Cupcakes by Sonja adds doughnuts to their menu

But for a limited time only!

( It seems only yesterday when we first had a bite of the Red Velvet Vixen from Cupcakes by Sonja. That cupcake, made out of Belgian cocoa with a luscious cream cheese frosting, was one of the trailblazers that made red velvet as popular as it is today. Ten years later, Sonja’s has expanded to more branches across the Metro, still serving heavenly pastries we constantly find ourselves craving.

Sonja Ocampo has stayed busy throughout those years, traveling the world and looking for the best desserts out there, until she met and trained with London's famous pastry chef Justin Gellatly, spending years mastering how to make light, pillowy doughnuts. "Like cupcakes, doughnuts are comforting, nostalgic and fun to make," she explains. 


Top from left to right: Truffle, Café Au Lait, Crème Caramel, Chai

Bottom from left to right: Gianduja, Olive Oil and Basil, Vanilla Bean, Strawberry Cheesecake


In celebration of this milestone, Sonja’s is trying something new: doughnuts. There are 12 flavors ranging from classic to wild—from Vanilla Bean (P60) to Strawberry Cheesecake (P75), Toasted Rice (P75) to Cacio e Pepe (P75)—they’ve created their own take on these fluffy confections, each one brimming with delicious filling. Other variants include the Crème Caramel (P60), Chai (P60), Café Au Lait (P60), Truffle (P75), Olive Oil and Basil (P75), Chocolate (P75), Mixed Berries and Cream (P75), and Gianduja (P75).



The doughnuts will be available on October 14 to 16 exclusively at Cupcakes by Sonja G/F Serendra, Bonifacio Global City.


Photos courtesy of Cupcakes by Sonja

Recommended Videos
Share this story with your friends!

Help us make better!
Take the short survey

Read more stories about

Latest Stories

Load More Stories