About All My Sugar

5:35 AM / Posted by Mariel / comments (0)

One of the reasons I put off blogging for so long, aside from a sense of overwhelm and amazement surrounding my recent wedding, was that I also couldn't decide between moving to a new blog address, AllMySugar.com, or staying here at NyMinuteNow.com, business as usual. On one hand, I felt that I was outgrowing this space, and it didn't help that I've been barely in NYC this past year. And on the other hand, this blog has made so many ties online and offline that moving web addresses almost feels like actually moving offices, or even houses. From the customized sidebars, blogging series, to of course, the posts themselves...there is so much history here.

Read about these lovely hand-cut noodles at AllMySugar.com :)

So by the looks of it, I'll be writing my food-related entries there, in the same way I started posting my beauty articles at BeautyintheBigApple.com.

Think of it as spring-cleaning my online life, or opening up a new home for these thoughts that I like to share with the world, or for a handful of friends who check in every now and then. Also, as my Yummy.ph blog features all baking-related posts, I can use the new space to talk about the other things I make that don't require an oven. I'll also channel all my Mystic Pizza dreams and talk about places where they serve good (or bad) food, have great (or not so great) service, and so forth. We'll see how it goes!

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Perfecting Blueberry Muffins

11:09 PM / Posted by Mariel / comments (4)

[Reposting from "Baked!" at Yummy.ph ("Perfect Muffins") January 21, 2010]

Perfectly domed muffins require precise ingredient measurements and
the right oven temperature.

If there’s one baked treat that has proven to be the most elusive, I would say it would be muffins—blueberry ones, in particular. Sure, in the past I’ve made banana chocolate chip "muffins" from a basic banana bread recipe; or even airy chiffon vanilla cupcakes, but those are quite different from the honest-to-goodness breakfast domes—perfectly crusty outside, cakey and crumbly inside—that we all look forward to in coffee shops and bakeries.


It has taken me a year to finally come up with blueberry muffins I would be proud to share with the world. After dozens of flat, sunken disasters, I’ve deduced that there are two essential things a home baker must have when broaching the crusty/cakey-dome territory: a kitchen weighing scale and an oven thermometer.


For two reasons: One, a good weighing scale—ideally digital with a ‘zero’ button—ensures precise proportions of ingredients, in the same way as using measuring spoons for baking powder and baking soda help achieve perfect leavening balance in the recipe.


Two, just as one would tediously measure dry and wet ingredients, one should also factor in the right oven temperature. In the recipe I’d modified below, "Good Eats" host Alton Brown recommends preheating the oven to 380°F and raising the heat to 400°F upon placing muffins inside the oven. This temp-tango is achievable with the use of an oven thermometer. And even if one’s kitchen is equipped with an electric oven, a proper temperature reading helps a baker gauge oven calibration and watch out for maintenance or repair requirements.


Good news is, these two initially unnecessary kitchen gadgets aren’t ultra-pricey investments: My thermometer from Landmark cost less than P400, and the digital scale from the department store set me back around P980—worth the mini-splurge considering a can of Comstock blueberries from the grocery, or a bag of frozen ones from Healthy Options are way too precious to be tossed in the trash if the muffins fall flat or form undesirable concave dips in the middle.


That said, baking truly is a numbers game. But for every patient participant, the rewards can be very fulfilling—and delicious.

Blueberry Muffins


Yield 12 medium-sized muffins or 6 extra-large ones Prep Time 15 minutes Baking Time 15 to 20 minutes


1 cup plain yogurt (or two 125-gram packs of Nestle Creamy yogurt)
1/4 cup vegetable oil
1/2 cup sugar
1 small egg

6.25 ounce cake flour
pinch of salt
1 teaspoon baking powder
1/2 teaspoon baking soda

3/4 cup blueberries (or 1 can of Comstock blueberries, drained); reserve 1/4 cup for the topping


1 Use a fine sieve or a regular strainer lined with cheese cloth to drain extra liquid from yogurt. You’ll end up with about half a cup of thick yogurt. Set aside.

2 Preheat oven to 380°F. Grease a 12-cup muffin pan with oil or cooking spray, or use cupcake liners for easy removal and cleanup.

3 In a medium bowl, sift all dry ingredients together and discard tiny leftover lumps.

4 In a large bowl, blend yogurt, vegetable oil, sugar, and egg until pale yellow. You can either use a hand mixer or large whisk for this.

