Why Cupkeiki?

Who am I? Some know me by: Chola Lo, Frida, Lowski, LoLo
I once was Tu Madre but my momma made me change my derby name =(

My love for all the bakery in the world. Keiki in Hawaii means little kid. And what a perfect name! I love cakes and Cupcakes are little versions of cakes. So I thought perfect! CupKeiki!

Recipes that are copyrighted will be noted as so but these will be mainly recipes that were given to me or that i've tweaked to my own tastebuds.

Monday, July 12, 2010

Gluten Free Baking?

Sugar, Butter, Flour.  All the things I love to mix when baking.

Because I have hypothyroidism, I haven't baked much.  I mean I can, it's just that I'll want to eat all that tasty goodness and I'm really doing my best (at times) to stay away from it.

Dang thyroid.

However, I would like to start experimenting with baking goods that will be Gluten Free.  First i must find a GF Flour mix that will stand up to the recipe's i love.

Because I'm following a strict plan that not only disallows Gluten, but on my naughty list includes the staples in any chola's cabinet of: Sugar, Butter, Alcohol (hey it's used to make extract) and I'm sure some other items that i can't bear to type that may inhibit my endocrine.

But if I'm good 80% of the time...i can be just a little naughty 10% of the time.  Hey the 10% went to the 'give or take a few' category. =)

Wednesday, June 23, 2010


It's been a while since i have posted but I felt the need to let you know. 

I. Do. Not. Like. Fondant.

from wikipedia 6/23/10 http://en.wikipedia.org/wiki/Fondant
"In its simplest form, it is sugar and water cooked to the soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Sometimes lemon is added to the mixture, mainly for taste. Other flavourings are used as well, as are various colourings. For example the main filling of a Cadbury Creme Egg is poured fondant."

Dammit i love Cadbury caramel...good thing it's not gluten free. =)

It reminds me of sweet play-dough.  I prefer real whipped cream decorated cakes. 

Fondant to me is a fast cheap way to decorate cakes.  If your a true cake artist, then make it with whipped cream...that's talent.  One that I don't have but I'd admire you more if you did.

So hold your cupcakes.....Some fondant cakes are nice to look at but you wouldn't catch me eating a blanket of sugar water.

Saturday, September 5, 2009

Christmas Ideas

I'm placing this in this blog and my Loca Arts blog because it's a little bit of both.

Last year I made a mess in my kitchen.  I definately need to stock up on baking pans (since mine have mysteriously dissappeared at family functions) and mixing bowls.

I wish I had two...no three ovens!

Anywho, I was broke trying to do something orginal (I'm not gonna lie, haha) so I decided to do a ton of homemade gifts (gift bags) and baked goods.  I have like tribes and villages of family so quanity and quality come into play.

 For the kiddies:
  • I got decrative bags at the dollar store (that's my hot spot).
  • Hot Chocolate Mix (the huge one at Costco) and placed a sandwich sized ziplock baggie 1/2 - 3/4 full of it.
  • A snack sized ziplock baggie full of mini marshmallows.
  • Peppermint sticks.
After stuffing the bags, I tied them off with ribbon and I had got a big box of Christmas ornaments and each ornament I hand decorated with christmas drawings, their names all in silver mettalic permanent marker.  Along with the year so that when they have their own tree and family, then can have an ornament from their childhood. =)

 For the adults:
  • I got decrative bags at the dollar store (again, that's my hot spot).
  • "Fancy" flavored coffee from Grocery Outlet (shh, I gave everyone decaf. ahaha) and placed a sandwich sized ziplock baggie 1/2 - 3/4 full of it.
  • A snack sized ziplock baggie with a few sticks of cinnamon (so they can place in the filter with the coffee for some additional smelling pleasure and cinnamon pop).
After stuffing the bags, I tied them off with ribbon and I had got a big box of Christmas ornaments and each ornament I hand decorated with christmas drawings, their family last name (all in silver mettalic permanent marker. Along with the year. =).

