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@mineoclockph: SHISEIDO MEN ULTIMUNE Power Infusing Concentrate ✨ Made especially for men ✨ Boosts the skin's resistance to damage caused by external hazards (UV rays and dryness) ✨ Fortified with Triple TSUBAKI Technology, which contains antioxidant Japanese camellia extract, to strengthen skin’s defenses and minimizes signs of aging and fatigue ✨ 30ml Click the yellow basket to order! Visit us on Lazada and Shopee Lazada: https://www.lazada.com.ph/shop/mine-o-clock Shopee: https://shopee.ph/mineoclock.ph #MineOClock #Shiseido #ShiseidoPH #Skincare #MenSkincare

Mine O’Clock
Mine O’Clock
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Wednesday 29 March 2023 09:21:13 GMT
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Strawberry Cupcakes Welcome back to By the Dozen, where I’m taking my favorite cake recipes and turning them into cupcake recipes that make just 12. These are my strawberry cupcakes, and they actually taste like fresh, real strawberries. No boxed mix, no Jello, and no artificial flavor, just real strawberry throughout. If you grew up loving those bright pink strawberry cakes, I’m warning you now… these are not that. I wanted something softer, more natural, and actually true to the flavor of strawberries. They taste like peak strawberry season in the best way. Strawberry season is just getting started, and I cannot wait to keep turning them into so many desserts. Recipe below or on my Substack (link in bio under “Full Recipes”)! For the Strawberry Milk: Make first 5 oz (140g) fresh strawberries, chopped 1/3 cup (80ml) whole milk Instructions: Blend strawberries and milk until completely smooth. Strain through a fine-mesh sieve to remove seeds. Transfer to a saucepan and cook over medium low heat for about 6-8 minuets, stirring often, until slightly thickened and reduced. The mixture should coat the back of a wooden spoon. Measure out 1/2 cup (120g) of the strawberry milk for the batter and set aside to cool completely (you can pop in the freezer to speed things up). For the Strawberry Cupcakes Ingredients: 170g cake flour (1 1/2 cups, spooned and leveled) *I recommend weighing flour for accuracy* 1 tsp baking powder 1/8 tsp baking soda 1/4 tsp fine sea salt 2 tbsp (10g) freeze dried strawberry powder (I purchase freeze dried strawberries and blend them. You can get them at Sam’s, Walmart, Aldi, and Target) 3 tbsp (42g) unsalted butter, softened at room temperature 3/4 cup (150g) granulated sugar 3 tbsp (45ml) neutral oil (avocado or vegetable) 1 whole egg, room temperature 1 egg white, room temperature 1/2 (120g) strawberry milk, cooled (from above) 2 tsp vanilla extract 1/3 cup (80g) full fat sour cream or full fat Greek yogurt, room temperature Instructions: Preheat oven to 350°F (175°C). Line 12-cup cupcake pan with liners. In a bowl, sift together the cake flour, baking powder, baking soda, salt, and strawberry powder. Whisk to combine everything and set aside. In a mixing bowl cream together sugar, butter, and oil for about 3-4 minutes until very light and fluffy. Add in the whole egg and beat until combined. Add in the egg white and beat until combined. In a small bowl, whisk together the strawberry milk, vanilla, and sour cream. Add half of the dry ingredients and mix until just barely combined. Add all of the wet ingredients and lightly mix. Finish by adding in the remaining dry ingredients and stop mixing as soon as it’s just combined. Do not overmix the batter. Scoop about 1/4 cup of batter into each cupcake liner. Bake at 350°F (175°C) for 15-18 minuets until a toothpick comes out with just a few moist crumbs. Cool in the pan for about 5 minuets then transfer to a wire rack to cool completely. For the Strawberry Cream Cheese Frosting: Ingredients: 3/4 cup (170g) unsalted butter, softened 8 oz (226g) full fat block cream cheese, softened 3 1/4 cups (350g) powdered sugar, sifted 2 tbsp (10g) freeze dried strawberry powder 1 tsp vanilla extract 1/4 tsp fine sea salt Instructions: Beat butter on medium-high speed for 3–4 minutes, until pale, light, and fluffy. Scrape the bowl well. Add cream cheese and beat just until smooth and fully combined. Do not overmix. With the mixer on low speed, add powdered sugar one cup at a time. Once incorporated, increase speed to medium and beat until smooth. Add freeze-dried strawberry powder, vanilla, and salt. Beat briefly until evenly incorporated. Transfer to a piping bag fitted with tip 1M. Cupcake Assembly Pipe swirls onto each cupcake using a piping bag and tip 1M using even pressure. Top each cupcake with a sliced fresh strawberry and dust with powdered sugar right before serving. #strawberrycupcakes #springbaking #bakingfromscratch #cupcakerecipe #southernbaking
