Last week I made my first batch of cupcakes since coming home. They turned out pretty okay and were given some high praises by everyone who tried it. I made cupcakes when I was in DC so I've had some practice making them but over here I was working with unfamiliar tools and ingredients. The reasons I haven't been cooking here at all are because ingredients aren't always available (although I can find ways to improvise) and I don't have a kitchen here. We, of course, have a kitchen at home but it's not my kitchen. It's not my kitchen, not my kitchen stuff; I don't know where things are and I can't move freely around in it. (Besides, the layout doesn't fit the kind of cooking that I do.) So yeah, I miss cooking and I miss having my own kitchen and all my kitchen stuff. (Right now, my most valued kitchen appliances are scattered all over the place. My white KitchenAid stand mixer, Dulcinea, is in Arlington. My 10-inch chef's knife, Isabel, and paring knife are in Baltimore. My stainless steel measuring cups and spoons are here in Manila. I can't wait for a reunion.) But I'm happy with how the cupcakes turned out despite my initial apprehensions. And it was the first time I had an offset spatula to use to apply frosting. (Not to self: practice frosting.)
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There's a cupcake place that recently opened here in Manila and it's one of the 'in' places at the moment. The shop, Cupcakes by Sonja, and the owner have been featured in numerous writeups and TV spots. Why a humble cupcake would become so popular here, I don't understand. Well-heeled people do usually scramble for the newest food fad. (I won't call it a craze. It's too pricey to be a craze.) At 50 to 70 bucks a pop, it's not cheap. It's also not too expensive considering how much it would cost to make them (not to mention all the overhead cost) but it's certainly a luxury for most people.
The owner, aside from having gone to pastry school, spent a few months at the popular Magnolia Bakery in Manhattan, which was supposed to be the influence and inspiration for her own shop. My cupcake recipe is from Magnolia, from Allysa Torey's cookbook, and I was curious to know what her products were like. Interestingly, I have never tried Magnolia's cupcakes. Neither have I been to Cakelove, which is a popular DC cake shop that's located within walking distance of my old neighborhood. (It was, I think, a mile away, which is walking distance by my standards.) Feedback was that Cakelove's were too sweet. Magnolia's remain as popular as ever.
I bought a box of five cupcakes from Sonja's. I had two vanilla sunshine, and one each of the lemon drop, chocolate surprise, red velvet. They certainly have an elegant looking packaging, and the box's teal color sort of reminds one of Tiffany's.

Sonja's cupcakes were okay. They looked nice though. The frosting were much too sweet. (When I make my buttercream frosting, I don't use as much sugar as the recipe calls for.) The vanilla sunshine, which is your basic cupcake, was denser and drier than what I expected. The same for the chocolate surprise (which my sister liked, by the way), plus I found the chocolate buttercream frosting to be a bit too unrefined. The lemon drop was only a vanilla cupcake with a lemon-flavored frosting; I was expecting some lemon flavor in the cake itself (or did I completely miss that?). What I really enjoyed was the red velvet cupcake. (Very popular in the American south, it contains a very unusual ingredient--vinegar--and is known for its crimson or red-brown tint.) The cupcake itself was cakey, the way it should be, and the tangy cream-cheese frosting complimented it very well.
Well, it looks like cupcakes aren't so humble anymore. The store is in Serendra, a new condo compound (actually part of 12-hectare development) in the Fort Bonifacio area, which has fancy shops scattered all over the place. When I dropped by Cupcakes last Thursday, I found our local version of ladies-who-lunch types and other women of leisure enjoying their coffee and and some dessert. It's a place where you can eat your cupcakes with a fork and a knife. Wait, didn't we used to eat cupcakes just by peeling them and then stuffing them in our mouths? Cupcakes by Sonja, what have you done? But it makes sense if you think about it. Would you inhale and ingest within three seconds something that costs 60 bucks? That's almost 25% of a regular worker's daily minimum wage, am I right? But see, people who buy these cupcakes aren't minimum wage workers. Ah.
There's really nothing really special about cupcakes. They're really not supposed to be special or fancy. They're a very nice, simple treat and the flavor shouldn't be complicated. It's good if you can pack a lot of flavor and zip into a couple of bites of cupcake but it shouldn't be so much that it'll make your eyes dilate. (Remember, we're talking about cupcakes here and not tortes with ganache or tuffle-filled concoctions.) To me, they're small, personal versions of a cake. And I do love cakes. (Chocolate, especially.) I'll just make my own, thank you very much, and eat them with my fingers.
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