Ready Set Bake!
I was on my way home minding my own business when a garage sale made me pull over.  I seen dishes (a few matched but there were some misfit plates in the stack). I asked the lady how much.  She said $2.  I thought $2 per plate, no.....$2 for the whole stack! 10 plates fore $2? That's like....that's like....well it's cheap.

I took them home and prepped them to be party trays.

I baked my little kitchen out.  On each plate was an array of tasty items:

  • Banana Bread Loaves (slices for those who had small familia like 1-3 persons)
  • Lemon Pound Cake with a lemon glaze (I used the lemons from my great g-ma's tree mmmm)
  • Mexican Wedding Cookies (although my mom loved em, I think they just tasted like almond cookies)
  • Bourbon Balls (Chocolate Dusted)
  • Bourbon Balls (Coconut Rolled)
  • Bourbon Balls (Confectioner's Sugar Dusted)
I'll post recipe's later.  It's not a long list. But when you have 1 oven, 3 mixing bowls, a whisk (remember no Kitchen Aid in my ghetto kitchen) and misfit set of baking pans....this was a task.  I loved every moment of it. but sheesh storing and all.

Needless to say, they loved the idea of baked goods.  So I decided to do it again this years but change the menu.

I'm thinking of making:

 Cake Pops
  • Red Velvet Lollipops
  • Cheesecake Lollipops
  • Pie Pops (I really want to do this but it would have to be done for a smaller group)
  • Chocolate Truffles
  • Melting Moments
Maybe for the Pie Pops I'll make some for Thanksgiving and make Pumpkin Pie Pops.  I've made so called "pop tarts" with phyllo pastry sheets and jam. But pie pops sound waaaaay better. OH! I can use the gluten free crust! hmmm....

Now, not ALL of those will be made, those are just some ideas I'm tossing around. I've made all of the items in the cupcakes/cakes and Pudding Section. I would like to try making them all at one time or another before having everyone be my guniea pigs at Christmas and end up with Chorro.

Anyhow, that's my home made ideas.  Oh check out my Loca Arts for homemade ideas this year (not yet posted but soon).


Wednesday, September 2, 2009

Caramel Vanilla Sauce

Side Bustin':

I used Martha Stewarts Caramel Vanilla Sauce because well I had an accident with the other sauce. It took a lil bit of time but it was worth every sticky drop. Obviously I took out the lemon juice and the bourbon and it still tasted great.

This makes 2 Cups of Vanilla Sauce

2 cups sugar

1 cup heavy cream

1 vanilla bean, split in half lengthwise

2 tablespoons unsalted butter

2 teaspoons freshly squeezed lemon juice

1 tablespoon bourbon

Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat.

Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.

Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add lemon juice, butter, and bourbon. Stir to combine.

Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.

I got this recipe from Martha Stewart.  (9/1/09 web) http://www.marthastewart.com/recipe/caramel-bourbon-vanilla-sauce

Bread Pudding

Side Bustin':

I made Bread Pudding at 7pm last night because:

A) My pregnant friend requested me to make her Bread Pudding.
B) I inherited 20 Hot Dog Buns and 20 Hamburger Buns.
C) I felt like baking the shit out of my oven.

Answer: D all of the above. This lil Chola can bake!

I made a couple of tweaks.

I made this to take to work so I increased the bread pudding batch to two and one batch of topping. I switched the topping from Pecans to walnuts because that's what I had in my pantry.

I used leftover Hamburger buns (dang it I forgot to toast em first. I planned on lightly toasting em with cinnamon and a dust of brown sugar) and fresh Vanilla Bean, 1C heavy cream + 3C 2% Milk. I used a glass pan and sprayed it with Pam.

This came out so good I had a sliver. Really just a sliver. Topping was good, crusty and sweet. (I so want to make jokes). I digress, The bottom was like a custard-ish consistency and the bread was moist.

