Chocolate Cupcakes

I was craving for cupcakes so decided to make one! :)

1/2  cup Dutch-Processed Cocoa Powder
1  cup boiling water
1 1/3  cups All-purpose flour
2  teaspoons baking powder
1/4  teaspoon salt
1/2  cup butter
1  cup white sugar
2  large eggs
2  teaspoon vanilla extract

Preheat oven to 375 degrees.  Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl, stir until smooth the boiling water and the cocoa powder.  Let cool.

In another bowl, whisk together the flour, baking powder and salt.

Then in a bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract and the flour mixture.  Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full and bake about 16-20 minutes.


Courtesy of JoyofBaking

Blueberry Muffins... Again :)

I haven't posted any recipes and pictures here in my blog for such a long time because I have been busy with lots of things here at home.  Anyway, I was able to made some Blueberry Muffins this afternoon for our merienda and really loved it! :) 

White Cupcakes

 

 

 

2  large eggs

1 3/4  cups sifted cake flour

2  teaspoons baking powder

1/4  teaspoon salt

1/2  cup unsalted butter at room temperature

1  cup granulated white sugar, divided

1  teaspoon pure vanilla extract

1/2  cup milk

1/8  teaspoon cream of tartar

 

 

Butter Frosting:

 

2  cups confectioner sugar, sifted

1/2  cup unsalted butter at room temperature

1  teaspoon pure vanilla extract

2 - 3 tablespoons milk or light cream

assorted food colors (if desired)

 

 

Garnish: (optional)

 

Colored sprinkles

 

 

 

White cupcakes:   Preheat oven to 350F (177C) and lightly butter or line 12 muffin cups with paper liners. 

 

While eggs are stil cold, separate the eggs, placing the yolks in one bowl and  whites in another bowl.  Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using ( about 30 minutes ).

 

In a mixing bowl, sift or whisk together the flour, baking powder and salt.  Set aside.

 

In the bowl of your electric mixer, or with hand mixer, beat the butter until soft ( about 1-2 minutes ).  Add 3/4 cup of the sugar and beat until light and fluffy ( about 2-3 minutes ).  Scrape down the sides of the bowl.  Add egg yolks, one at a time, beating well after each addition.  Scrape doen the sides of the bowl.  Beat in the vanilla extract.  Then with the mixer in low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.

 

In a clean bowl of our electric mixer, with the whisk attachment ( or with hand mixer ), beat the egg whites until foamy.  Add the cream of tartar and continue beating until soft peaks form.  Gradually add the remaining 1/4 cup sugar and continue to beat until still peaks form.  With a rubber spatula gently fold a little of the whites into that batter to lighten it, then  fold in the remaining whites until combined.  Do not over mix the batter or it will deflate.

 

Evenly fill the 12 muffin cups with the batter and bake for 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.  Remove from oven and place on a wire rack to completely.

 

 

Butter frosting:  In an electric mixer or with a hand mixer, cream the butter until smooth and well-blended.  Add the vanila extract.  With the mixer on low speed, gradually beat in the sugar.  Scrape down the sides of the bowl.  Add the milk and beat on high speed until frosting is light and fluffy (about 5 minutes).  Tint the frosting with desired food color.

Chocolate Butter Cupcake

This is just a simple recipe that we can serve on special occasions or even just for snacks. We made it on October 31, 2011 for All Saint's Day and brought it in the cemetery to celebrate it with my other relatives. You can use any chocolate frosting that you like to make it more chocolicious! :)


3 cups flour
3/4 cup shortening
1 1/8 cups cocoa
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3 cups sugar
3 eggs, whole
1 1/8 cups boiling water
1 1/2 teaspoon vanilla
1 1/8 cups buttermilk ( milk + 1 tbsp. vinegar )

Sift dry ingredients together. Cream the shortening, adding the sugar gradually until light and fluffy. Add eggs one at a time, beating well after each addition. Add melted chocolate. Add flour alternately with buttermilk and water. Add vanilla. Pour into prepared pan. Bake at 350F for 40 - 50 minutes.

Blueberry Muffins

My sister sent this Blueberry Muffins Mix from Australia and we decided to make muffins for our snack! I love it because it's not that sweet! Yummy....

New Year's Eve Celebration

I celebrated New Year's Eve with my family at home. Firecrackers are not allowed here in Davao City so we just made noises through playing music so loud or using torotot ( horn ).  Here are some photos of the food we prepared during the New year's eve! ( All Rights Reserved )

1.  Assorted candies and chocolates

2.  Ginataang Bilo Bilo

3.  Oatmeal cookies and Brownies

4.  Embutido

5.  12 kinds of fruits

6.  Gelatin with milk

7.  Excellente Ham

8.  Ginataang hipon

9.  Matambaka

10.  Pansit Sotanghon

11.  Puto and Banana Cupcake

Let's eat! Happy New Year!

Halloween Cupcakes...

1 1/2 cups sugar
3/4 cup butter
2 eggs
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 cups semisweet chocolate chips
Whipped cream frosting


1.  Preheat oven to 375F.  Arrange paper cup liners into two large or 4 small muffin pans.  You should have enough for 24 individual cupcakes.


2.  In a mixing bowl, combine sugar and butter and beat until light and fluffy.  Beat in eggs.


3.  In another bowl, combine flour, cocoa powder, baking soda, and salt.  Add a little of the flour mixture to the sugar and butter mixture.  Mix well.  Pour in little of the milk.  Mix well again.  Continue adding alternately the flour mixture and the milk to the sugar and butter mixture.

4.  Fold in chocolate chips.  Pour into prepared muffin cups, about 3/4 full. Bake in preheated oven to 20 to 25 minutes.  Let cool completely then frost with the frosting.


For the frosting:

2 cups well chilled- all purpose cream
1 cup powdered sugar
3-4 drops orange food color (optional)
chocolate chips


1.  In large bowl of electric mixer, beat all-purpose cream at medium speed until fluffy.  Gradually add sugar.

2.  If desired, add 3 to 4 drops orange food color.  Continue beating until sugar is incorporated into the cream and cream is stiff enough to spread.  Do not overbeat or the cream will liquefy.

3.  Use to frost cupcakes.  Decorate cupcakes with more chocolate chips if desired.