TAPSILOG (A Filipino Breakfast)

Breakfast is my favorite meal of the day. You can choose from varieties of breakfast ideas: cereals, pancakes, waffles, French toast, eggs, hotdogs and for those whose tummies are not used to eating during breakfast, they will have coffee or hot chocolate. Sometimes, to be honest, I find it hard to make up my mind on what to serve for breakfast due to the choices I have. At times, I would love to have pancakes alone with a cup of coffee, or French toast and egg and of course, with a cup of coffee. There are times, I’d love rice, hotdogs, scrambled egg and a glass of juice or iced tea. Also, there are times that I’d like to have a “heavy meal” for breakfast.

What I am going to share today is another favorite breakfast of mine. We call this TAPSILOG.

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Tapsilog means…

TAPa (Beef Tapa), SInangag (Fried Rice) and ItLOG (Egg).

Before we can call this meal a TAPSILOG, we should make the Beef Tapa first. By the way, Beef Tapa is a cured beef. I think it should be dry but mine was not dry at all. I prefer it with a little “sauce”.

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Beef Tapa

Ingredients:

  • 500g beef sirloin, thinly sliced
  • 1 cup soy sauce
  • 3 tbsp garlic, minced
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp ground black pepper

Instructions

  1. In a container, combine soy sauce, garlic, salt, pepper, and sugar and mix well. Set aside
  2. Place the beef in another container or in a ziplock bag.
  3. Pour the mixture you made in #1 with the beef. Give it a good mix.
  4. Marinate inside the fridge overnight or 12 hours.

To cook: 

  1. In a pan, place 1 cup of water and bring to a boil.
  2. Add 3 tbsp of cooking oil.
  3. Place in the marinated beef and cook until the water evaporates.

Serve with fried sunny side up eggs (or scrambled) and fried rice. 🙂

Note: You can skip the above procedure and directly fry the beef in oil. 

Source recipe: Beef Tapa by Panlasang Pinoy

Tuna Spread = Tuna Sandwich

I am a person who loves to try different kinds of sandwiches, burgers and anything that looks so yummy. But sometimes, due to the non-availability of ingredients mentioned in some sandwich/burgers recipes, I don’t have a choice but to just keep them in my files – wait for a lucky day, maybe.

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Aside from my favorite – Egg Sandwich, Tuna Sandwich is also a favorite of mine which only needs a very few ingredients. I always have tuna in can in the pantry – whether it’s tuna in oil, tuna in water or Spanish-style tuna. I love them because they are ready-to-eat when you are in a hurry or just too lazy to cook. So I had two cans of tuna in water and I was thinking whether to do Tuna Spaghetti or Tuna spread. Well, I decided to do the latter.

Tuna Spread Recipe

Ingredients:

  • 2 cans tuna in water, about 370 grams*
  • 5 tbsp mayonnaise
  • 3 tbsp commercialized sandwich spread (the one with pickles)**
  • 1 tbsp chopped onion
  • 1 ½ tsp sugar

Instructions:

Mix all ingredients together and chill for a hour or so. Spread on your favorite bread. I like mine on a toasted white bread.

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What I love about making your own sandwich spread is that – you just have to put it in your bread with lettuce, tomatoes and cucumbers and boom!… you have a good meal. For me, this sandwich makes a very good snack, lunch or dinner. I am even bringing some when I go out; just in case I get hungry – I have a sandwich to dig in. 🙂 I also love this with lettuce and lots and lots of cucumbers! 😀

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Notes:

* Remove the water first before mixing the tuna with the rest of the ingredients.

** If you cannot find commercialized sandwich spread, replace it with pickles. But due to the varieties of brands we have, you might want to do a taste test before chilling the Tuna Spread.

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Related articles:
Apple Tuna Sandwiches (http://cierracountry.wordpress.com)
Breadless Tuna Sandwich (http://eathealthynotscary.wordpress.com)
Grill Cream Cheese Creamy Tuna Melt Sandwich (http://mydiaryremix.wordpress.com)

Missing Mom’s Fritters

My mom used to make fritters but I don’t know its name, or if it’s made of very small fish or shrimps. It was a very easy and simple dish but it was so yummy that I always ask for more rice. 🙂 I missed it so much and I told myself, I will make my own fritters.