5 Add dry ingredients and stir for exactly 10 counts. Do not overmix or you’ll end up with holes—or ‘tunnels’—inside the muffins. Gently fold in 1/2 cup of blueberries into the batter for 3 counts and stop immediately. (Don’t worry about the flecks of flour, they’ll disappear during baking.)

6 Pour batter into muffin cups and top each one with a small mound of berries. Place in the oven and raise temperature to 400°F.

7 Bake for 15 to 20 minutes. Turn pan around after seven minutes to distribute heat evenly. Muffins are ready when a toothpick inserted comes out clean or lightly crumbed.

8 Let muffins cool inverted on a parchment paper-lined wire rack. Store in a Ziploc bag in room temperature for the first two days, and transfer to the refrigerator if storing longer.

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My latest 'baby'

6:00 PM / Posted by Mariel / comments (12)


So my dear friend Frances is expecting, and awaiting the arrival of her little bundle, Jelly Bean. Meanwhile, I am far from bearing offspring and my version of nesting is being in the kitchen and churning out sweet goodies and savory treats. My latest 'baby' is the cake above, the Chocolate Cake with Fleur de Sel Caramel Filling & Dark Chocolate Ganache by David Lawrence only my version has none of the posh french salt—just a few pinches of good old iodized salt—but everything else is to the letter. It took me three-plus hours to make: from the the caramel filling (which is already excellent by itself), chocolate cakes (two layers), frosting (a dark chocolate ganache), and I must say it was well worth it.

Sharing this happy mound of chocolate-caramel goodness to the world! And I'm so not the type to keep recipes secret, click HERE to view the video from GoodBite.com, a site a stumbled upon last year while looking for caramel and custard fillings online. It's about four minutes long, but the actual cake takes much, much longer to make. That's not to say you won't have fun with it :)

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Polka Dot Brownies

5:55 PM / Posted by Mariel / comments (0)

[Reposting from "Baked!" at Yummy.ph, January 2010]


These triple chocolate brownies culled and customized from a Nigella Lawson recipe found on YouTube are perfect for a classic Pinoy New Year’s celebration, following the age-old ‘requirement’ of donning polka dots and having round-shaped food at the table to help channel abundance in the coming year. As for me, I forgot to wear polka dots on New Year’s Eve, but fortunately, I was able to make these delightful cocoa squares dotted with creamy buttons of white chocolate way before the clock struck midnight. These brownies leave a particularly sweet type of fireworks in your mouth and are surprisingly, very, very easy to make. Here’s the recipe.

You'll need:

6 ounces bittersweet chocolate (or four squares of Baker’s Semisweet Chocolate)
1 1/2 sticks (or 12 tablespoons) unsalted butter
3 eggs
1/2 tablespoon vanilla
1/2 teaspoon salt
3/4 cup sugar
3/4 cup flour
1/4 cup semisweet chocolate chips
1/4 cup white chocolate chips, plus a handful for topping

Makes 16 brownie squares. Prep Time 5 minutes. Baking Time 20 to 25 minutes.

1 Preheat oven at 350°F. Melt bittersweet chocolate squares and butter over low heat, or in a tempered glass bowl set over simmering water.

Good butter and chocolate: building blocks of decadent brownies.

2 Remove from heat and let melted chocolate cool for a few minutes. Add eggs one at a time, stirring completely with every addition. Add the rest of the ingredients and stir with a wooden spoon. Do not overmix.

Add eggs for a silky-smooth, chocolatey batter.

3 Pour brownie batter onto a square pan (the disposable aluminum ones from the supermarket work well) lined with parchment paper for easy removal once done. Sprinkle top with white chocolate chips and bake for 20 to 25 minutes or until an inserted toothpick comes out clean.

Tip: White chocolate chips aren’t always available in the supermarket, so stock up and keep them in the freezer.

Happy New Year, everyone!

Mariel Chua is already planning the next batch of brownies and other baked goodies to give away to family and friends.

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Calamansi-milk Breakfast Biscuits

8:50 AM / Posted by Mariel / comments (2)

[Reposting from "Baked!" at Yummy.ph, December 7, 2009]

Start your day with a batch of soft, flaky, buttery biscuits.

Since October, I've made several batches of buttermilk biscuits, mostly on weekends. They're great for breakfast—with tart orange marmalade and fluffy scrambled eggs—or for random snacking—plain or with strawberry jam.

