My Fancy Carrot Cupcakes Using Maya Think Heart Whole Wheat Carrot Cake Mix

This is my cupcake version of

My Special Carrot Cake Using Maya Think Heart Whole Wheat Carrot Cake Mix

I decided to make cupcakes instead of the usual carrot cake due to less cooking time. They can be eaten without using fork or plate which means less dishes to wash! Lol!

 

Ingredients 

(as seen on the packaging)

1 pack of Maya Whole Wheat Carrot Cake Mix 400g

1/3 cup vegetable oil (I prefer canola oil.)

1/2 cup water

2 eggs

1 3/4 cups grated carrots (loosely packed) approximately 17g

If you prefer baking...

1. Preheat oven to 350 F or 177 C.

2. Line 24 holes (2 ounces) muffin tin with baking cups.

3. Blend all ingredients.

4. Fill up muffin tins with 2 tablespoons of batter mixture.

5. Bake for 15-18 minutes until done.

6. Remove cupcakes from oven and cool. Decorate as desired.

For Oven Toaster: Line 2-ounce muffin tins with baking cups. Follow steps 3. Fill up muffin tins with two tablespoons of batter mixture. Cover muffin tins loosely with aluminum foil. Bake first batch in toaster oven for 10 minutes. Remove foil cover and bake for 2 more minutes to brown top. Cupcakes are done when toothpick inserted in center comes out clean. Remove from muffin tins and cool. Bake the remaining batches as above.

If you prefer steaming like I usually do in preparing cakes...

1. Boil water in steamer.

2. Follow step 2.

 

 3. Follow step 3.

 4. Follow step 4.

5. Line top of steamer with cheesecloth. Cover steamer.

 

6. Steam cupcakes for 8-10 minutes or until done. Remove cupcakes from molders and cool. Steam the remaining batches as above.   

  

 

LOW FAT CREAM CHEESE FROSTING 

Ingredients

1 cup low fat cream cheese (I used the whole bar of Philadelphia Cream Cheese.)

1/2 cup sugar substitute (I used 1/4 cup refined white sugar instead.)

1 teaspoon vanilla extract or 2 tablespoons Starbucks Hazelnut Flavoured Syrup

Procedure

1. Beat cream cheese until soft.

2. Mix in sugar and vanilla extract or Starbucks Hazelnut Flavoured Syrup and continue beating until smooth.

 3. Swirl on top of carrot cupcakes using the back of spoon.

 

 Best served when chilled! Serve plain or topped with candy sprinkles!

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My Peanut Butter Fairy Cake Using Maya Oven Toaster Cake Mix (Butter Cake)

If you want to try different Maya products, Maya Oven Toaster Cake Mix (Butter Cake) is the one you shouldn't miss. It's perfect due to its versatility. The taste of the finished product complements any frosting and decorations that you want--- nuts; chocolate chips; candy sprinkles; chocolate, fruit-based, butter icing, and even your plain peanut butter would taste great on it! 

Maya Oven Toaster Cake Mix (Butter Cake)costs Php36.50 in groceries and leading supermarkets nationwide.

This is how to cook it:

   Ingredients

4 tablespoons butter

2 medium eggs  
1/2 cup water 

Procedure

If you prefer baking...

1. Brush the bottom of an 8 x 3 inch loaf pan with oil or shortening then line with wax paper.

2. Cream the butter in a bowl until soft. Blend in eggs and water. Add the butter cake mix and beat with a wooden spoon until smooth, about 80-100 strokes.

3. Pour mixture into the prepared pan and spread evenly.

4. Cover loosely with aluminum foil and lightly seal at the edges. Remove oven toaster tray. Place the baking pan directly on the oven rack.

5. Bake in the oven toaster for 10 minutes. Turn the pan sideways and bake for 6 minutes more.

6. Check if the cake is done by inserting a toothpick at the center. If does not come out clean, continue until a toothpick inserted at the center comes out clean and dry.

7. Remove the foil and bake for 1-2 minutes to brown the top. Cool the cake before removing from the pan.

For oven toasters with temperature control: Cover the pan loosely with aluminum foil then bake at 400 F or 200 C for 30 minutes or until nearly done. Remove the foil and bake for 5 or more minutes to brown the top. There is no need to turn the pan sideways after 10 minutes.

Baking times are approximate because oven toasters bake differently.

Conventional Baking: Preheat oven to 350 F or 177 C. Follow steps 1-2 and bake for 35-40 minutes or until done.        

If you prefer steaming like I usually do in preparing cakes...

