Naj is my friend since College, we are both a Mass Communication graduate from Pamantasan ng Lungsod ng Maynila. (We are proud to be Iska by the way. ;) ) We don't have the same group of friends but yeah we remained friends. Moving on, I asked her to provide the ingredients and step by step procedure of her Moist Chocolate Cupcake, so if ever you would like to try baking something like this you'll have an idea how. Want to know more about Naj? Below is a message from her, you can also take a look at the things she loves to bake and cook here.
"I’m Jonna. I bake as a hobby and hopefully it will be my career in the future. I belong to a family of food lovers and I’ve been cooking since I was 9. Since I love cooking, I review cookbooks from time to time and I felt restricted before since I don’t own an oven. So when I started working, I saved enough money to buy a small electric oven. Since I’m just starting to bake, I am just experimenting and I am just trying the basics.I like to share this recipe to you because it is easy to follow. I got this recipe from: thefarmchicks"
I think I’m not really in the position to give tips since I’m still a beginner. However, what I can say is, just try and don’t be afraid to make mistakes – these mistakes are edible anyway. Happy baking!
Moist Chocolate Cupcakes with Vanilla Buttercream
|Moist Chocolate Cupcakes with Vanilla Buttercream (add a little food coloring on the frosting)|
|Disclaimer: This is a little sweet. ;)|
1 cup sugar
1 cup brown sugar (not packed)
1 3/4 cup all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water
*Preheat oven to 350 degrees farenheit.
*Fill muffin pans with 24 cupcake liners.
*Sift dry ingredients into a mixing bowl. (I recommend a batter bowl to easily pour the batter into the cupcake liners).
*Add eggs, milk, oil and vanilla.
*Beat with a mixer for about two minutes, occasionally scraping the sides of the bowl with a rubber spatula. *Add the boiling water, and beat, just until blended. (Don't be alarmed - the batter appears watery).
*Evenly ladle (or pour) the batter into the liners. Bake for 20-25 minutes, until the center of the cupcakes spring back when lightly touched. Cool and frost.
*Vanilla Buttercream Frosting1/3 cup butter, just slightly cooler than room temperature3 1/2 cups powdered sugar 2-4 tablespoons milk, depending on desired consistency1 1/2 tsp vanilla food coloring, if desiredBeat butter in a medium-sized mixing bowl until creamy.
*Gradually beat in 3 cups of the powdered sugar.
*Beat in milk and vanilla. Blend in remaining 1/2 cup powdered sugar.
*If desired, tint with food coloring. (For the perfect pastel colored frosting, only 1 drop of food coloring is necessary).
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I hope you guys enjoyed the post, and if you did try to bake something like this, please share it with us! :)