Buttermilk is relatively easy to find in big grocery stores in the U.S. In Manila on the other hand, a quick Google search yielded me the following (very ingenious and convenient) substitutes:

• 1 tablespoon lemon juice or vinegar plus enough milk to make one cup; let stand for 5 to 10 minutes.

• 1 cup milk and 1 3/4 tablespoons cream of tartar

• yogurt or sour cream


As in the first case, instead of lemon, today I experimented with calamansi juice. And so far, the results have turned out great, nothing strange or extremely funky and sour—just flaky, buttery rounds of breakfast goodness.

Here's the Buttermilk Cheddar Biscuit recipe from Ina Garten, which I normally use:
[source: FoodNetwork.com ]

2 cups all-purpose flour; add more as needed for the board
1 tablespoon baking powder
1 ½ teaspoons kosher salt (or 1 teaspoon iodized salt)
12 tablespoons cold unsalted butter, diced
½ cup cold buttermilk, shaken
1 cold extra large egg
1 cup grated extra sharp Cheddar
1 egg beaten with 1 tablespoon water or milk
sea salt, optional

(Note: The original instructions call for a mixer. Below is the modified version easily done by hand.)

1 Preheat the oven to 425°F. Line a metal sheet pan with parchment paper (or the locally available, Glad Cook ‘n Bake).

2 Place 2 cups of flour, the baking powder, and salt in a large bowl. Using hands, work in the diced butter into the dry mix until the butter is the size of peas.

3 In a small cup, lightly combine the buttermilk and egg. Pour the wet mixture onto the flour-and-butter mixture only until moistened (you’ll most likely have a little extra liquid left).

4 In a small bowl, mix the Cheddar with a small handful of flour and add this to the dough until roughly combined.

5 Dump out onto a well-floured board and knead lightly about six times. Roll the dough out until about half an inch thick throughout. Cut out rounds with a biscuit cutter, or slice even-sized rectangles using a sharp, floured knife. Transfer onto sheet pan and brush the tops with the egg wash; sprinkle with salt if desired.

6 Bake for 20 to 25 minutes until biscuits are browned and cooked through (for a smaller batch, lessen baking time). Serve hot or warm and store in zip-top bags or in an airtight container.

For shiny tops, brush dough rounds with egg wash before baking.

Mariel Chua is Yummy.ph's official baking blogger. For breakfast, she scrambles eggs in hot olive oil sprinkled with red pepper flakes. To finish, she grates Cheddar cheese on top while the eggs are still steaming hot. On random occasions, she uses Gorgonzola.

(Orange marmalade photo courtesy of Smuckers.com)

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Lemon Vanilla Caramel Cake

8:58 AM / Posted by Mariel / comments (4)

[Reposting from "Baked!" at Yummy.ph, November 2009]

I must admit, I’ve made cakes in the past that have lingered quite a bit in the kitchen, uneaten. But this lemon vanilla caramel cake wasn’t one of them. It was gone within three days of baking, filling, and frosting it.

It’s also fun to make. The steps may come across as tedious (as with anything that involves folding fluffy egg whites into batter) but honestly, the least enjoyable part will probably be the first thing you have to do when making a cake, which is cut rounds of parchment paper to line the bottom of the pans with, and buttering all sides. I find this part of baking anti-climactic yet essential. Once you get that out of the way—don’t forget to preheat the oven—the baking process is quite soft and relaxing, just like the two spongey white cakes you come up with.

What sweet dreams are made of

This cake is a combination of two recipes, plus a lemony tweak I picked up from watching Ina Garten's Barefoot Contessa. The base is a white cake recipe from Martha Stewart, and the caramel filling is from a Fleur de Sel (a special flaky salt from France) chocolate cake recipe from GoodBite.com. A quick Google search will yield video results for all of the above. Out of convenience, I've taken to culling recipes from all sorts of websites, versus getting them from cookbooks.

This lemon vanlla caramel cake can also easily transform to cupcakes. I would suggest using a melon baller to make a small hole on top to fill with caramel, before frosting the top with your marshmallow icing of choice. Personally I love watching egg whites transform into fluffy white frosting, so I don't mind making it from scratch. Here's the quick recipe I follow, also from Martha Stewart:

Seven Minute Frosting

[Source: http://www.marthastewart.com/recipe/perfect-seven-minute-frosting]

Ingredients:

1 1/2 cups sugar
2 tablespoons light corn syrup
1/4 cup water
6 large egg whites
1 teaspoon pure vanilla extract

1 In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.

2
Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.