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That’s the good thing I like about cooking – you can experiment on your ingredients without worrying too much about the outcome and adjust the ingredients or do a taste test until you feel satisfied with it. No matter how easy the dish may seem, I still feel very much happy when it turns out to be successful. Like this dish I am going to share today, you just have to gather all the ingredients you need, mix and fry. 🙂

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Shrimp Fritters Recipe

Ingredients:

  • 1 cup shrimps, shells removed and deveined, cut into small pieces
  • ¼ cup grated squash (or carrots)
  • ¼ cup sliced green onion
  • ¼ cup chopped onion
  • ¼ cup chopped red bell pepper
  • 1 ½ tsp roasted chili paste
  • ½ tsp ground black pepper
  • ½ tsp salt
  • 1 tsp garlic salt
  • 1 cup flour
  • ½ tsp baking powder
  • 1 tbsp cornstarch
  • 1 tsp parsley flakes (optional)
  • 1 large egg

Instructions:

Mix everything together. Make sure they are well combined. Fry on a hot oil and flip when the other side is done. Drain on a paper towel to remove excess oil. Serve with your favorite sauce.

Note: You can use chicken or flaked fish. You can put any ingredients you know that would make good fritters; just balance the water and the flour, and of course the taste. So, do some experiment and let me know. 🙂

Glazed Donuts

As this blog turns three months, thenotsocreativecook wants to thank everyone for the nice comments, for taking time to visit, and for the thumbs up. I am also pleased to meet new friends here on WordPress and excited to receive future updates about your life, your kitchen and everything you enjoy doing.

As today is 23, my blog’s birth date, I am sharing something new to me.

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I really love donuts as long as it is not too sweet. I’ve always dreamed of making my own but no matter how I love to cook, I am so lazy when it comes to kneading. When I see a recipe that calls for yeast, like breads and donuts, I automatically reject them – most probably because of this kneading stuff and the waiting time. I am an impatient person and I don’t like to wait that long when it comes to food, haha! So, I knew that I will never, ever make bread or anything that has anything to do with kneading and waiting.

That’s what I thought…

When I saw this video from Laura Vitale, I had no second thought of trying it. She has this effect on me – I feel that she makes everything easy. I just had two small problems – (1) I didn’t have a thermometer; how shall I know the temperature of the oil? And (2) I didn’t know what yeast should I use. But those petty issues didn’t make me changed my mind; I bought a thermometer and I bought an instant yeast. When I bought the yeast, I remembered that instant yeast is directly added to the flour (according to the search I made) and she mixed the yeast with the milk and sugar. So, I bought a new yeast – active dried. Though I was not sure about the effect of it, I still gave it a shot.

When its time to make the donuts…

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I gathered all the ingredients needed and warmed up the milk using a microwave. I mixed the yeast with the milk and sugar and waited for five minutes or until foamy. Five minutes and I guess nothing happened; the yeast did not activate. My friend came to me at the kitchen and saw this sad face on me. She asked me to warm the milk again and she did the yeast-milk-sugar mixture. And after five minutes was a magic, haha. She did it.

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I was glad she was with me that time as her being patient helped me make the donuts a success! 😀 Okay, so after the successful yeast mixture, everything went well.

Glazed Donuts Recipe

  • Servings: 4-6
  • Time: 2hr 30mins
  • Difficulty: intermediate
  • Print

Ingredients:

  • 5 cups all-purpose flour (you may need more if the dough is sticky)
  • 7 grams active dried yeast
  • ⅓ cup white sugar
  • 1 ½ cups whole milk, warmed to 115 degrees
  • ¼ cup unsalted butter, melted
  • ¼ cup of shortening, melted
  • 2 eggs

Pinch of Salt

For the Glaze:

  • 3 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • water, as needed

Instructions:

