Mocha Chiffon Cupcakes With Cream Cheese Frosting and Lola Words

I wish that one day I can devote full time for recipe writing and publishing. We, Millennials are preoccupied with daily routines, and if we will tabulate each day that passes that we don’t pursue our passions, it tallies up to weeks, months, years up to never.  And so today, after my weeks/months of commitments and my day job, I decided to publish a new recipe for my baby blog.

My featured recipe is my take on Mocha Chiffon Cupcakes with Creamcheese Frosting. I wanted to create something that I can pair with afternoon floral teas or slow roasted coffee that won’t be too sweet, not too decadent, but just right. 

I really prefer pink stuff so my brothers won't touch them. Works in the kitchen with men dominance too! So meet my kikay measuring cups and recipe notebook. It's my kind of investment :D

One of the basic skills we learn in Baking is how to properly whip our egg whites and another thing is to not over mix and not to deflate our batter with whipped egg whites. I remember when I was 14, before baking school, and just home baking, learning through Jamie Oliver shows, that you can whip egg whites  by hand with a wire whisk and stainless mixing bowl. The inner Barefoot Contessa in me, vulnerable and excited...I tried it. I failed. Looking back now that I am 23, working the corporate kitchen, after some competitions and after a lot of trial and errors... it makes me cringe and laugh alone. We indeed can never learn without failures.

Mocha Chiffon

125g Cake Flour

6g Baking Powder

3g Iodized Salt

3 pcs Egg yolks

95g Water

63g Corn Oil

110g Sugar

4 pcs Egg whites

60g Sugar

Pinch Cream of Tartar

½ Tbsp Instant Espresso granules

Today's mise en place table

Meringue-ables

1/2 Tbsp Instant Espresso Granules, and if you're wondering where I got my set of Heart measuring cups and spoons, it's available in Fullyboked

Going back to our Mocha Chiffon, the ingredients are divided into 3 parts; the dry ingredients in one bowl, which we have to sift altogether for even distribution of leavener and espresso, and to be able to create a lump-free batter. The liquid ingredients with egg yolks, sugar, water and fat. and the Meringue ingredients of egg whites in a stainless bowl and sugar with cream of tartar in a separate small bowl.

Stir together sugar and fat until the granules become smaller, then slowly add egg yolks at a time. Pour in water and slowly fold in the sifted dry ingredients, continue mixing until the slurry-like mixture is lump-free and well combined.

It's alright to let this batter sit down while preparing the meringue...

Just like in our other entries,  simply whip the egg whites until bubbly and gradually add in cream of tartar and sugar, then finishing off until stiff peaks. Then  carefully fold in the whipped egg whites into the batter, since we do not want to over do it and deflate the meringue, I suggest to use a handy, big spatula to cover the bottom of the bowl as you scrape the two mixtures in J motion fast  and until just combined.

T'is the season of golden cupcake liners!

Pipe the chiffon mixture until 3/4's or 1/2 filled depends on your serving preference. This makes about 20 pieces of 3 oz cupcakes

Bake it at preheated 170/170 C for 25 minutes or until done

Whipped Creamcheese Frosting

400g Creamcheese

1 cup Powdered Sugar

Pinch Instant Espresso granules

Whip creamcheese and powdered sugar together until it's smooth to the tongue and fluffy.

Decorate as you wish <3 You may use star or shell tip to make whirls or round tip to make rounded swirls

Edible Art of Sameness

Sprinkle with Espresso on top

Mocha Chiffon Cupcakes With Cream Cheese Frosting

Mocha Chiffon Cupcakes With Cream Cheese Frosting

Mocha Chiffon Cupcakes With Cream Cheese Frosting

Mocha Chiffon Cupcakes With Cream Cheese Frosting.  Pairs well with a good book, warm brown sugar coffee or Americano, or Chai tea. Sweet life!

#Nude

Now that you reached the bottom part of my entry, let me share you my favourite word porn of the week; To remind myself after almost a year of planning, failing and re planning again my Aussie move, that nothing in life so worth it, will come easy.  That one day, my tiny hands will create the next It Dessert, I will compete and win the highest Gold out of my shaky hands, and I will publish with my International By Line. I will go to places. My ambitions are often huge, but isn’t that the point? But first, I shall fail. Bake again. Repeat.

To remind us, Grownups that even we are in charge of our lives, He is the one in control.

Onwards to pursuing our deepest ambitions, brave hearts!  Whatever it is, make it happen.