STEP 1: Preheat oven to 200C or 180C fan-force.

Grease a 12 x
CLASSIC CUPCAKES
1/3-cup capacity muffin pan. Alternatively, line holes with paper
Ingredients

cases. Combine flour and caster sugar in a bowl. Make a well in

the centre.

2 cups self-raising flour, sifted

3/4 cup caster sugar
3/4 cup milk
125g butter, melted, cooled
2 eggs, beaten
1 teaspoon vanilla essence
Sprinkles, to decorate

STEP 2: Add milk, butter, eggs and vanilla to flour mixture. Using
a large metal spoon, stir gently to combine.
STEP 3: Spoon mixture into prepared muffin pan. Bake for 12 to
15 minutes, or until a skewer inserted into the centre comes out
clean. Stand in pan for 5 minutes before transferring to a wire
rack to cool.

Icing
1 1/2 cups pure icing sugar
Pink food colouring, optional
1.1 1/2 tablespoons water

STEP 4: Make icing: Sift icing sugar into a bowl. Add food
colouring and water. Stir until smooth and well combined. Spoon
icing over cupcakes. Decorate with sprinkles.

EASY CUPCAKES
Ingredients
110g butter, softened
110g caster sugar
110g plain flour
2tsp baking powder
tsp salt
2medium eggs
1 tsp vanilla extract

Method
Preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with
paper cases.
Put the butter and sugar in a bowl and beat until pale and fluffy.
Sift the flour, baking powder and salt into the bowl.
Beat the eggs and vanilla and add to the bowl. Beat until just
combined.
Spoon the mixture into the paper cases.
Bake for 18 to 20 minutes until risen, golden and firm to the
touch.

Fillings and Flavour Suggestions

You can add a filling to the cupcake by cutting a cone from the middle of each cake with a
serrated knife. Fill the hole with jam, lemon curd or one of these fabulous fillings:
Raspberry and Chocolate Cupcakes
Fill each cake with 1 tsp seedless raspberry jam and ice with chocolate buttercream.
Lemon Cupcakes
Fill each with 1 tsp lemon curd. Ice with lemon buttercream.
Caramel Cupcakes
Fill each with 1 tsp dulche de leche, ice with a single quantity of vanilla buttercream and
top with sliced banana
Chocolate Cream Cupcakes
Mix 75g mascarpone with 2 tbsp double cream and quarter tsp vanilla. Put 1 tsp of this in
the centre of each cupcake. Ice with chocolate buttercream.
Buttercream Icing Suggestions
For plain buttercream, beat 110g butter until soft, then beat in 110g icing sugar, a
tablespoon at a time.
For vanilla buttercream, add half teaspoon vanilla extract and beat to combine.
For lemon buttercream, beat in 1 tbsp lemon juice- add 1 tsp at a time and taste after
each addition.
For chocolate buttercream, beat in quarter tsp vanilla, 60g (2oz) melted and cooled milk
chocolate and 2 tbsp cocoa powder.

Chocolate Cupcakes with Salted Caramel Buttercream

Ingredients
Cupcakes
2 cups Gold Medal all-purpose flour
2/3 cup unsweetened baking cocoa
1 teaspoon baking soda
teaspoon baking powder
teaspoon salt
2/3 cup butter, softened
1 1/3 cups granulated sugar
2 eggs
1 teaspoons vanilla
1 cup buttermilk
Frosting
1 cups butter, softened
4 cups powdered sugar
cup salted caramel sauce
2 tablespoons milk
1 teaspoon vanilla

Directions
1 Heat oven to 350F. Place paper baking cup in each of 24 regularsize muffin cups. In medium bowl, mix flour, cocoa, baking soda,
baking powder and 1/4 teaspoon salt; set aside.
2 In large bowl, beat 2/3 cup softened butter and the granulated sugar
with electric mixer on medium speed, scraping bowl occasionally,
about 1 minute or until fluffy. Beat in eggs, one at a time, until smooth.
Stir in 1 1/2 teaspoons vanilla. Gradually beat flour mixture into sugar
mixture alternately with buttermilk on low speed, beating after each
addition, just until smooth. Scrape side of bowl occasionally.
3 Spoon batter evenly into muffin cups, filling each about two-thirds
full. Bake 18 to 22 minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes. Remove cupcakes from pan to cooling
rack. Cool completely, about 30 minutes.
4 In large bowl, beat Frosting ingredients with electric mixer on
medium speed until smooth and spreadable. Place frosting in
decorating bag fitted with large star tip. Pipe frosting in decorative
swirl on top of each cupcake. Drizzle tops with remaining 2
tablespoons caramel sauce; sprinkle with sea salt

Garnish
2 tablespoons salted caramel sauce, slightly warmed
teaspoon coarse sea salt

