kay bilis ng panahon...today is my baby's 5th month! i was planning to buy a cake from goldilocks or red ribbon na lang but i did little overtime work. By the time i clocked out, the mall is already close. I checked my cupbox (i keep my baking paraphernalia at a "box"), and i saw the preserved blueberries that i bought ages ago. i was planning to use it for blueberry cheesecake but i need to have a cake for today so...here it goes.
you will need...
2. 4 egg whites (a drop of egg yolk was accidentally mixed while i was separating the eggs)
3. 1 tsp. vanilla extract
4. 1/2 cup blueberries preserved (mix with 1 tbsp. flour)
5. 1/2 tsp. almond extract
6. 1/4 cup milk
7. 1/4 tsp. salt
8. 1 cup sugar
9. 1 tsp. baking powder
10. 1 1/4 cups flour
how to...
- Mix the flour, baking powder and salt in a medium size bowl.
- Then, put the butter and sugar in a large bowl and mix it until it is smooth and creamy.
- Add the egg whites and mix until smooth.
- Now add the vanilla and the almond extract and beat for a minute or so.
- Add half of the flour mixture and mix it up a little bit.
- Add the milk and the remaining flour mixture.
- Add the blueberry mixture until the blueberries are evenly distributed.
- Pour the batter into the cupcake pan and bake for about 25 minutes or until a toothpick inserted comes out clean.
what i learned...
- always be careful on separating the eggs. the fat-laden yolk will prevent the egg whites from whipping properly.
- it is easiest to separate eggs when they are cold from the refrigerator. and prepare three bowls when separating. one is for the whites, the other is for the yolk. the third one is where you are going to separate the egg. crack the egg firmly and gently pull it apart. allowing the white fall in to the bowl. At least, on this method, once you puncture the yolk you will only contaminate one egg rather than the entire batch.
- by the time i was finish baking, my baby is already asleep. next time, i will bake a day earlier OR come home early. :D
