DEVILS FOOD CUPCAKES 2 cups all purpose flour ¾ cup cocoa powder 1½ tsp. baking powder 1½ tsp. baking soda ½ tsp. salt 480g water 2 cups brown sugar 2 pcs. whole eggs 125g oil 15g white vinegar line 24 holes cupcake pan Icing: 250g salted butter 100g powdered sugar 100g melted dark chocolate 100g whipping cream 30g cocoa powder

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Let's go back to baking.

O diba parang antagal na natin hindi nag-bake dito sa aking YouTube channel.

So today, gawin natin ang isa sa mga paborito kong cupcakes.

This is called Devil's Food Cupcake.

O bakit kaya tinawag na ganun?

Nako, binabasa ko yung mga cookbooks.

Ewan ko kung alam niyo yung Angel's Food Cake.

Angel's Food Cake, kulay puti yung cake.

Made of egg whites, sugar, a little bit of cake flour.

Puting-puti siya, very light.

Ito namang Devil's Food, very dark.

Totally kabaliktara, napaka-dense, napaka-moist.

And dark yung kulay, dark na dark chocolate din yung lasa.

Kaya daw tinawag na.

Devil's Food Cake.

But enough of the introduction.

Gawin na natin yan today.

But as usual, this is very easy to prepare.

Sisimulan ko muna by preparing the icing.

So ito.

So meron ako ditong ganache.

Ganache is just cream and dark chocolate na tinunaw ko kanina over low-medium flame.

And pinalamig ko na ngayon.

So it has to be cooled down, room temperature.

Bawal na mainit, bawal na maligam-gam kasi malulusaw niyan yung ating butter.

And then I have here butter.

This is salted butter, cocoa powder, and powdered sugar.

Pagsasamahin ko muna.

Ito yung ating butter.

The butter is at room temperature, see.

Hindi malamig, hindi din lusa.

So let's put the butter here.

This is a chocolate buttercream pero mas rich.

Cocoa powder.

And may powdered sugar.

And this is not too sweet.

Kung nakukulangan ka sa tamis, feel free to add more powdered sugar

or you can even use.

Milk chocolate.

Today, I'm using dark.

It's Belgian chocolate.

I'm going to mix it at low speed para hindi tumalsik yung powdered sugar.

And you just increase the speed.

Gradually.

Sa baking kasi kailangan ng maraming pasensya

dahil pagka nagkamali ka ng konti, wala nang balikan.

Hindi ka tulad sa cooking, sa mga putahe.

Pwedeng-pwedeng mong remedyohan.

Dito, minsan pwedeng remedyohan pero paminsan-minsan lang.

Charot.

Okay, so you see.

Pagka-mix ng ganyan, wala nang chance na magtalsikan yung powdered sugar.

Pwede mo nang haluin over medium speed.

And next, ilagay na natin yung melted chocolate and cream or the ganache.

But before that, let's mix it.

Before that, let's scrape the sides and the bottom of the mixing bowl.

And this one, medyo alug-alugin mo lang ng ganyan.

Para lang pang-tay yung pagkakahalo natin.

Okay.

I'm going to put the ganache.

And then, we mix it again.

Again, over medium speed.

Okay, once it's smooth like this.

Perfect.

Turn off the mixer.

And of course, one step na hindi mo pwedeng ma-miss is...

Try it.

Mmm.

So.

So good.

Oh my God.

Sarap.

So marami na ako naiturong chocolate cake recipe sa inyo.

But this icing, first time kong itinuro.

Kung meron ka ng chocolate cake recipe.

Ayun, matagda.

Oh my God.

Okay.

Kung meron ka ng chocolate cake recipe ko, nakahiyang.

Aba, pwede mong gamitin itong icing na ito.

Now, what I'm going to do.

I'm just going to set it aside here and then I'm going to prepare the cake.

It's also important to let your icing rest.

Hindi kailangan yan na agad-agad mong gagawin.

Pwedeng iwan mo lang yan dyan.

Actually, mas nagde-develop yung kanyang flavor and the texture also improves as you just leave it there, as you rest it.

Basta huwag lang mainit masyado yung room.

Room temp lang.