1. Boil water in steamer.

2. Grease a round baking tin (circumference= 6 inches) with a little cooking oil.

3. Follow step 2.

4. Pour the batter mixture in the pan then place in steamer rack. 

5. Line top of steamer with cheesecloth. Cover steamer.

6. Steam cake for 25-30 minutes or until fork/toothpick inserted comes out clean.

7. Cool completely then remove from the tin.

8. Serve plain or top with your favorite frosting and decorations.  

In my case, I experimented in spreading it with peanut butter and topping it with lots of candy sprinkles. 

 

My inspiration in making this was Hi5's Fairy Cake. I used peanut butter as substitute to butter.

These are my other product suggestions. 

J & Y Rainbow Vermicelli Sprinkles costs only Php22.50 in SM Supermarkets.You can use it longer. Super tipid gamitin.

This is one of my husband's great supermarket discoveries. Oishi  Krewers Peanut Butter is non-oily, creamy, spreadable, and tastes good compared to other local peanut butter brands that I tried. There's no presence of oil on top like other brands. It doesn't harden when placed inside the refrigerator. The small bottle costs Php77.50 while the big one costs Php111.50.

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My Buttery Cupcakes Using Sharon's Party Cupcake Mix

"Ma, I'm craving for cupcakes!", said Ross on Black Saturday. He was making lambing because he knew that I bought Sharon's Party Cupcake Mix before Holy Week. 

Well,  moms like me can't say no to kids' request especially when they give us lots of hugs and kisses. There's no harm in giving in sometimes especially if we make them very, very happy!

Without batting an eye, I got all the ingredients and prepared MY BUTTERY CUPCAKES using Sharon's Party Cupcake Mix. 

Believe me, the recipe is quick and easy to prepare. The finished product tastes so good! It's very fine, creamy, buttery, and literally melts in your mouth! For us, we can eat it on its own. No need to put frosting! 

 Ingredients

1 pack Sharon's Party Cupcake Mix 200g

2 tablespoons butter

1/2 cup water

1 medium egg

 

Procedure

If you prefer baking...

1. Preheat oven to 350 F or 177 C.

2. Line 12 holes (1 ounce) muffin tin with baking cups.

3. Blend cake mix and butter in a bowl until coarse meal. Add in water and egg.

4. Fill up muffin tins 3/4 full with batter mixture.

5. Bake for 15-18 minutes until done.

6. Remove cupcakes from oven and cool. Decorate as desired.

For Oven Toaster: Line 1-ounce muffin tins with baking cups. Follow steps 3. Fill up muffin tins with one tablespoon of batter mixture. Cover muffin tins loosely with aluminum foil. Bake first batch in toaster oven for 10 minutes. Renove foil cover and bake for 2 more minutes to brown top. Cupcakes are done when toothpick inserted in center comes out clean. Remove from muffin tins and cool. Bake the remaining batches as above.

If you prefer steaming like I usually do in preparing cakes...

1. Boil water in steamer.

2. Line 1 ounce plastic puto molders or muffin tins with baking cups. 

3. Follow step 3.

 

4. Fill up molders with 1 tablespoon of batter mixture then place in steamer rack. 

5. Line top of steamer with cheesecloth. Cover steamer.

6. Steam cupcakes for 8-10 minutes or until done. Remove cupcakes from molders and cool. Steam the remaining batches as above.   

    

 

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My Quick and Easy Banana Cake Using Maya Oven Toaster Cake Mix (Banana Cake)

Banana has lots of health benefits and much cheaper compared to other fruits here in the Philippines. I always want my kids to eat at least a piece of banana a day  but it's too boring for them to eat the fruit as is always. 

As a mom, I should find ways on how to incorporate fruits like bananas in some desserts or dishes. One of them is by making a simple but delicious Banana Cake using Maya Oven Toaster Cake Mix (Banana Cake).

 Here's how...

Ingredients 

(as seen at the back of the packaging)

1 box 230 grams Maya Oven Toaster Cake Mix (Banana Cake)

3 tablespoons cooking oil

1/4 cup water

2 ripe bananas approximately 150g (any kind), mashed

1 medium eggs


I recommend Dole Cavendish Bananas. The cake tastes sweeter and its texture is smoother when you use them. 

Procedure

(as seen at the back of the packaging and my version)

 

1. Line the sides and bottom of 8x3-inch loaf pan with wax paper.

Instead of putting wax paper, I greased two 8x3-inch loaf pans with a little oil.
 

2. Combine the cake mix, oil, water, bananas, and egg in a bowl. Beat with a wooden spoon until smooth, about 50 strokes.

I used two boxes of Maya Oven Toaster Cake Mix (Banana Cake). I doubled the ingredients except the oil.