You'll have a lot of extra frosting left to eat from the bowl. Enjoy!

Tell me: What's your favorite cake? Please feel free to comment and share!

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Seven Easy Ways to Stay Slim

3:02 PM / Posted by Mariel / comments (4)

No pressure: Find an easy, breezy food and fitness combo that works for you.

Ever since that year I’d uncannily gained 15 extra pounds (it took a year to shed them), I thought I’d completely resolved my body issues and have learned to be happy with what I weighed. Because when I did get fat, only then did I realize I was thin before after all.

Except that from time to time, I still get bothered by superficial concerns like how my belly spills over my jeans, or how my already chubby cheeks have become more pronounced in the last few years.

I understand with women, it’s a constant struggle to accept and appreciate—or even love—what we were born with, all the physiological facets and contours that make each form unique.

I’ve picked up some strategies throughout the years to help combat the body blahs, whether it’s that puson [paunch] that makes you look pregnant, or those stubborn five pounds that seem more noticeable during that time of the month. I’ve learned to turn to them whenever I need a nudge or just overall accept the present and, as much as I would like to look (and weigh) like my 22-year-old self, my priority these days should be to be healthy and enjoy life and its multitude of culinary delights. And if you’re lazy like me, scanning—and following—these tips should be a piece of cake.

1. Start Small

I was a former athlete and I now live a sedentary life. And the thought of exercising just makes me want to be even more sedentary. I bet this is a common dilemma. My solution is to start really small: as in something so miniscule and seemingly irrelevant that it doesn’t put pressure on you to charge full steam ahead in terms of going to the gym and getting on the fitness bandwagon.

The other day I decided to get on a treadmill for exactly five minutes. That's right: five minutes of leisurely walking, no more, no less. I was literally still in my sleepwear and just slipped on my rubber shoes.

It doesn't even have to be a treadmill: you could grab a jump rope, do one push-up here, a crunch there. As the days go by and at your own pace, add little increments to your routine of choice. Before you know it, five minutes on the treadmill becomes seven, and then 10; one crunch and push-up becomes a set of 12. And surprise! You're actually…working out!

But if you’re still not ready to get off the couch just yet, skip to the next step…

2. Make Like The French

I had a Parisian colleague who stayed thin throughout the time I’d worked with her. And no, she didn’t obsess about what she ate or how often she exercised. In fact, she signed up for the company gym but only ended up going once a month. She would eat a croissant for breakfast at her desk daily, and almost everyday, she and I went to the same lunch buffet line in the cafeteria. One time, she even invited me to her apartment to dinner where she made pasta with cream and salad, which we enjoyed with glasses of wine and hunks of bread.

I know genetics plays a big part in how our body morphs (or dismorphs), but what I noticed with the French (at least from this one person I’d befriended) is that they eat in moderation and enjoy exquisite things and aren’t likely to binge on them. They have cheese with every meal, but not slabs of it. They have dessert with lunch, but not the whole cake. Realizing—and then copying—this manner of eating, I noticed that I rarely feel deprived (or worse: guilty) for indulging.

So if you’re craving for ice cream and cake, don’t skimp by going low-fat or diet. Get the real thing and don’t torture yourself into thinking that you’re never ever going to have more of it afterwards. Just feel welcome and entitled to the food you love to eat. You’ll be surprised that this tactic actually makes you eat less.

3. Take It From Chin-Chin

I met the actress, Chin-Chin Gutierrez, at a shoot a few years ago. Both vegetarians at the time (I now eat chicken; I think she’s still vegetarian), we got to talking about food and nutrition. She mentioned a particular sequence of eating and a theory that made sense and to this day I still try to follow: She said to start a meal with something raw, like fresh fruit or a crisp salad. Since these are natural products, our bodies recognize them easily and our stomachs produce enzymes that help digest food and whatever comes next in the meal.

That versus the usual way of eating something hot and cooked, and having fruit for dessert. From what I remember, this is how she explained it: “The hot meal has already been processed so it ‘surprises’ your belly. So by the time you introduce fruit for dessert, the enzymes go into overdrive and that’s when you get gas.”

Again, this is just a theory, but I like the idea of prepping your belly to digest food more efficiently (and well, yes, have less gas in the process).

