I have not gotten a chance to post more about baking, primarily because I do not do it as much as I used to. Anyway, this was an experiment I had the urge to do one boring Sunday afternoon. I will share the measurements with you guys but I seriously just added stuff as I go along. 😀 Whisk together all-purpose flour (2 cups), baking soda (1 teaspoon) and salt (½ teaspoon) in one bowl. Always sift the flour to avoid lumps in your batter.

Use another bowl to cream the butter (½ cup). Other people use an electronic mixer to do this but I prefer doing so using a wooden spoon. Having to remove a huge portion of the butter from the beater is tedious. Also, use room temperature butter because of cold butter=sore arms. If you’re living in the Philippines like I do, and you don’t have centralized air-conditioning (again, like I do), it takes about thirty minutes once you have taken it out from the fridge.

Usually, the directions say cream butter and sugar together. But I’m a baking rebel, so I cream the butter first before putting the sugar (1 1/4 cups) in.

Mix in the egg whites (2 eggs) and vanilla essence (1 teaspoon).

Whisk in the flour mixture with the butter mixture. It’s going to be really thick, but make sure that there are no lumps in your batter.

I was going to put in milk because the batter was so heavy, but I did not have any milk available in the fridge. I rummaged around and saw a nearly finished jar of strawberry jam (I bought 4 jars in Denmark, okay). I put in enough jam that the batter tastes like strawberry. This recipe makes a dozen cupcakes.

Bake in the oven for about 20 minutes. Let the cupcakes cool down on the cooling rack once it is done. I could not find where I stashed the cooling rack from the last time I baked, so you can see what I did instead in the photo below. Haha! Since I wanted to put in the filling, I carved holes in the middle of the cupcake being very careful not to cut through the liner. I also made sure that the cupcake liner is not visible from the hole.

Blueberry jam filling!

I had some leftover strawberry yogurt cream cheese frosting in the fridge. Instead of using a piping bag, I used a spoon to cover the top of the cupcake with frosting.

I used the extra cake from the cupcake holes, made it into crumbs and covered the frosting with it.

A dollop of both jams on top because.. why not? *wink*

Voila! I totally forgot to remove my phone from the frame. I took photos quickly while both my siblings surrounded the table, eager to take one. 😀