I took pictures but my cell phone doesn't do it justice! But hey it tasted really good:

Ingredients (Makes 1 batch):

2 cups granulated sugar (I used 1 1/4 Cups granulated sugar)

5 large beaten eggs (I usually beat the eggs with the Vanilla in the same bowl)

2 cups milk (I used 1 Cup 2% Milk and 1 Cup Heavy Whipping Cream)

2 teaspoons pure vanilla extract (Because I made 2 batches I added the innards of a split Vanilla Bean)

3 cups cubed Italian bread, allow to stale overnight in a bowl (I just used it the same day)

1 cup packed light brown sugar

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

1 cup chopped pecans (I used Chopped Walnuts)

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

1 cup granulated sugar

1/2 cup (1 stick) butter, melted

1 egg, beaten

2 teaspoons pure vanilla extract

1/4 cup brandy

For the sauce: (I didn't end up using this sauce)
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

NOTE: when cooking the syrup do not walk away thinking you turned the stove off and then 10 minutes later you smell a delicious aroma of vanilla and sugar mm mm. Then suddenly you smell burning. Like a sweet burn. Needless to say I burned the sauce and used the last of the butter. Sigh. Out of sauce and a pan. Ugh.

I couldn't let the sauce win so I hauled my chanclas to the cheapest nearest grocery store and repleneshed my eggs, cream and butter. And I ended up using another type of sauce because I had no more liquor and didn't want to break open my piggy bank to buy more.

I got this recipe from Food Network's Paula Deen (9/1/09 web)

Tuesday, September 1, 2009

Vanilla Rum Whipped Cream with Cinnamon

This will make about 3 Cups

You can be genourous with it, save it, or even freeze it for a sweet ice cold treat. Hell, put it between some Graham Crackers and freeze with plastic wrap and you'll have yourself a 'whipped' cream sammich. Or make baby cakes (mini cakes) frost between the layers and top with Cinnamon sugar.


1 Cup Heavy Whipping Cream (I found 2 mini containers at Whole Foods that added up to be cheaper than a pint at the same store!)

1/3 Cup Sugar, Superfine (like yours truly)

1 teaspoon Ground Cinnamon

2 Tablespoons Rum (DO NOT ADD ANYMORE than what is listed, I did that and ended up drinking 1/2 the bottle of rum and had a major hangover) I used Sailor Jerry Rum because it was smooth (careful, it will lead to a hangover) and had a hint of Cherry.

1 teaspoon Vanilla Extract (Please use Pure at all times, no imitations)

Whip the cream (like it stole something from you) with an electric mixer until thickened.

Add the sugar and cinnamon and continue whipping until soft peaks form.

Add the rum and vanilla extract and continue whipping for an additional minute.

I need a better thinking cap...
Now I'm not sure if it's because I used a hand mixer (I was born and raised from the projects and I can't spend over $300 for kitchen aid mixer but feel free to buy me one for xmas or my birthday [3/28]) but this didn't look like a smooth cool whipped version. Maybe have a bowl of ice underneath so when mixing it might make it better? Maybe because I added Cinnamon and I wasn't wearing my seeing eye glasses. Either way it tastes great. I'll probably invest in a bakers star tip and use a zip lock bag cut on the corner to make it look nicer.

I know I got the base of this recipe from the web on 8/24/09 and it was a basic Rum Whipped Cream recipe. I can't for the life of me remember who so if the base recipe is yours...who did you get it from? =) I'll give credit where credit is due. However, I did add the Vanilla and Cinnamon to this so it's my take on the rum version of someones basic version of whipped cream.

Arroz Con Leche Cupcakes

This makes approx 12-18 Cupcakes depending on how heavy handed you pour the batter.


½ Cup unsalted butter, room temperature

2/3 Cup sugar

3 large eggs

1 tsp pure vanilla extract

1 ½ cups flour

1 ½ tsp baking powder

¼ tsp salt

Dash of ground cinnamon

½ cup arroze con leche milk base (see post below this one...duh)

Preheat oven to 350 degrees and lightly butter or line muffin cups with paper liners.

In one bowl whisk together the flour, baking powder, ground cinnamon and salt.

