I almost lost hope in baking. But it’s always good to persevere. Despite wasting money for having to throw away ‘baked goods’ which are close to inedible, I decided to give it another try and, voila, I was able to create a (close to) masterpiece – Tsokolate Cupcake.
Over the weekend, I decided to spend more time in the kitchen (apart from preparing @IamMrPies’ dog food) and decided I make good use of my tablea before it expires and sentenced to death by binning. It turned out time well spent as the project turned out successful – one of my few ones in baking. Lesson learned: just follow the recipe to a T.
I have organized the recipe in such a way that you can follow it per batch / step featuring the ingredients for each step.
Makes 9 Cupcakes
Step 1: Pre-heat oven to 180 degrees Celsius
Step 2: Tsokolate Prep
Mix Tablea and Cocoaa Powder in hot water. Let the batter cool and put in fridge.
Step 3: Dairy
Mix these two ingredients and set aside.
Step 4: Dry Goods
Sift all dry ingredients and mix together. Set aside.
Step 5: Cream
Cream butter, sugar and vanilla until light and fluffy. Once done, add eggs one at a time without over mixing.
Step 6: Mix all ingredients
Step 7: Bake
Enjoy! And let me know what you think of the recipe – feedback, suggestions, recommendaitons are welcome!
My first ever memory of tablea was in the form of hot tsokolate (hot chocolate) during my first ever travel to Cebu/Bohol with the family when I was six years old. We were drinking it from a small karinderia at the port area of Surigao, at 4 in the morning, waiting for the boat that will take us to Bohol.
I remember it was so nice and warm and chocolate-y that nothing ever compared to the taste of it – not even Milo or the Milo Dinosaur and the more expensive ones like Swiss Miss and Hershey’s Chocolate powder.