Chocolate moist cupcakes
Ingredients
1 3/4 cup cake flour
3/4 cup Dutch cocoa powder
1 1/2 cup brown sugar
1tsp. Baking soda
1tbsp. Vanilla
1 1/2 tsp. Baking powder
180ml. Evaporated milk
1cup warm water
1/2tsp. Black coffee
1/2 cup Vegetable oil
1/2 tsp. Salt
2pcs. Eggs
Bake in 170'C for 15-18mins . Prepare a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps. (Since cocoa tends to clump up it might help to sift the cocoa first).
Pour 1 & 1/2 teaspoons of coffee granules into the 1 cup of warm water and stir gently. In a separate bowl mix together the coffee/water mixture, vinegar, vanilla extract, and olive oil.
Pour the wet ingredients into the dry ingredients and stir until mixture comes together. Do not over mix (the batter should be thin and slightly lumpy).
Pour the batter evenly into the cupcake liners (about two-thirds of the way full). Place in oven and bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on wire rack.
Decorate with frosting as desired!Make 24pcs. Cupcakes in
Size 3oz
LUMPIANG UBOD
For the Lumpia Filling
1 tablespoon oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
¼ pound pork belly, diced
½ pound shrimp, peeled and coarsely chopped
1 tablespoon fish sauce
½ cup water
4 cups ubod, cut into matchsticks
salt and pepper to taste
green leaf lettuce leaves, ends trimmed and leaves separated
For the Lumpia Sauce
2 ¾ cups water
¼ cup soy sauce
¾ cup brown sugar
½ teaspoon salt
1 cup unsalted peanuts, ground
1 head garlic (about 3 tablespoons), peeled and minced
3 tablespoons corn starch
2 tablespoons peanut butter
For the Lumpia Wrappers
1 cup cornstarch
1-1/2 cups water
3 eggs, beaten
1 teaspoon salt
1 teaspoon sugar
1 teaspoon oil
Oil for the pan
INSTRUCTIONS
1. In a pan over medium heat, heat oil. Add onions and garlic and cook until softened. Add pork and cook until lightly browned. Add shrimp and cook, stirring occasionally, until color changes. Add fish sauce and cook for another 1 to 2 minutes. Add water and continue to cook until pork is tender. Add ubod. Lower heat, cover and cook for about 10 to 15 minutes or until ubod is tender and pork is cooked through. Season with salt and pepper to taste. Remove from pan and drain well.
2. Lay a wrapper on a flat surface and place a lettuce leaf on top. Spoon about ¼ cup filling across the middle of wrapper and fold sides to cover filling.
3. Pour sauce on top of prepared lumpia and garnish with additional minced garlic and ground peanuts, if desired.
For the Lumpia Sauce
1. In a sauce pot over medium heat, combine 2-1/2 cups of the water, soy sauce, brown sugar and salt. Bring to a boil, stirring regularly, until sugar is dissolved. Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
2. In a bowl, combine corn starch and the remaining ¼ cup water. Stir until mixture is smooth.
Whisking vigorously, add corn starch mixture into soy sauce mixture. Continue to cook, whisking regularly, until thickened. Add peanut butter and stir until dissolved and well combined.
For the Lumpia Wrappers
1. In a large bowl, combine cornstarch and water. Whisk together until smooth. Add eggs and salt. Stir to combine until mixture is the consistency of thin, runny batter.
2. Set a nonstick pan over low heat. Oil the pan. Add ¼ cup batter and gently tilt pan on all sides to cover with batter. Cook for about 30 to 40 seconds.
3. Gently flip to other side using a spatula. Cook for another 10 seconds or until top is firm and dry.
Remove crepe from pan by gently sliding onto plate. Repeat with remaining batter.