Basta huwag lang mainit masyado yung room.

Hindi mainit, hindi din sobrang lamit.

So next, let's prepare the cupcakes.

So one recipe nitong cupcake na ito will produce 24 pieces ng ganitong kalalaki.

So this is just the typical 3 oz na cupcake.

So lagyan mo ng cupcake paper yung cupcake pans, 24 holes and then just leave it there.

And very important.

You have to have your own cupcake pans.

You have to have your own cupcake pans.

Your oven pre-heated at 325 degrees Fahrenheit.

So 325 degrees Fahrenheit oven.

Bukas na po, piniprehit ko na po yung oven bago ako magsimulang maghalo ng mga ingredients.

So I have here all-purpose flour.

I'm going to combine in a bowl.

This is cocoa powder.

All my dry ingredients.

This is butter.

Baking powder.

Baking soda.

And iodized salt.

So the first step.

You mix all the dry ingredients together.

And then we sift it twice.

We call this technique.

One stage because everything goes into one bowl.

So we sift.

It's very essential to sift your dry ingredients.

First, to bind all the ingredients together.

Second, to remove impurities.

And lastly, to aerate.

Para maganda yung volume.

Ang volume ng baked products mo.

Okay.

So kulang ang isang beses.

Kaya talagang at least twice mo yan isi-sift.

Okay.

Perfect.

And next, in another bowl, dito din, i-recycle mo lang itong bowl na ito.

You combine all your wet ingredients.

For this recipe, I consider brown sugar as wet ingredient.

You can also use white sugar.

Ano ba sinabi ko? Brown or white kanina?

Diyos ko, nalito na ako.

Ingles kasi.

Charot.

So, but you can also use cocoa powder.

Coconut sugar or muscovado sugar or any sugar alternative as long as it is 1 is to 1.

Ibig sabihin, kung may kasama kang diabetic and gusto mong gumamit ng sugar alternative,

ang hanapin mo dun sa baking supply store is,

yung ang kanyang conversion is 1 is to 1.

So kung 2 cups ito, 2 cups din na sugar alternative yung ilalagay kasi you don't want

the cake or the cupcake to turn dry.

The water.

This is 2 eggs.

And I'm also putting here oil.

I'm using soya oil or you can also use corn oil or canola oil.

Any type na hindi natutulog kasi pagka natutulog yung mantika,

pag ni-ref mo yung cake mo or your cupcake mo, magiging matigas siya.

And this is the oil.

This is white vinegar.

The white vinegar is just a stabilizer and tenderizer for the cake.

Mapapansin mo mas magiging moist.

And then I combine the two mixtures together.

You just mix it.

Okay.

Okay.

And then to remove unnecessary lumps, I'm going to strain the mixture.

Para siguradong smooth na smooth and walang lumps yung ating chocolate cake batter.

You can use wire whisk pero kung medyo beginner ka at medyo excited, there's a danger of overmixing.

Pag kasi naoovermix ang cake, napapansin mo nagiging rubbery.

Rubbery is pag kinakain mo na yung chocolate cake and ginanon mo yung tinidor,

mapapansin mo na lumalaban yung chocolate cake doon sa tinidor.

So when I eat this, it's just like this.

When I eat cake, nasasabi ko kung ay medyo may pinagdadaanan yung baker today, ay medyo na overmix to.

Okay.

Perfect.

And of course, you have to scrape also the ilalim.

And then just give it a nice mix.

Just like this.

Perfect.

Now, ilalagay na natin yan sa ating cupcake pans and I'm just going to use a 3 oz ice cream scooper

para lang pantay-pantay yung ating cupcakes and there's a technique para wala masyadong tumulong batter.

So you get your ice cream scooper.

And then you use it.

And then you use your finger.

Okay.

Huwag niyo na akong i-bash na hindi ako naka-gloves kasi mas magiging makalat po yan pag nag-suod ako ng gloves.

Ibe-bake po ito ng 25 minutes.

So kung may magsasabing mahaba yung kukuko, may nakitang dumi sa kamay ko, mamamatay po yan sa loob ng oven kung may bakteriya.

Ba't kung gusto mong mag-gloves sa bahay?

