La Preciosa's Carrot Cake

You know a place's carrot cake is special when it's the reason why people come back to Ilocos. Or that in the menu, they have the guts to call theirs 'the best.' 

Such is he charm, or maybe the greatness, of La Preciosa's carrot cake. If I'm not mistaken, these are made using the late Madame Preciosa's recipe which she has passed onto her children. I've already tasted great carrot cakes before, and I know that this is great in its own way. 

The last time I had a carrot cake as good was when I munched on Everyday Mom's carrot cake. The cake was moist, had a thick and velvety red velvet frosting on top, and was tasty. This cake, while different in some aspects, tastes great anyways. 

Ube Cupcakes Trial and Recipe

I've been quite wary about the recipes I've been seeing as of late as most have problems-- cupcakes that aren't moist, recipes that call for too little liquid, and so many other problems on flavor and texture. Mom has already been having problems with the products as they're too many but giving them away randomly to neighbors is not her kind of thing either. 

I saw this recipe of Ube Cupcakes on this blog called Samiwich and Addiecakes, and upon inspection of the recipe, I thought that the recipe will more or less be fine. But to ensure that there won't be an excess of leftovers that taste bad, and that everyone will want to eat this someday, I just make a half batch to be sure. And since it was such a waste to open the big oven we had, I just baked them in our toaster oven. As a mold, I put the cupcake liners in metal custard cups. This was to ensure that the product does not come out oval or lopsided.