Tips For Those That Want To Make Cupcakes

Is my passion for cooking and baking the same as my love for vegan food? Or does my love of culinary pleasure drive the passion within me to cook vegan food? You decide. My gift to you, An oregano infused chocolate cupcake, filled with fudge chocolate and dipped in white chocolate with oregano essense. (Photo credit: Wikipedia)

By Thelma Kent

No baker wants to make bad cupcakes Sydney. Professionals know how to make excellent ones that are perfect every time. There are some tips that all the best bakers share to ensure that theirs come out perfect, these same tips can be followed by any baker.

Whole Wheat Dinner Muffins

Whole Grain Corn Mini Muffins (Photo credit: For The Love of Fiber)

By Juvy S. Iliwiliw




Whole-wheat flour is known for its nutty, sweet flavor and aroma and its extra nutrition, whole-wheat flour is ground from the entire kernel of wheat. By contrast, all-purpose (plain) flour has had the bran and germ removed. Commercial whole-wheat flours  vary from fine to more coarsely ground; the grinds may be used interchangeably in recipes. To produce fine grinds, all parts of the grain are equally ground. Medium and coarse grinds have varying amounts of bran dispersed throughout.

Cinnamon-Crunch Sweet Potato Muffins

Potato and pecan tarts or muffins. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw


Sweet potatoes are plump edible roots that are available year-round but are most abundant in markets in autumn and winter. Some of these vegetables-members of the morning glory family-have tan skin and light yellow flesh; others have darker red-orange skin and flesh. The latter type is often called a yam in the United States, although it is not a true yam. Red-orange sweet potatoes are slightly moister and sweeter than the tan variety, which has the same texture as a russet potato when cooked and mashed.

Onion and Shallot Muffins

Apricot & Chicken Muffins (Photo credit: milky.way)

By Juvy S. Iliwiliw




Because of shallot's delicate shape and color, it has a reputation for elegance. This diminutive member of the onion family grows in clusters of cloves like garlic and has a papery reddish or bronze skin. The white flesh lightly streaked with purple has a subdued onion flavor and cooks more quickly than the flesh of larger onions. To prepare a shallot, cut off both ends, then peel off the papery skin. Cut the bulb in half lengthwise and mince.