Gusto mong mag-face mask while cooking it?

Push.

Diba, alam mo naman mag-face mask ako habang nag-tututorial ako.

Patalsit daw kasi yung laway ko dito.

Hindi niyo makikita ganda ako habang nag-tututorial.

Ganyan lang.

Let's see.

Kasi kailangan talaga sobrang linis ng iyong workplace when you are baking.

Yan ang number one na tinuro sa akin.

My first teacher in baking.

Si Chef Joey Prats.

Hello Chef Joey and hello Frank.

Yan ang pinakamaganda niyang tinuro sa akin.

Kung the workstation has to be extremely clean.

Kasi daw, hindi nakikita ang skills ng isang chef sa kanyang bilis or sa kanyang sarap ng niluluto

but makikita siya kung ganung kalinis and organized yung kanyang ginagawa.

Kaya binibilang ko yung tumutulong batter.

Kailangan wala masyadong.

And of course, one hand has to remain clean.

Para yan yung ipang bubuhat mo and ipang pupunas mo kung mayroon mang tumulo.

So pupunuan ko itong isa and then ibibake na natin yan sa ating preheated oven.

Okay.

Okay, isa lang na natin.

Pinreheat ko na yung aking oven.

Mabilis lang po ito, mga 25 minutes.

You don't want to overbake it kasi gusto mong fudgy siya.

Moist, fudgy and dense.

Okay.

Alright.

Balikan natin.

Nasaan bang aking timer?

Where's the timer?

25 minutes.

Alright, it's been 25 minutes and let's check it.

Teka nga, mukhang hindi kakayanin nito.

Ito na lang, wet towel.

Masyadong makapal yung susyal na ano natin.

So let's check.

First, pindutin mo muna.

Ayan.

So it's almost firm.

Hindi ka mapapaso dyan, believe me.

It's almost firm so it's ready.

So hanguin na natin yan.

And then pinatay ko na din yung oven.

The next step, kung kaya mo lang naman, tanggalin mo na pa isa-isa dyan sa pan.

Okay.

Para kasi may carryover cooking tayong tinatawag which means habang mainit pa tong pan, tuloy-tuloy po yung naluluto dyan.

And you don't want that.

Kasi medyo mababawasan yung pagiging moist and fudgy.

So kung kaya mo lang naman, tanggalin mo.

Ako po kasi sanay na yung kamay ko sa init niyan.

Hindi naman talaga sya kainitan kasi you're just touching the exterior.

O diba?

And then palamigin natin sya completely bago natin sya pahiran ng icing sa ibabaw.

Balikan natin.

Okay.

So malamig na yung cupcakes natin.

When you have something like this, yung parang medyo umapaw sa gilid.

You can actually just cut it like that.

Para lang pantay-pantay yung itsura ng cupcake, yung size ng cupcakes mo.

Yung itsura niya especially kung pambenta kasi minsan ang mga customers.

Ay!

Bakit parang mukhang mas malaki yun?

Yun ang ibigay mo sa akin.

Bakit mukhang mas malaki yung binigay mo sa kanya?

O diba?

Kahit na pantay-pantay lang naman po ang laki.

Minsan lang po.

Kaya po nagkakaganyan yan sa cupcakes.

Pag po nandun sa mas mainit na parte ng oven.

The tendency is, normally yung mga nasa gilid yan eh.

The tendency is mas unang kumukulo yung batter.

Pag nandun siya sa mainit na side.

So medyo nagkakaroon ng konting apaw sa gilid.

Okay?

That's it.

And then this one, free taste mo na yan.

Sa sarili mo.

It's so good.

And so moist.

To think yan yung nasunog sa gilid, ha?

Hindi naman nasunog na to sa gilid.

Now.

The next step is to put your icing on a piping bag.

So I use a disposable piping bag and then I have here a closed star tip.

You can use any size of your choice.

You just cut it.

Yung nagupit mo goes into the floor or into the trash can.

Huwag mo ipatong dito because there's a chance na mapahalo yan dun sa icing mo which is very delicado.

Okay.

This is it.

Perfect.

Lock it like that.

And then next.

Lagyan natin ng icing.

Ang icing natin dito hindi po masyadong makapal because very rich.