  1. Make sure you warm your milk at 115 degrees. Add 1 tsp of sugar and yeast. Leave the yeast to produce foam (about 10 minutes).
  2. In a bowl, beat sugar, eggs, salt, melted butter and shortening. Add the yeast mixture and mix until combined.
  3. Add flour and beat until well combined. Increase the speed to medium and continue beating until the dough is nice and smooth (about 5 minutes).
  4. Place the dough into an oiled bowl. Cover with plastic wrap or clean kitchen towel and place it somewhere warm until doubled in size. This may take about 2 to 3 hours.
  5. When ready, transfer your dough into a floured surface, knead It for few seconds and roll out to ½ inch thickness
  6. Place parchment papers on your baking sheets and sprinkle some flour over the parchment papers.
  7. Using a donut cutter or biscuit cutter, cut out your donuts and place them on your baking sheets. Make sure to place them couple of inches apart. Cover them with a lint free towel and place them again a warm place to double in size.
  8. In a large pot, bring the oil to temperature at about 350 degrees. While doing so, prepare your drizzle. Mix together the glaze ingredients, adding water little by little until you reach your desired consistency. Set aside.
  9. When the oil is ready, lift each dough from the baking sheet and place them carefully in the hot oil. Fry them about a minute on each side. Make sure not to overcrowd the pot.
  10. Drain the excess oil in a baking sheet lined with paper towels.
  11. Place your doughnuts on a cooling rack with some papers under to catch the glaze. Coat the doughnuts and place them on another cooling rack to set.
  12. Serve and enjoy immediately!

Source recipe: Glazed Donuts by Laura in the Kitchen

 

 

Like Laura Vitale, I am not professional and I don’t have any cutter except for the cute star-shaped cutters and I only used a small mouthed glass for the little round ones.

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I also covered some with granulated sugar and they’re so GOOD!! I enjoyed the glazed one and the sugar-coated. 

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I’m sure I’ll be making more donuts and this time, I will try to activate the yeast myself; it’s time to test my patience. 🙂

 

Related articles:
Homemade doughnuts with plum jam (http://landofbreadandhoney.wordpress.com)
Glazed Yeast Doughnuts (http://sweetrevelations.wordpress.com)
Mini rainbow vanilla bean donuts (http://justbakedbyme.wordpress.com)

My Thoughts on Three Books

It’s been a while since I did a sort of sharing my thoughts on the books I’ve read recently. I guess I got so busy with cooking, baking and on food blogging, and on some stuffs in my everyday life. I remember one of my friends told me that she admires me how I find time to do all these things. 😀 I told her that I always manage my time and make some sort of a schedule – like I even make a schedule of what foods to cook and bake, and what books to read, haha!

So anyway, after reading Mocking Jay and The Fault in our Stars, it took me a while to start reading a new book. My heart was broken so I need to glue them back together. When I have moved on, I read three books.

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City of Bones by Cassandra Clare

Photo from Tumblr
Photo from Tumblr

I’ve seen this book on bookstores and read them on the statuses of my Facebook friends. When I knew that this book is going to be on big screen by August 2013, I began to wonder what’s the story behind this book. One day, I was browsing videos on YouTube and I saw the trailer. After I’ve seen the trailer, I decided to download an e-book and yes, I read it.

For a person like me who loves story about warlocks, demon hunters, wolves and other creatures, the story was great. I love fantasy books and movies, so I really loved this book. I was like in their world when I was reading the book but it was hard to imagine stuffs when there were fight scenes. I only hoped the movie comes out sooner. I love Clary Fray who is just an ordinary teenage girl whom later discovered that her mom was a shadow hunter (demon hunter) and he was married to Valentine who was the bad guy in the story.  She was strong enough to face these evil forces to find her mom. Though the story has fight scenes, of course, romance will never be out of the story.

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Cinder by Marissa Meyer

cinder

“No one is ever too old for Disney movies.”

I’ve read that quote somewhere on the internet and it’s true. I am not a child or teenager anymore but I love Disney movies. My favorite Disney princess is Cinderella. Given that she is my favorite, the book Cinder really caught my attention.

Cinder is a girl who had this accident when she was a child and had one of her legs replaced with some metal or something, which makes her some sort of a cyborg. Like Cinderella, she also has stepmother and two stepsisters, and of course, the prince. The story is amazing and it’s a new twist on the Cinderella fairy tale. The imagination of the author is admirable and I hope they would make a movie, too. When I was in the last chapter of the book, I was expecting to read a “happily ever after” ending like the fairy tale. But, I was wrong. The end of the first book left me hanging on a cliff. But that’s a good thing because I’ll be able to start the next book. Overall, I loved the book and I’m pretty sure that I’d love the next books of this series.

