Edward Cullen’s Bloody Chocolate Cupcakes

My life with Edward Cullen will not be complete without a special something something for his birthday. Today, Edward Cullen celebrates his 108th birthday. All Twilighters know that Edward Cullen was born  on June 20, 1901.

So what should a 30-something mom-of-two do to commemorate Edward Cullen’s birthday? Well, something that can please him and her family, of course!

Behold, my own original recipe for Edward Cullen’s Bloody Chocolate Cupcakes! This recipe is healthier since I incorporated yogurt to bring moisture to the cupcakes. As you can see, Edward had a great time making it with me. Check out the recipe below.

Edward Cullen and the Blood-Red Cupcake Liners

Edward Cullen and the Blood-Red Cupcake Liners

Edward Cullen and the cupcakes before they enter the oven.

Edward Cullen and the cupcakes before they enter the oven.

Edward Cullen's Bloody Chocolate Cupcake

Edward Cullen's Bloody Chocolate Cupcake




3 to 4 ounces Hershey’s semi-sweet chocolate chips

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 ¼ cups sugar

2 large eggs

1 teaspoon vanilla extract

½ cup of creamy or plain yogurt

½ cup of water


Really good strawberry preserve or jam

Powdered sugar


  1. Preheat oven to 350 degrees with the rack placed on the center.
  2. Melt the chocolate by placing it in a stainless steel or heatproof bowl and setting it atop barely simmering water. Once melted, remove chocolate from heat and set aside.
  3. Prepare the dry ingredients by sifting together the flour, baking powder, baking soda and salt. Set aside.
  4. In a bigger bowl, cream butter and sugar using an electric mixer set at medium speed. When light and fluffy, add the melted chocolate and mix in low speed. When chocolate is mixed in, add eggs one at a time and increase the speed to medium. Add vanilla and beat until mixture is creamy (about one minute). Mix in yogurt. Using low speed, add in half of the flour mixture. After batter is well incorporated, add in remaining flour mixture and mix until incorporated. Do not over-mix batter to avoid tough cupcakes.
  5. Line a cupcake pan with red paper liners. Fill each liner with enough batter to come 1/8 inch from the top. Bake for 20 minutes. Rotate the pan halfway through in order to ensure even cooking. To check if cupcakes are ready, use a cake tester by inserting it in the center. If it comes out clean, it is ready.
  6. Take out the cupcakes from the oven and let cool.
  7. Frost the cupcakes with strawberry preserve. Dust the cupcake with powdered sugar using an “E” stencil.
  8. Enjoy and sing Edward Cullen a birthday song.

I hope you all enjoy this simple cupcake recipe and Edward…you thought I only made cupcakes (which realistically you can’t eat). Well, I also made you this greeting. Happy 108th!

Happy Birthday, Edward Cullen!

Happy Birthday, Edward Cullen!

Bechamel Sauce – What a difference proper technique makes

Two days ago, I decided to prepare my usual creamy tuna pasta dish for my husband. I’ve seen and heard many cooks prepare this dish with all purpose cream which is incredibly high in fat. I prepare it with a bechamel sauce made from butter, non-fat milk, flour, salt and some pepper. I normally prepare the sauce directly on my non-stick pan. However, this time around, I followed the instructions of Linda Carucci in her book “Cooking School Secrets for Real World Cooks” and what a difference proper technique makes! My sauce was much creamier and tastier than my usual.

The secret? Prepare the bechamel sauce by melting 6 tablespoons of butter on a saucepan (not a non-stick pan) and whisk in 5 tablespoons of flour to make the roux. Using the wire whisk is very important to achieve a smooth finish. After about 2 minutes, whisk in the milk (1/4 cup at a time). Continue whisking until the milk is absorbed. When the mixture is smooth, you can pour in the remaining milk all at once. After this, switch to a wooden spoon and continue stirring in a figure 8 pattern over medium heat. Stir like this for about 8 to 10 minutes. To test if the sauce is done, just drag your finger over the back of the wooden spoon. If the track remains, the sauce is done. At this stage, salt and pepper (or Tabasco sauce) may be added. Taste and see if the sauce is to your liking. For me, I put a lot of salt because I am using it as the only sauce for the pasta. However, if you are using the bechamel for lasagna, less salt is needed since you also have your bolognese sauce. To complete the dish, I added the cooked tuna and tossed in the pasta. Add grated cheese if you wish. Enjoy.