You may recall I bake cakes (see my FB/IG) but this aftie I was finally able to make cupcakes! With a bit improvisation --I used small round llaneras (tiny tin cups used for puto) instead of those insanely priced cupcake pans. The latter being the reason for the delay. Still used Hershey's chocolate cake recipe. Cute eh? The icing needs more improvement though; it hardened a little, sort of like the meringue candies being sold at Villamater's (a local delicacy store near father side's ancestral home in Sariaya, Quezon). Maybe I should try that kind with a non-fat butter base instead of the egg whites, cream of tartar and tons of powdered sugar I used here. Flavours are choco cinnamon (white) & candy sprinkles (blue/violet).
Hershey's "Perfectly Chocolate" Chocolate Cake Recipe
Ingredients:
2 cups sugar
1 3/4 cups flour
3/4 cups Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
1. Pre-heat oven to 350 deg. F.
2. Combine dry ingredients in a large bowl.
3. Add eggs, milk, oil and vanilla; beat on medium, speed 2 minutes.
4. Stir in water. Pour into pans. Bake for 22-25 minutes or until wooden pick comes out clean when inserted in center.
Makes about 30 cupcakes.
Hershey's "Perfectly Chocolate" Chocolate Cake Recipe
Ingredients:
2 cups sugar
1 3/4 cups flour
3/4 cups Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
1. Pre-heat oven to 350 deg. F.
2. Combine dry ingredients in a large bowl.
3. Add eggs, milk, oil and vanilla; beat on medium, speed 2 minutes.
4. Stir in water. Pour into pans. Bake for 22-25 minutes or until wooden pick comes out clean when inserted in center.
Makes about 30 cupcakes.
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