In a large bowl: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl. (I adjusted the milk based on the thickness of the mixture)

Evenly fill the muffin cups with the batter (about 3/4) and bake for about 16-20 minutes or (bakers you know the drill) until nicely browned and a toothpick into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

Once the cupcakes have completely cooled, frost with whipped cream before serving.

I got the recipe from cannelle et vanille (8/24/09 web) in the UK http://cannelle-vanille.blogspot.com/2009/08/red-currant-and-poppy-seed-cakes-arroz.html

Side Bustin:
Again, trying to figure out the measurements were hard since I suck at grams converting to tsp, tbsp, cups etc. So I scrounged around for various recipes on a basic cupcake recipe trying to stay true to his/her recipe because I've never done this kind before.  You'll notice the changes for: Lemon Zest (86'd), amount of sugar (reduced), Leche Base (increased), Vanilla Extract and Ground Cinnamon (added).

This recipe is so good...that cholos will actually cry real tattoed tear drops, only if you top it with the Vanilla Rum Whipped Cream with Cinnamon.

Arroz Con Leche Milk Base

This will make approximately 2 batches of the Milk Base


½ Gallon organic whole milk

½ Cup sugar

½ Cup Valencia rice or Arborio rice (I used Arborio)

1 cinnamon stick

1 vanilla bean, split and scraped*

Pinch of salt

Two dashes of Nutmeg*

10-15 whole Cloves*

In a large saucepan, heat the milk, salt, cinnamon stick, nutmeg, cloves and vanilla bean. Heat the milk over medium heat stirring occasionally until it comes to a light boil. Add the sugar and the rice and reduce heat to medium low.

Cook stirring often for about an hour until the milk has reduced by almost half. We don't want the milk to boil, just lightly simmer (some small bubbles are ok).

Strain the milk through a fine sieve reserving the milk and discarding the rice, cinnamon stick, cloves and vanilla bean. (I strained this a few times and got some of the rice into the milk base for texture and to have more flavor).

Save for another use, if desired.

I got the recipe from cannelle et vanille (8/24/09 web) in the UK http://cannelle-vanille.blogspot.com/2008/08/arroz-con-leche-creme-brulee-and-cause.html

Side Bustin:
Trying to figure out the measurements were hard since I suck at grams converting to tsp, tbsp, cups etc.  So I scrounged around for various recipes on Arroz con Leche but kept the bulk of the milk on the high end.  You'll notice everything else is the same as his/her recipe except I added the scraping of Vanilla Bean, Nutmeg, and Cloves as well as reducing the sugar.

Jane Doe Cupcake Mix

Jane Doe: Basic, Plain Cupcake Mix

This makes 24 Cupcakes


1 Cup melted butter
1 (Sweet toothers use: 1.5) Cups Sugar
4 Eggs
3 Cups all purpose flour
1 Cup organic milk
1 tsp vanilla extract (or be a swinger and see below)

Preheat oven to 350 degrees and prep cupcake pans

Using a mixer, cream butter and sugar until fluffy.
Add vanilla extract
Add eggs 1 at a time beating well after adding each egg to the butter/sugar mixture.
Add flour and milk alternately into creamed mixture.

Fill cupcake liners about 3/4 of the way.

Ready? Set...Bake!
Bake 17-20 minutes (Bakers you know the drill) or until a toothpick inserted comes out clean. 

Cool Completely before frosting.

Believe me and WAIT!  I was inpatient and ended up with slimy whipped cream of a mess all over the counter.  Definate no no.

So....you want to be swinger huh?
Well you can use other extracts in the batter.  Almond, Banana, Butter, Cinnamon, Coconut, Pineapple, Vanilla etc.  Mix them up by using Almond and Vanilla.  Coconut and Pineapple or do half and half of the batter and place on top of each other.

Yellow Cupcake Mix

This recipe makes 12 Cupcakes


1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon fine salt

2 large eggs, room temperature

2/3 cup sugar

3/4 cup unsalted butter, melted

2 teaspoons pure vanilla extract

1/2 cup milk


Whisk the flour, baking powder, and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake.)

Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.

Recipe from: Food Network  (9/1/09 web)