Itong ating icing.

This is chocolate.

This is butter.

And this is cream.

So you don't want it.

You don't want to put too much.

Kasi baka maging nakakaumay.

So you push it and then mag-test ka muna ng isang piraso.

Bago ka maglagay sa cake.

Para siguradong maganda yung flow.

And then next, magpahid na tayo.

Ngayon, nasa sa'yo yan ako kasi.

Comfortable akong mag-icing kung medyo ka-level ko yung cake.

Para hindi masakit sa likod.

So maglagay ako ng ganyan.

Para hindi ka nakaganon.

Okay.

So to put the icing, start ka sa gitna.

Palabas.

Diba?

Parang rose.

Wala pong secret sa...

Ay! Bakit ako nanginginig?

Ako po ay pasmado.

Wala pong ganun-ganon.

The only tip is you have to practice.

Ako kulang na ako sa practice kasi ang tagal ko na pong hindi nag-a-icing.

So ang panglaban ko na lang ay muscle memory.

Sorry.

Kung kailangan mong magsalin pa ng icing, tanggalan mo muna ng laman to.

Yun lang talaga.

It's just practice and discipline.

Hindi mo pwedeng madaliin.

Tanggalan mo muna siya ng laman because if you don't do this, magkakaroon ng air bubbles.

Sasabog nang sasabog yung icing mo as you pipe it.

And napansin mo kanina, kahit kasha lahat yung icing ko dito sa piping bag, hindi ko sila pinilit.

Kasi mainit po ang kamay ko.

Chocolate and butter melts at body temperature.

Ipatong mo sa kamay mo yung tsoklate.

Matutunaw po yan pag nakalagay sa kamay mo ng more than how many minutes.

So huwag mong ipilit.

Remember.

Sa baking po, mas importante yung quality than speed.

Okay.

Diba? Ang bongga.

Kung may sumabra kang icing, pwede mong lagyan kada isa yan o ganyan.

I'm using this.

Itong part 2 ng kamay ko to give the pressure.

And then I'm using my arm para paggalawin.

Para pantay.

Diba? Simot na simot ko kasi po ang mahal po ng Belgian chocolate ngayon.

700 per kilo.

Kaya talagang kailangan ay masinop.

So presenting my Devil's Food Cupcakes.

Na super duper good.

I suggest kahit gustong gusto mo na siyang tikman ngayon.

If you let it rest inside the fridge for around kahit 3 to 6 hours.

Trust me.

Mas magiging sobrang sarap siya.

Remember what I told you sa aking last cake tutorial.

I think that was a year or two before.

The icing and the cake, kailangan silang mag mature together.

Ang paggawa ng cake para po yung relationship.

Para yung kasal.

Hindi mo pwedeng madaliin.

You have to rest it so that magsasettle down sila together.

So ngayon, ito ipahinga mo muna para mag set down yung icing dun sa pinaka cupcake mo.

Hindi basta-basta magkihiwalay.

So pag kinagat mo, you really feel the marriage.

The marriage of the cake and the icing.

Hindi mo na sasabihin, ay yung icing ganito yung lasa.

Ay yung cake.

It becomes a cupcake.

Ang sarap itong cupcake.

Perfect na perfect yung icing doon sa pinaka cake niya.

Yun yung gusto mong marinig galing sa kakain.

So wala akong 3 to 6 hours.

Ipapahinga ko ito saglit.

Itatago ko itong mga gamit ko dito.

And then next.

Tikman natin yan.

Okay, let's try it.

Normally, kakagating ko lang yan but I want to show you the inside.

Okay, I want to show you how moist it is.

Okay.

And then hihiwain ko sa gitna.

And then I'm going to try it.

Yung cake muna without the icing.

So tender, so moist.

Gosh!

Now with the icing.

Ito yung sinasabi ko sa inyo.

The marriage of the cake and the icing.

Yung magkatikit sila.

Kasi may iba diba?

Kumihiwalay na lang basta.

Oh my God!

I'm speechless.

Gumawa ka na.

Gawin mo na itong devil's food cupcake because it's extremely good.

I'll see you soon.

Nope.

Uwaw!

Umm...