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! :) 

Chocolate Sugar Cookies

2  3/4  cups All purpose flour
3/4  cup Unsweetened Dutch Processed Cocoa Powder
1/2  teaspoon salt
1  teaspoon baking powder
1  cup unsalted butter
1  3/4  cup granulated sugar
2  large eggs
2  teaspoons pure vanilla extract

In a large  bowl whisk together the flour, cocoa powder, salt and baking powder.

In a bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes).  Add the eggs, one at a time, beating well after each addition.  Add the vanilla extract and beat until combined.  Add the flour mixture and beat until you have smooth dough.

Divide the dough in half and wrap each half in plastic wrap.  Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees Fahrenheit and place rack in the center of the oven.  Line two baking sheets and parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch.  (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheets.  Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Bake cookies for about 10 - 12 minutes (depending on size) or until they are firm around the edges.  Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.

Makes about 36 - 4 inch cookies.


Courtesy of  Joyof Baking

Sugar Cookies

3  cups  all-purpose flour

1/2  teaspoon salt

1  teaspoon baking soda

1  cup unsalted butter

1  cup white sugar

2  large eggs

2  teaspoons pure vanilla extract

In a separate bowl whisk together the flour, salt and baking soda.  In the bowl of your electric mixer (or with hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes).  Add the eggs and vanilla extract and beat until combined.  Add the flour mixture and beat until you have a smooth dough.  Divide the dough in half and wrap each half in plastic wrap.  Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350F and place rack in center of oven.  Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (keep turning the dough as you roll, making sure the dough does not stick to the counter).  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheets.  Place baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.  

Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown.  Remove from oven, and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.  

Makes about 36 cookies.

Courtesy of Joy of Baking