Hip Hip – Horray!
Hip Hip – Horray!
Hip-Hip – Horray!
In Buenos Aires, there is no shortage of sidewalk cafes – it’s truly a cafe culture. So when Starbucks opened here and started spreading their franchise, it was no wonder that they have done well. Since then, we’ve seen the slow but steadfast introduction of the disposable cup – that ingenious cardboard invention that lets you take your coffee on the go. But winter is upon us and I say it’s time for some hot chocolate! And not just some powder in a cup with milk or water, I mean, real, tasty, mouth watering chocolate with spices to make your mouth water and just enough love and warmth to make you dream about it for the next time. You know what I’m saying? We need to get back to the basics and make some good old fashioned “Mulled Chocolate” or “Xocoal” as the Aztecs called it.
Here’s what you’ll need:
milk, chocolate, cinnamon, ginger, cardamom and a few other spices…
I’m giving away the recipe in English and Spanish, so if you want it, sign up for the newsletter or sendus an email! You’ll get recipes like this and special discounts and offers through it as well.
Para que estas esperando? Queremos compartir la receta!
Fall is smothering us with it’s cold this year. And as I sit here drinking Sugar and Spice’s new Almond Tea (sooo yummy!), I can’t help but think of making a cupcake that will keep me warm and happy as the days get cooler.
Every month, our gourmet cupcakes change according to the seasons to give you a bit of variety and in the coming wintery months, we’ll be featuring flavors of fall and winter to warm your hearts and tummies. Our Vanilla Chai Latte cupcakes were a big success but we’ll have to say “ciao” to them while we make room for other gourmet flavors!
For the entire month of June, we will debut our Apple Pie Cupcake with cinnamon frosting. Do we need to say more? Try it. We at Palermo Cupcakery are sure you’ll love it!
For those of you obsessed with cupcakes like we are here, why not check out the lovely little cupcake change holders! I heart!! I heart!!
Here’s where to find them!
***FOU CRANE***
Av. Gaona 4717, Floresta, Cap. Fed.
***SMILE TATTOO SHOP***
Guemes 34, local 15, Ramos Mejia
***CHERRY LIPS SHOP***
Av: Santa fe 1270, local 69, Galeria 5ª Avenida
There are a lot of cupcake companies opening up in Buenos Aires. Buenos Aires has always been known as a gastronomic city dedicated to serving fine meats and fresh pastas, however as of late, there has been an intense growing awareness of desserts as well. Today we’re interviewing our Pastry Chef and cake designer Gina Gattone about her lovely creations! Smart cafe owners have seen this trend coming and started offering sweets that are internationally recognized and there are even a lot of pastry shops and cupcake stores opening all over the city and it seems that everywhere you look you can find a cupcake, muffin or pastry (if you’re looking for it). Read more
www.nataliedee.com
On Palermo Cupcakery’s posts!
As we all know, here in Buenos Aires sour cream does not exist. If you like to bake or cook, this non-existent neccesity is utterly important. Wether you’re a seasoned chef or a weekend cook, sour cream can come in handy for a variety of things. Do you miss tacos or chili with sour cream topping? Or what about watching the game with chips and dip? Wouldn’t it make you feel like you were at home if you were eating baked potatoes topped with sour cream? Read more
Once you step foot in Argentina, you step into a world full of dulce de leche. You can find it in Mcdonalds ice cream cones, chocolates, alfajores, birthday cakes, crepes, and even Starbucks specialty coffee drinks.
So what is dulce de leche? Read more
I remember the very first time I ever saw one…eyes widened, pupils dilated, palms sweaty, mouth watering.
“What is THAT?” I asked myself, following my mother into the dining room. She was carrying a cake tray adorned with warm, fresh-out-of-the-oven little gifts from above.
As I reached for one I thought, “this is the best thing that has ever happened to me” (or maybe it was, “give me that RIGHT NOW”, but I can’t be sure…). I gently removed one from the plate, peeled off the paper wrapping and took a bite.
And that was it. I was hooked. My life would never be the same again.
…I was 4, and it was my very first cupcake.
It was and still is my mother’s specialty, a masterpiece passed down from my grandmother called “Black Bottom Cupcakes” because of their rich, dark chocolate outside and smooth cream cheese inside. While Black Bottom Cupcakes are fairly well known today, back when I was little they were like a whole new world to me-they opened up new tastes and smells, they made me more adventurous with my cooking and baking as an adult (I mean who would have thought to put chocolate AND cream cheese together?! Surely not me) and they turned me into a woman who baked because she loved to, not because she had to. Since then cupcakes have held a sort of nostalgia for me, a fond remembrance of the innocent days when I considered eating a miniature cake to be the happiest day of my life—when then hardest decision I had to make was “do I eat the whole thing now? Or do I save some for later?” There’s just something about cupcakes that make people feel happy. Period. And these, my friends, are no exception.
Black Bottom Cupcakes
1 – 8 oz. pkg cream cheese
1 unbeaten egg
1/3 c sugar
1/8 tsp salt
Beat well and add 1- 6 oz pkg semi-sweet chocolate chips
Sift together:
3 c flour
2 c sugar
1/2 c cocoa
2 tsp baking soda
1 tsp salt
Add:
2 c water
2/3 c cooking oil
2 Tblsp vinegar
2 tsp vanilla
Fill muffin cups 1/3 full of chocolate batter. Top with a teaspoon of the cream cheese mixture. Sprinkle with nuts if desired. Bake at 350 for 30 – 40 minutes.
Last month, Alice in Wonderland came out in theaters here in Buenos Aires and for International Women’s Day, we had some clients with a very special request… they wanted to do a tea party with the theme of Alice in Wonderland. So we were able to come up with some exciting designs and did a mix of flavors with all sorts of decorations and toppings.
Loading ...