4. A Little Green Tea (Goes A Long Way)

I’ve heard before that Oprah was a staunch believer in the metabolism-boosting benefits of green tea. And I’ve seen people lose weight from taking concentrated green tea supplements. Now, I’m averse to anything in pill form unless it’s Claritin, Tempra, or Vitamin C, so freshly-brewed green tea is fine by me.

I actually started drinking tea not because of Oprah or those people who have lost weight, but rather, I quit going to Starbucks that year I started paying rent. I had to improvise and budget my money strategically, so home- (or office) made green tea it was for me.

Since I also happen to love dessert, I try to make it a point to wash it all down with tea—hot or cold, with little or no sugar especially when I’m already eating something sweet. I go as far as carry my own packets for when I’m being a cheapskate and just order hot water in restaurants.

5. Look Up!

Just like those ballerinas and dancers: It’s all about posture and form. Standing tall gives the illusion of a leaner, longer body. So if you find yourself staring at your belly, that means you’re not holding your head up high and you’re most likely slouching. Remember: It’s also about confidence. And the neatest part about confidence is that you can "fake it ’til you make it."

6. The Abs Diet

Some people have found fitness success in the South Beach Diet, or even Atkins. Personally, these programs have failed for me for the sole reason that they require one to give up sugar (and carbohydrates) for the first two weeks.

Now, I live and breathe sugar. Not a day goes by when I don't have a piece of chocolate or anything sweet. During previous Lenten Seasons, I chose to abstain from dessert or chocolate on Fridays, only to find myself waiting for midnight to have a piece of chocolate. I know it defeats the whole purpose of sacrificing and abstaining from something. But you get the drift.

Anyway, what worked for me that year I gained all that weight (that I still try to follow to this day) was the Abs Diet [Rodale] by US Men's Health editor, David Zinczenko. I went straight for the spin-off book, Eat Right Every Time Guide, because it was so small and undaunting. But boy, was it a treasure trove of easy, practical information that has helped keep the weight off, give or take a few pounds.

What I love about the Abs Diet is that it isn't really a ‘diet,’ but more of a lifestyle program that tells you what you have to eat MORE of, not the other way around, as in the case of other eating plans. The core of the program is the ABS DIET POWER 12, which stands for:

Almonds and other nuts
Beans and legumes
Spinach and other green vegetables

D
airy (fat-free or low-fat milk, yogurt, cheese)
Instant oatmeal (unsweetened, unflavored)
Eggs
Turkey and other lean meats

Peanut butter
Olive oil
Whole grain breads and cereals
Extra-protein (whey) powder
Raspberries and other berries

You only read the book once and you're pretty much set. No need to count calories or remember certain carbohydrates that are allowed or not allowed. Just eat often (Zinczenko recommends six times a day) and sensibly from the list above. Easy, right?

The small book also discusses fastfood options for when you’re on the go, plus easy MICROWAVEABLE breakfasts you can take with you to work or for those hectic days when the last thing you want to think about is your diet. After all, diet culprits are triggered by those hunger pangs when you can't think straight that you just reach for the next sugar bomb or grease grenade to quell the hunger…or mindlessly chow down lunch in front of the computer.

Zinczenko also addresses the issue of belly fat in the book (as the title suggests). “[This] is the most dangerous kind of fat. That’s because belly fat often comprises both subcutaneous fat (fat that’s under your skin) and visceral fat (fat that lies beneath your stomach muscles, snug up against your internal organs). It’s this second type, visceral fat, which can cause some long-term harm,” he explains.

“In one report, researchers concluded that visceral fat is the single-best predictor of diabetes.” Other studies also link that extra fat on your midsection as an indicator for high cholesterol and heart problems down the line. “Shedding fat from your frame is essential to living long and healthy,” says Zinczenko. So beware.

Anyway, if that doesn’t get you picking up the Abs Diet, just know that on it, you get to eat ice cream(!) AND lose weight at the same time! Not kidding.

7. Celebrate The Non-negotiables

Now, back to genetics: there are some things you can’t change unless you’re willing to go through the hassle of plastic surgery. In my case, I’ve always had a belly and paunch, even way back in high school when I only weighed as much Nicole Richie. The puson is just in the family.

It has crossed my mind several times to get liposuction (or mesotherapy injections), even on my cheeks or arms. But then again, I know that after lipo, the fat you do accumulate could show up in really odd places—like the armpits. I don’t think I’m ready to hop on that roller coaster. Plus, over the summer I’ve had some lumps on my breasts surgically removed; it wasn’t the most delightful experience and I promised I’d never ever go through surgery for the sake of vanity: It’s just not worth the pain and stress for me.