Sky-High Salted Caramel Chocolate Cupcakes

Ingredients

Cupcakes
1 box Betty Crocker SuperMoist
devils food cake mix
Water, oil and eggs called for on cake mix box
Salted Caramel Cheesecake Filling
1 package (8 oz) cream cheese, softened
cup dulce de leche
(caramelized sweetened condensed milk)
(from 13.4-oz can)

1/8 teaspoon kosher salt

Salted Caramel Buttercream
1 cups butter, softened
6 cups powdered sugar
2 teaspoons vanilla
10 caramels, unwrapped
1 to 3 tablespoons milk
teaspoon kosher salt
Garnish

cup toasted chopped pecans

cup crushed pretzels
Salted Caramel Glaze
2 tablespoons caramel topping
Additional kosher salt, if desired

Directions
1 Heat oven to 375F. Place paper baking cup in each
of 24 regular-size muffin cups. Make cupcakes as directed on
box; cool completely on cooling rack, about 30 minutes.
2 Meanwhile, in medium bowl, beat Salted Caramel
Cheesecake Filling ingredients with electric mixer on medium
speed just until smooth and well combined. Using melon
baller, scoop out center of each cupcake about 1 inch deep.
Fill each cupcake with 1 tablespoon filling.
3 To make Salted Caramel Buttercream: In large bowl,
beat butter with electric mixer on low speed until smooth.
Gradually add powdered sugar, 1 cup at a time, beating until
combined; beat in vanilla. In large microwavable bowl,
microwave caramels and 1 tablespoon of the milk uncovered
on High about 1 minute or until caramels are melted; stir until
smooth. Stir caramel mixture and kosher salt into buttercream
mixture until combined, adding remaining milk until smooth
and spreadable.
4 In small bowl, mix chopped pecans and crushed
pretzels. Place buttercream in large decorating bag fitted with
large open star tip. Frost 1 cupcake at a time with
buttercream, then roll immediately in pecan mixture. Repeat
with remaining cupcakes, frosting and rolling in pecan mixture.
5 Drizzle cupcakes with caramel topping. Sprinkle with
additional kosher salt. Refrigerate until ready to serve. Serve
with ice cream, if desired.

I know its a struggle for beginners to find the cheapest baking ingredients and tools in Metro Manila. When I started way back in 2007,
it was a struggle for me to find rare ingredients in supermarkets. For example, when I want to make macarons, I cant find cheap
blanched almonds or almond meal in supermarkets. In my 6 years in search for cheap baking supplies, below is the list of stores I often
go to:
Best Way Merchandising
691 Sto. Cristo Street, Divisoria
They have relatively cheap icing gel colors(85pesos/oz), nuts(500-800pesos/kg) and tylose powder (700pesos/kg), but the rest of
their items are quite price compared to purchasing them online. Their gourmet writer costs about 800-850pesos, which I can get it at
online stores like love2bake co and baking buddies. Moreover, when I went there last week, their macaron mat costs 650! Do not buy
baking tools there such as cutters, molders, etc because it is expensive.
As for packaging materials like rolls of cellophane/or plastic wrapper, its very cheap. Its about 150-155 per roll depending on the
print. For boxes, I really couldnt say cheap because I get my boxes directly to the manufacturer.

Chocolate Lovers
45 P. Tuazon Blvd, Cubao, Quezon City
They have the Chocolate Compound and Nuts. They have a lot of cake packaging materials, cake boards, ready made cupcake
toppers, cupcake stands, chocolate moulders, lollipop sticks, baking pans, glycerin, glucose, gelatin, confectioners sugar and more.
Love2Bake Co.
6 Palanca Street, Fruition Bldg, BF Homes, Paranaque
https://www.facebook.com/love2bakeco
They have cheap americolor gel icing and airbrush color, pearl/luster/sparkle dusts, fondant moulds, cutters, macaron mats, pans,
sheet trays, dummy styro and more.
Personally, this is my favorite online baking supplies store! They are not just an online store, they have a physical store located in the
address i mentioned above. I get most of my tools from this store from my fondant rolling pins to icing colors. (Disclaimer: Im not
paid for endorsing this store, this is just based on the variety of products they sell and my personal buying experience with
them)
Bake Et Al
Calatagan Street Corner Filmore Street, Makati City
They have almost everything, from all purpose flour to cake pans to decorating tools to cake stands and displays.
This is also one of my favorite store because it is near where I live and their staff are very nice.
Baking Buddies
https://www.facebook.com/bakingbuddies
Imported fondant shoe cutters, airbrush compressor package, macaron mats and more.
MK Kitchen
http://mksurpluswarehouse.tripod.com
Kitchen stainless steel working table, sheet trays, tart moulders, spoon forks and other kitchen utensils.
Killion Merchandising
40 Orosco St., Quiapo Manila
733-8221 to 25
All baking ingredients except imported ones are available here. I only buy flour and confectioners sugar here. Those two are the
ingredients I buy here because it is way cheaper than buying them in baking supplies store and supermarket.
When you plan to visit Killion, I suggest that you go there at between 7:30-8:15am so you wont have to queue and wait for a long
time to get your stuff.
Landmark Makati
At the 4th floor of Landmark Mall in Makati, you can find cheap baking tools such as rolling pins, muffin pans, fondant cutters and
smoothers, chocolate moulds, spatulas, cupcake stands, baking pans, food processors and more. This place may not be a one stop
shop to buy your baking needs, but for bakers who have day time jobs in Makati, this is the closest baking haven you can go to.

