A week of tremendous rain and whirling wind, while other parts of the world is somewhere in the middle of summer frolic, we are at present struggling with the Southwest monsoon hovering the whole metro, leaving us stuck at home with wonky internet, floods here and there limited food supply and a heavy chest while watching the news of turmoil happening plus the occasional power outage.
The rainy season’s gray clouds do have their silver lining though: cozying up to a bowl of steaming tinola, sinigang, or bulalo…not having to deal (so much) with the heat…the electricity bill going down (!!)…snuggles under the duvet…hot chocolate…
It’s also the most comfortable season in our tropical year for baking. Not that we don’t bake at any other time. Just that, with the rain pouring outside, cooling down my city’s steamy pavements, a warm oven actually seems, for once, halfway inviting.
And, of course, baking has the added bonus of creating an end-product that adds brightness to otherwise dreary days. Especially when you have a good steaming brewed cup of coffee paired up with a delicious bunch of fresh from the oven...
Here's how..
Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1 cup milk
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
- Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
**Don't forget to let the cupcakes rest first before you ice them.
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