Rainbow Cupcakes on her 10th


My eldest turns 10 this month.
She asked if she could celebrate her birthday with her classmates since her birthday falls on a school day. I asked her what cupcakes she wanted me to bake and share with her classmates. She’s silent for awhile and then answers “Anything you like, Ma”. Well! Tired that her requests are sometimes not followed, she hesitated. I guess, moving forward, I will no longer intervene in her decision making?
But still I suggested…hahaha!
I told her Rubiks Cube is a nice idea especially its her past time these recent days. She agreed but 3 days after, she changed her mind and asked for rainbow cupcakes. Well, I like it too because its much easier! :)

I planned to make rainbow cupcakes using natural dye colors (we are trying to avoid processed and artificial foods)  and thanks to Google I found these two sources:
But then, its hard to look for beet, spinach, blueberries and blackberries when living in this tropical country, thus, I ended up using artificial coloring by McCormick’s Food Colors and Egg Dye.


I used the recipe from Caro and Marie’s Baking session I attended last year.


  • 8 oz butter
  • 2 1/3 cups sugar
  • 5 large egg’s eggwhite
  • 2 tsp vanilla
  • 3 cups all purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups milk


  1. Preheat the oven to 350°F. Line a muffin tin with baking cups.
  2. Mix all purpose flour, baking powder and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add in eggwhites and vanilla
  5. Alternating the dry and wet ingredients, add in flour mixture and milk.
  6. Pour into separate bowls.
  7. Use McCormicks artificial dyes to color the batter mixture.
  8. Fill in the baking cups.
  9. Bake until toothpick inserted in the center comes out clean (15-20 mins)

Soon, I will make again these rainbow cupcakes using natural colors…hopefully.

But for now, the birthday girl is grateful for this beautiful rainbow cupcakes.




All-Time Favorite Carrot Cupcake


My kids doesn’t like carrots.

Even when I tried to hide and mixed with other vegetables, they can easily spot the bright orange thingy.
But for reasons I don’t know, they love to savor my carrot cupcakes even they are well aware that the main ingredient is the shredded carrots.
Yep, I let them shred it, but can’t finished one whole carrot (we use manual shredder :) )

I bake carrot cupcakes as a breakfast substitute for my picky eater. With busy mornings we have and a picky eater who does not want to eat rice on breakfast unless paired with hotdog or meatballs, these carrot cupcakes are a big help. He can finished four of these little cuppies :)

Here’s our recipe:
(adapted from Elisa L. and Jimmy L.)


  • 1/2 cup peanuts
  • 1 small pack raisins
  • 1 small can pineapple crushed
  • 3 cups shredded carrots
  • 1 tsp vanilla
  • 1 cup vegetable oil
  • 4 large eggs
  • a pinch of nutmeg
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups sugar
  • 2 cups all purpose flour


  1. Preheat the oven to 350°F. Line a muffin tin with baking cups.
  2. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg (for best results sift them)
  3. In a separate bowl, beat eggs and gradually add sugar
  4. Add vanilla and oil
  5. Add the flour mixture
  6. When all are well mixed, fold in carrots, pineapple, raisins and peanuts.
  7. Fill in the baking cups.
  8. Bake until toothpick inserted in the center comes out clean (15-20 mins)

Happy Baking.