Besides, understanding your own unique contours and lovely lady parts makes fashion a more enjoyable undertaking full of promising surprises. Can you imagine what fun it is to find the perfect floral dress that accentuates your curves, or that skirt that emphasizes your behind in the most flattering of ways? If you’re considering cosmetic surgery, I suggest splurging on a new wardrobe instead and a night on the town with your best girlfriends. (And don’t forget the cake!)

Disclaimer: Before trying any new diet, eating plan, or exercise regimen, consult with your physician.

Part of this month's Cosmo Series, 15th of 16 posts also published at Cosmo.ph.

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The Perfect Grilled Cheese Sandwich

8:20 PM / Posted by Mariel / comments (8)

Easy, cheesy goodness

Over here at NyMinuteNow.com, at least half of my posts are food-related. I can't help it: While I've never gone to chef school or anything fabulous like that (it's still a distant dream of mine to be able to attend the French Culinary Institute in New York City...on full scholarship), food—and the creation of food—is very close to my heart. Ever since I'd put two and two together that it's cheaper and immensely enjoyable to go to the supermarket and whip up my own fare, the kitchen has been one of my favorite places to be in.

When I’m not watching Giada de Laurentiis or Ina Garten whip yummy, yummy things—I, of course, am only too happy to copy—on Food Network, I'm online checking out Alton Brown's Good Eats episodes.

I got the perfect grilled cheese recipe from one of these YouTube uploads. Basically, it shows you how to spread dijon mustard on a slice of bread (just on one side), grate cheese over it, add salt and pepper, cover it with another slice, and then press onto two hot, lightly-buttered pans.

If you happen to own a panini press, I suggest we become friends.

I've made mine using a sandok, pressing the sandwich down as flat as I could with a big peppermill on top of the utensil (you can also use a big can of corn to do this) and flipping the sandwich back and forth—like that scene in The Devil Wears Prada wherein Adrian Grenier’s character is standing by the stove, making a Jarlsberg cheese sandwich.

I usually accompany my sandwiches with a big pile of Nacho Cheese Doritos, but this time, I've 'kicked it up a notch' by lightly oiling a small bowl, grating fresh parmesan cheese over the bottom—forming a circle of cheese—and microwaving it for about a minute. You'll know it's done when the kitchen smells funky. What you end up with is this crispy, delicious, knock-your-socks-off accompaniment to a classic, comforting grilled cheese sandwich.

Finish this off with an icy glass of iced green tea or lemonade. And for dessert, a scoop of vanilla ice cream drizzled with chocolate syrup and topped with sliced almonds sweetly caps a truly delightful meal (or midnight snack)!

Tell me: What’s your favorite comfort food? What ultimately makes you salivate?


Part of this month's Cosmo Series, 14th of 16 posts also published at Cosmo.ph.

PREVIOUS Post - Why I plan on being a dishwasher
NEXT Post - Seven Easy Ways to Stay Slim

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At last…

6:08 PM / Posted by Mariel / comments (2)



After several attempts at making muffins last year, and another failed (flat/sunken) try a few days ago, I've finally succeeded in making blueberry muffins that looked like how they were supposed to look like. You see, unlike cookies and brownies, or even some cakes, muffins require unbelievable precision and an exact method to yield perfectly domed and crumby results. This time around, I used a kitchen weighing scale (to measure the flour) and I believe that made a world of difference.

If you're curious, I followed Alton Brown's recipe from a Good Eats episode ("The Muffin Method Man") which you can find here. Brown describes in great detail—and in an absolutely fun way—the science behind this tricky baking territory. Enjoy!

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Happy Cupcakes

11:52 PM / Posted by Mariel / comments (5)

Classic vanilla cupcakes with fluffy white frosting.

Here's a sweet intermission while I'm brewing the next Inspiration blog post. I made these from Martha Stewart's White Layer Cake recipe on her website, turning it into cupcakes for easy access and enjoyment. I iced them with her 7-Minute frosting recipe as well.

I know making these treats may sound tedious—you'll be wielding an electric beater for the most part, separating egg whites, sifting flour, etc.—but trust me, it's fun and delightful...especially when you find that you have a big tub of white icing leftover to enjoy.

You know I'd ship these out to you guys if proximity and shelf life weren't an issue!

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