 

 

3. Pour mixture into prepared pan and spread evenly.

4. Cover loosely with aluminum foil and lightly seal at the edges.

I didn't put aluminum foil anymore. 

5. Bake in the oven toaster for 10 minutes. Turn the pan sideways and bake for 10 minutes more.

6. Check if the cake is done my inserting a toothpick at the center. If it does not come out clean, continue baking for 3-5 minutes or until a toothpick inserted at the center comes out clean and dry. Cool.   

 I STEAMED the prepared cake mix for approximately 25 minutes or until toothpick/fork inserted at the center came out clean and dry. I placed a cheese cloth before putting the cover of the steamer so that water droplets would not fall on the cake mixture.

I let them cool for about 15 minutes before I removed  them from the pan and cut them thinly before serving.  




I'm so proud to present my finished product!

My moist and fluffy "Quick and Easy Banana Cake"

You can also substitute the mashed bananas with 1/3 cup grated carrots or 235 gram can of drained crushed pineapple per 230 gram pack of the cake mix.

I used the smallest can of Dole Crushed Pineapples on one box of Maya Oven Toaster Cake Mix (Banana Cake). Instead of draining, I put less water on the cake mixture. By the way, Dole Pineapples are sweeter compared to other brands.

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My Special Carrot Cake Using Maya Think Heart Whole Wheat Carrot Cake Mix

While in the supermarket, my husband and I were thinking of something new and healthy to prepare for our family. Until we came across the baking section and this product caught our attention:

Wow! A carrot cake might be great! My husband immediately grabbed it and began craving for the finished product. 

Why not indulge? And why Maya Think Heart Whole Wheat Carrot Cake Mix? Aside from it's healthy, the finished product would surely be very delicious, the cake mix is so affordable, and all the additional ingredients are readily available (You could never go wrong with Maya as I always say.). There are also FIVE GOOD REASONS to choose it as seen at the back of the packaging: 

1 Reduces the risk of heart disease

Whole grains have been shown to reduce the risk of heart disease by decreasing cholesterol levels, blood pressure, and blood coagulation.

2 Lowers blood pressure

In a healthy diet, increasing whole-grain foods, whether high in soluble or insoluble fiber, can reduce blood pressure.

3 Contains antioxidants  

Most people know that fruits and vegetables contain beneficial antioxidants, but many do not realize that whole grains are a great source of these key nutrients that fight cellular damage, disease and aging.

4 Reduces the risk of certain types of cancer

Fiber cleans your colon, acting like a scrub brush. The brush effect of fiber helps clean out bacteria and other buildup in your intestines, and reduces your risk of colon cancer.

5 Aids in weight loss

Foods high in fiber help provide a feeling of fullness with fewer calories. It moves through your intestines faster, which can help signal that you are full faster.

DISCLAMER: "These statements have not been evaluated by Food and Drug Administration. This product is not intended to diagnose, treat, mitigate, cure or prevent any disease."

Ingredients 

(as seen in the packaging)

1 pack of Maya Whole Wheat Carrot Cake Mix 400g

1/3 cup vegetable oil (I prefer canola oil.)

1/2 cup water

2 eggs

1 3/4 cups grated carrots (loosely packed) approximately 17g

Procedure 

(as seen in the packaging with my own version)

1. Preheat oven to 350 F (117 C). Grease and 8 inch square pan.

MY VERSION: I prefer STEAMING INSTEAD OF BAKING because it is much easy to do and the finished product is more moist and soft. In my case, I grease a round baking tin (circumference= 8 inches) with a little canola oil and prepare the steamer. I start boiling the water while mixing all the ingredients.

2. Stir all ingredients in a bowl until well blended. 

3. Pour in prepared pan.

 

4. Bake/ Steam for 25 to 30 minutes or until toothpick /fork inserted in center comes out clean.

Note: Make sure to put cheese cloth on top before putting the cover of the steamer to refrain water droplets from dripping into the mixture.

5. Cool completely.   

I also tried making the LOW FAT CREAM CHEESE FROSTING (ingredients and procedure found at the back of the packaging) to make it taste even better.

Ingredients

1 cup low fat cream cheese (I used the whole bar.)

1/2 cup sugar substitute (I used 1/4 cup refined white sugar instead.)

1 teaspoon vanilla extract

I prefer this brand because it is very affordable, creamy, delicious, and without preservatives.

 

Procedure

1. Beat cream cheese until soft.

2. Mix in sugar and vanilla extract and continue beating until smooth.

3. Spread on top of baked carrot cake.   

I used fork in decorating.

This carrot cake is best served when chilled!Heavenly!Indulge!

 For more toppings and recipe ideas, visit www.themayakitchen.com

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