kitchen Aid bowl, you can double the recipes, but I will not advise to triple unless you
have a commercial 12Qt or 20Qt Bowl
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CHOCOLATE SPONGE VERSION HERE!
5 from 1 reviews
Chocolate Sponge Cake Recipe
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Prep time
15 mins
Cook time
35 mins
Total time
50 mins
Author: Gretchen's Bakery
Yield: 2- 8" Layers
Ingredients
Eggs Large 4 (200g)
Granulated Sugar 1 ¾ cup (350g)
Whole Milk 1 cup (237ml)
Unsalted Butter 1 Stick (8 Tablespoons) (112g)
Vanilla Extract 1 Tablespoon (15ml)
All Purpose Flour ¾ cup (95g)
Unsweetened Cocoa Powder ½ cup (57g)
Cake Flour 1 cup (120g)
**most asked question: can I use one or the other of the flour? YES
Baking Powder 2 teaspoons (10g)
Salt ½ teaspoons (3g)
Instructions
1. Sift together all of the dry ingredients and reserve aside
2. In the bowl of your Kitchen Aid mixer combine the eggs and sugar over a double boiler and whisk
with a hand whisk until the sugar has dissolved slightly and the mixture reaches approximately
115°f.
3. On high speed whip to ribbon stage, thick and pale colored and is almost 5X from original volume
4. The eggs will take about 5 - 7 minutes to reach the ribbon stage.
5. In the meantime combine the milk and butter in a microwave safe bowl or on the stove top and
melt to just under a boil.
6. Add the vanilla extract
7. By this time the eggs should be ready, fold in the sifted dry ingredients
8. Take out about 2 cups of the cake batter into a separate mixing bowl, and with a hand whisk add
the hot milk-butter to that.
9. Add the "liaison" back into the remaining batter in the mixer bowl, folding gently to incorporate
10. Pour batter between the two prepared pans.
11. Bake in preheated 350°f oven for about 35 minutes or UNTIL IT'S DONE
(Cupcakes may take 20-25 minutes)
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2.1k
11k
40
Buko Pie
Ingredients:
2 cups all-purpose flour
1/3 cup butter
1 teaspoon salt
1/3 cup vegetable shortening
6 to 8 tablespoons cold water
2 cups young coconut meat
3/4 cup granulated white sugar
1/2 cup cornstarch diluted in 1/2 cup young coconut water
1/2 cup evaporated milk
Cooking procedure:
1. Create the crust
1.1 Combine flour and salt then mix using a balloon whisk.
1.2 Add butter and shortening then mix using a pastry mixer.
1.3 Gradually add cold water a tablespoon at a time while mixing the ingredients.
1.4 When everything is completely mixed, gather the mixture and divide into two equal parts.
1.5 In a flat surface flatten each of the dough and roll using a rolling pin until wide enough to
fit an eight or nine inch cake pan. Note: Sprinkle flour over the flat surface to prevent the
dough from sticking or use a silicon mat.
1.6 Arrange the first dough over the cake pan. This will be the base.
1.7 Set the second flattened dough aside. This will be needed after arranging the filling in the
cake pan.
2. Make the filling
2.1 Heat a saucepan and pour-in the milk. Let boil.
2.2 Add the granulated white sugar and stir.
2.3 Put-in the young coconut meat and cook for 3 minutes.
2.4 Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking.
Cook until the texture thickens.
2.5 Turn-off the heat and allow the mixture to cool down.
3. Preheat oven to 375 degrees Fahrenheit.
4. Arrange the cooked filling in the cake pan.
5. Put the second crust over the filling and seal the sides.
6. Create holes on the secondary crust using a fork. This will serve as exhaust vents that will
prevent the crust from deforming.
7. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may
vary; make sure to check the color of the crust to determine if baking is complete.
8. Let cool and serve. Share and enjoy!
Filed Under: Dessert Recipes, Pie Recipes, RecipesTagged With: Buko Pie, Buko Pie
Recipe, colettes buko pie, Filipino Desserts
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