Ingredients

For the cake:

2 cups plain or all purpose flour
2 cups fine granulated sugar
1/4 tsp salt
1 cup butter (unsalted - softened)
3 Tbsp coffee mixture ( 4 Tbsp instant coffee + 1 cup boiling water)
1/2 cup buttermilk or soured milk
2 large eggs
1 tsp baking soda
2 tsp vanilla
For the mocha frosting:
1/2 cup + 3/4 cup butter unsalted, softened
3 3/4 cups icing sugar / powdered sugar (more or less according to ur consistency)
2 Tbsp instant coffee
3 Tbsp dark cocoa powder
1/4 tsp salt
4 Tbsp heavy cream

Method
For the cake:
Preheat oven to 350 degrees or 170 degree C.
Grease and flour two or one big round baking pans.
In a large bowl, mix sugar, flour and 1/4 teaspoon salt and baking soda. Set aside.
Melt butter in a pot over medium-low heat.
While that's melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.

Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten
seconds, then turn off the heat. Set aside for just a minute.
In a separate bowl, add buttermilk, eggs, and vanilla. Mix until well combined.
Pour the butter/ coffee mixture into the flour mixture. Stir the mixture together gently. The purpose
here isn't to mix it together perfectly, but to cool down the heat before adding the egg mixture.
Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20-22
minutes or until cooked. (Chef says: For one big pan took me almost 35-40 minutes.)
Allow to cool completely.

For the mocha frosting:

Combine all icing ingredients. Then ice the cake. Chill for an hour before serving.
(Chef says: I layered my cake. So i had some frosting in the middle and lots around it as well.)
Ingredients (serves 8+)
3 eggs
150g self-raising flour
150g butter (or margarine)
150g soft brown sugar
2 bananas (ripe)
Method
Handy tip
Add a sprinkle of brown sugar on top before baking if you'd like a crunchy topping
Preheat oven 200'C/Gas mark 6 and line a bun tin with muffin cases
Put all the ingredients into the food processor or hand whisk - start with butter and sugar first, then add the rest
gradually until all the ingredients are in and smooth and feel light and airy
Put a generous portion of mixture into each muffin case
Pop into oven for between 12-20 mins depending on your oven
Allow to cool before serving
My kids love carrot cake muffins. I started making it as a way of getting them to eat carrot, even though they
didn't eat 'real' carrots. They've progressed onto the real thing now but we still make these cakes from time to
time.
This recipe makes 12 muffins or one large carrot cake.
Ingredients (serves 8+)
150g carrots, grated
2 eggs
100g brown sugar, softened

5 tbsp sunflower oil

100g self-raising flour
1/2 tsp cinnamon, ground
100g raisins, dried
You will need:
Muffin tray or cake tin
Method
Preheat oven to 190'C/Gas mark 5
Put muffin cases into a muffin pan or if you prefer carrot cake you can grease a cake tin and line it with baking
paper
Mix eggs and sugar, beat in oil
Add dry ingredients (any dried fruits can be used - chopped apricots, glace cherries) and mix
Spoon into muffin cases or cake tin and bake for 15-20 mins until firm to the touch and golden brown
Who can resist these red velvet cupcakes from the Hummingbird Bakery.
Mix all the ingredients well so that the sponge has an even colour and texture. For added colour contrast, you
can crumble some extra red velvet sponge over the cupcakes.
You can also use this recipe to make a large red velvet cake - see variations below for more details.
Makes 12.
Ingredients (serves 8+)
For the cupcakes
60g unsalted butter (at room temperature)
150g caster sugar
1 egg
20g cocoa powder
40ml red food colouring
tsp vanilla extract
120ml buttermilk
150g plain flour
tsp bicarbonate of soda
1.5 tsp white vinegar
For the cream cheese frosting
300g icing sugar, sifted
50g unsalted butter (at room temperature)
125g cream cheese (cold)
You will need:
12-hole cupcake tray, lined with paper cases
Electric mixer/handheld electric whisk
Method
For the cupcakes
Preheat the oven to 170'C/325'F/Gas mark 3
Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld
electric whisk) and beat on medium speed until light and fluffy and well mixed
Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated
In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick,
dark paste

Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed
ingredients from the side of the bowl with a rubber spatula)
Turn the mixer down to slow speed and slowly pour in half the buttermilk - beat until well mixed, then add half
the flour and beat until everything is well incorporated
Repeat this process until all the buttermilk and flour have been added
Scrape down the side of the bowl again
Turn the mixer up to high speed and beat until you have a smooth, even mixture
Turn the mixer down to low speed and add the bicarbonate of soda and vinegar - beat until well mixed, then
turn up the speed again and beat for a couple more minutes
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 2025 minutes,
or until the sponge bounces back when touched
A skewer inserted in the centre should come out clean
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely
For the cream cheese frosting
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a
handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed
Add the cream cheese in one go and beat until it is completely incorporated
Turn the mixer up to medium-high speed - continue beating until the frosting is light and fluffy, at least 5
minutes
Do not overbeat, as it can quickly become runny
When the cupcakes are cold, spoon the frosting on top
Recipe taken from The Hummingbird Bakery Cookbook
Why not try...
Red velvet cake: double the quantities, divide between three 20cm cake tins and bake for 25 minutes at the
same oven temperature - frost with 2 quantities of cream cheese frosting

INGREDIENTS

cup /113 grams butter, at room temperature, plus 2 tablespoons to prepare pans

3 tablespoons/22 grams cocoa powder, divided

1 cups/300 grams sugar

2 eggs

2 teaspoons/10 milliliters vanilla

2 tablespoons/30 milliliters red food coloring

1 teaspoon/6 grams salt

1 teaspoon/5 grams baking soda

2 cups/320 grams flour, sifted

1 cup/236 milliliters whole buttermilk

1 tablespoon/15 milliliters vinegar

Ermine icing (see recipe), or other fluffy white icing

Nutritional Information

PREPARATION

1.

Heat oven to 350 degrees. Prepare three 9-inch cake

pans by buttering lightly and sprinkling with 1 tablespoon
sifted cocoa powder, tapping pans to coat and discarding
extra cocoa.

2.

Cream butter and sugar together. Add eggs one at a

time and beat vigorously until each is incorporated. Mix in
vanilla.

3.

In a separate bowl, make a paste of the remaining 2

tablespoons cocoa and the food coloring. Blend into butter
mixture.

4.

Sift together remaining dry ingredients. Alternating in 2

batches each, add dry ingredients and buttermilk to the
butter mixture. In the last batch of buttermilk, mix in the
vinegar before adding to the batter. Mix until blended.

5.

Divide batter among 3 pans and bake for about 20 to

25 minutes. Cool on a rack completely. (Can also be made
in 2 cake pans.)

6.

To assemble, remove 1 cake from its pan and place flat

side down on a serving platter. Drop about 1 cup of icing
onto cake and, using a flat spatula, spread evenly over top.
Remove the second cake from its pan. Place flat side down
on top of first layer. Use remaining frosting to cover top
and sides of cake.

Ingredients
Serves: Makes 16 servings.

Red Velvet Cake:

2 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

2 cups granulated sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 bottle (1 ounce) McCormick Red Food Color

2 teaspoons McCormick Pure Vanilla Extract

Vanilla Cream Cheese Frosting::

1 package (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) butter, softened

2 tablespoons sour cream

2 teaspoons McCormick Pure Vanilla Extract

1 box (16 ounces) confectioners' sugar

Directions
20 minsPrep time40 minsCook time

Preheat oven to 350F. For the Cake, grease and flour 2 (9-inch) round cake pans. Sift flour,
cocoa powder, baking soda and salt. Set aside.

Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes
or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla.

Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into
prepared pans.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10
minutes. Remove from pans; cool completely on wire rack.

For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and
fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.
Cooking tip
Test Kitchen Tip: Substitute a greased and floured 12-cup Bundt pan for the 9-inch cake pans. Bake about 50
minutes. Or, substitute a greased and floured 13x9-inch baking pan; bake about 40 minutes.

Dairy-Free Red Velvet Cake with Vanilla Frosting: Prepare Cake as directed, using 1 cup vegetable oil in place of
the butter and 1 can (13.66 ounces) Thai Kitchen Coconut Milk (with 2 tablespoons coconut milk reserved for the
Frosting) in place of the sour cream and milk. Bake and cool as directed. For the Frosting, beat 1 cup gluten-free
dairy-free spread, such as soy margarine or vegan buttery sticks or spread, softened, and 1 tablespoon
McCormick Pure Vanilla Extract in large bowl with electric mixer on medium speed until light and fluffy. Gradually
add 1 box (16 ounces) confectioners' sugar, beating until well blended after each addition and scraping sides and
bottom of bowl frequently. Add reserved 2 tablespoons coconut milk; beat until light and fluffy. Fill and frost cooled
cake with frosting.