Strawberry Cupcakes Welcome back to By the Dozen, where I’m taking my favorite cake recipes and turning them into cupcake recipes that make just 12. These are my strawberry cupcakes, and they actually taste like fresh, real strawberries. No boxed mix, no Jello, and no artificial flavor, just real strawberry throughout. If you grew up loving those bright pink strawberry cakes, I’m warning you now… these are not that. I wanted something softer, more natural, and actually true to the flavor of strawberries. They taste like peak strawberry season in the best way. Strawberry season is just getting started, and I cannot wait to keep turning them into so many desserts. Recipe below or on my Substack (link in bio under “Full Recipes”)! For the Strawberry Milk: Make first 5 oz (140g) fresh strawberries, chopped 1/3 cup (80ml) whole milk Instructions: Blend strawberries and milk until completely smooth. Strain through a fine-mesh sieve to remove seeds. Transfer to a saucepan and cook over medium low heat for about 6-8 minuets, stirring often, until slightly thickened and reduced. The mixture should coat the back of a wooden spoon. Measure out 1/2 cup (120g) of the strawberry milk for the batter and set aside to cool completely (you can pop in the freezer to speed things up). For the Strawberry Cupcakes Ingredients: 170g cake flour (1 1/2 cups, spooned and leveled) *I recommend weighing flour for accuracy* 1 tsp baking powder 1/8 tsp baking soda 1/4 tsp fine sea salt 2 tbsp (10g) freeze dried strawberry powder (I purchase freeze dried strawberries and blend them. You can get them at Sam’s, Walmart, Aldi, and Target) 3 tbsp (42g) unsalted butter, softened at room temperature 3/4 cup (150g) granulated sugar 3 tbsp (45ml) neutral oil (avocado or vegetable) 1 whole egg, room temperature 1 egg white, room temperature 1/2 (120g) strawberry milk, cooled (from above) 2 tsp vanilla extract 1/3 cup (80g) full fat sour cream or full fat Greek yogurt, room temperature Instructions: Preheat oven to 350°F (175°C). Line 12-cup cupcake pan with liners. In a bowl, sift together the cake flour, baking powder, baking soda, salt, and strawberry powder. Whisk to combine everything and set aside. In a mixing bowl cream together sugar, butter, and oil for about 3-4 minutes until very light and fluffy. Add in the whole egg and beat until combined. Add in the egg white and beat until combined. In a small bowl, whisk together the strawberry milk, vanilla, and sour cream. Add half of the dry ingredients and mix until just barely combined. Add all of the wet ingredients and lightly mix. Finish by adding in the remaining dry ingredients and stop mixing as soon as it’s just combined. Do not overmix the batter. Scoop about 1/4 cup of batter into each cupcake liner. Bake at 350°F (175°C) for 15-18 minuets until a toothpick comes out with just a few moist crumbs. Cool in the pan for about 5 minuets then transfer to a wire rack to cool completely. For the Strawberry Cream Cheese Frosting: Ingredients: 3/4 cup (170g) unsalted butter, softened 8 oz (226g) full fat block cream cheese, softened 3 1/4 cups (350g) powdered sugar, sifted 2 tbsp (10g) freeze dried strawberry powder 1 tsp vanilla extract 1/4 tsp fine sea salt Instructions: Beat butter on medium-high speed for 3–4 minutes, until pale, light, and fluffy. Scrape the bowl well. Add cream cheese and beat just until smooth and fully combined. Do not overmix. With the mixer on low speed, add powdered sugar one cup at a time. Once incorporated, increase speed to medium and beat until smooth. Add freeze-dried strawberry powder, vanilla, and salt. Beat briefly until evenly incorporated. Transfer to a piping bag fitted with tip 1M. Cupcake Assembly Pipe swirls onto each cupcake using a piping bag and tip 1M using even pressure. Top each cupcake with a sliced fresh strawberry and dust with powdered sugar right before serving. #strawberrycupcakes #springbaking #bakingfromscratch #cupcakerecipe #southernbaking
LE LLUEVEN CRITICAS EN REDES A SOFÍA VERGARA 😱 #chisme #chismesito #chismecito #chismetime #eltintico #sofiavergara #totivergara #Oscars2025 #premiososcar #academyawards
LE LLUEVEN CRITICAS EN REDES A SOFÍA VERGARA 😱 #chisme #chismesito #chismecito #chismetime #eltintico #sofiavergara #totivergara #Oscars2025 #premiososcar #academyawards

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