When I was younger, I used to help my Tita bake bake yellow (chiffon) cakes on special occasions. I would happily volunteer to help her measure and mix ingredients. Oh, I love the smell of the vanilla when she starts to pour it into the batter. I may be biased but she really bakes the best chiffon cake. :)
I've been itching to bake my own cake ever since the first time I helped my Tita bake her cakes. But I would forget about it because I'm not also sure if our rusty oven is even working. My mom assured me that our oven is working but it's just that she doesn't know how to operate it. But last week, I decided to take the challenge. Blame it on the food and travel channels I've been watching.
I bought some baking ingredients, prepared the baking tools and started searching online on how to operate the oven since I'm a first time user. My baking adventure began when the oven light would glow but would also flicker. Worst, the oven smelled gas. It was so scary I thought I'll set the house on fire. I waited few more minutes to let the smell subside and tried again. After 3 tries I was able to turn the igniter on and it worked ok. Yey! Major buwis buhay accomplishment.
And of course, niece was my assistant. Taught her to measure the ingredients accurately and let her mix the batter. The thing is, she was more interested on the batter. Picture below for your reference. :)
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| Check out niece's beard. Lol! How messy our table is? |
Being a first time baker I was so surprised that I hit the spot. Niece and I were so proud of ourselves. Haha! I was so happy the cakes turned out yummy and tasty.
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| Peekaboo! |
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| Tadaaah! Freshly baked cupcakes! |
Buttermilk Choco Cupcakes
1. Preheat oven to 375F.
2. Cream 1\2 cup butter and 1 1/2 cups of sugar until light and fluffy. Add 2 eggs, one at a time, beating well after each addition. Add 1 tsp. vanilla extract.
3. Combine 1 1/2 cups all purpose flour, 1/2 cup cocoa, 1 tsp baking soda, 1/4 tsp salt.
4. Combine 1/2 cup buttermilk and 1/2 cup water
5. Alternately add the dry and liquid ingredients to the cream mixture.
6. Fill paper lined muffin cups two thirds full.
7. Bake 12-15 minutes or until a toothpick inserted in center comes out clean.
8. Cool 10 minutes before removing from pans to wire rack to cool completely.
* Since this was just a "bake test" I didn't make frosting
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