new recipes coming

Crisira the Cupcake Fairy has been helping my daughter Tessy and me with some new original cupcake recipes! Would you all like to learn how to make a cupcake which is an original  combination of a traditional American cupcake and a traditional Italian sweet?  Ok but Tessy says we need to ask Crisira if we can reveal her secret recipe! Join us later!


buttermilk and sour cream from scratch


don’t have buttermilk in the pantry? get milk and add some lemon juice, stir and let sit for 5 minutes….for one cup of buttermilk you need, use one cup of milk and add about  a teaspoon of lemon juice.

don’t have sour cream handy? especially for those who do not live in the US (in Italy for example sour cream is hard to find)… to make one cup of sour cream: put half  a cup of cream (light cooking cream in the US  is fine, in Italy  called “panna da cucina” or cooking cream) and half  a cup of white yogurt, add a tablespoon of lemon juice, stir and put in the refrigerator for an hour….

cheesecake perfection


it can be very troublesome getting  a cheesecake from the bottom baking pan/springform pan  onto your serving dish. Crisira the Cupcake Fairy has a helpful tip: when the cheesecake cools off  completely, freeze  it even for just half an hour, then remove it gently from the bottom pan with a spatula or cake serving knife and transfer to your serving dish. And remember: never put the cheesecake in the refrigerator or the freezer without it completely cooling off! It will create condensation and the crust part will become soggy!

Oven timing


Crisira the Cupcake Fairy insists: when baking cupcakes, never just set the timer and leave the kitchen! you must keep an eye on cupcakes and take them out of the oven as soon as they are baked! Most people read the  baking time in a recipe and think  that’s it. You have to get to know your oven because baking times are not exact and not for every oven. Cupcakes are delicious when supermoist and, if you overbake them, they lose that moistness!