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The last but not the least…

On the Island by Tracey Garvis Graves

Photo I posted on my Facebook account when I was reading the book
Photo I posted on my Facebook account when I was reading the book

I am person who loves books but not into love story that much. I’ve read the summary of this book from Amazon and included it on my to-buy list. So when I came to the bookstore, I immediately purchased the book. It stayed on my bookshelf for months, thinking that I would not love the story. But when I finished the two books above, I told myself that I need to rest from these fights scenes and read something different. I took this book and decided to read it. And guess what? I cannot put down the book. Though I need to put it down to do some important stuffs, I still think of the book or what might happen next.

Most of the story took place on the island where Anna and TJ got stranded for years. Anna is more than 30 years of age and she is TJ’s tutor. TJ, on the other hand is a “boy” who’s much younger than Anna. Through the years and of all the experiences they’ve gone through, they fell in love with each other. I know, some might think that this is an over rated story – to be honest, I thought that, too – but NO! I even thought why did I buy this book when I know I am not fond of reading love stories? But the author was great as THE BOOK WAS NEVER BORING. You can see the point of views from Anna and TJ as both of them were the story tellers. In chapter one, Anna tells the story; chapter two is TJ; three is Anna, and so on. The story was very light and funny and the story still plays on my mind. As I said, I am not into love story that much, but this book really is an exemption! I was glad I read it. 🙂

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So, what’s next on my reading list?

That’s my question, too. Maybe I’ll have Divergent by Veronica Roth and The Ugly Duchess by Eloisa James.

Surprised to be Nominated

When I opened my blog this morning, I was so surprised to see one of my notifications that I am nominated for the Kreativ Blogger Award. From the start, I am so grateful for the people (especially my fellow bloggers) who appreciate my posts. It’s so nice to know that people love the stuffs I post on my blog.

I would like to thank the most creative blogger I’ve ever seen on WordPress – rabbitcancook – for nominating me for this award. For a first timer like me, happiness is not enough to describe how I feel right now. 😀

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Kreativ Blogger Award

THE RULES

1  Visit and thank the blogger who nominated you.
2  Acknowledge that blogger on your blog and link back.
3  Share 7 random interesting things about yourself.
4  Nominate 7  Kreativ Bloggers for the award, provide a link to their blogs in your post, and notify them on their   blogs.
5  Copy and paste the award somewhere on your blog.

RANDOM FACTS ABOUT ME:

  1. I could cook/bake for 10 hours straight if there are parties or gatherings.
  2. I love bags and slippers. And rings, like I could put ring on every finger, haha.
  3. I love collecting kitchen wares (plates, mugs, bowls, baking pans and sort of things like that) even when the pantry is bursting with stuffs. When asked what I wanted on my birthday, I always say “something I could put in the kitchen”. I always dreamed of having a Kitchen Aid even if I really don’t need it.
  4. Winnie the Pooh and Friends are my favorite cartoon characters.
  5. I cry every time I watch cartoon movies. It’s just that they always touch my heart that “real people” in “real movies” can’t.
  6. I could spend hours in a small or big grocery store. Even if I go to that grocery store every week, I’d still spend hours checking everything they have.
  7. I have this very strong admiration for flowers that I sometimes cry when I see flowers (especially roses). Before, when asked “Chocolates or Flowers?” I always say flowers. I love receiving a flower but I’ve read something about them – “Love is admiration, not possession. So, if you like flowers, you don’t have to pick them; let them stay on their plots because you know that’s where they should belong.”

Sorry, I think that was long! 😀 Anyway, here’s my nominations for the Kreativ Blogger Award:

easybaked
myfavouritepastime
countybakermom
teawitherika
triedtastedandtweeked
foodforays
rustandflour
Happy baking, cooking and blogging! 🙂
Cheers,
Jhuls

Mini Banana Bread with Coffee Glaze

We are now on our second week of Ramadan and I am still doing great. Though I haven’t lost a pound for more than a week now, I still feel great. Besides, Ramadan is not about eating less just because you want to lose weight. I feel great because I can still control the food I eat and I don’t crave for too much food unlike the previous years. And I’ve learned a lesson now – don’t eat everything you want to eat; eat whatever you know you can handle.

Leftover is a big issue during Ramadan. So whenever you have some, try to make something out of it. For instance, you bought fruits like Strawberries, Oranges, Bananas, or Mangoes, you can always make something out of them – smoothies or muffins will do. As for me, Strawberries have never been on the list. I am this person who loves Strawberry jam but I don’t eat the fruit. But hopefully soon, I can take the fruit itself. I don’t usually buy Oranges that much because I am so lazy removing the skin. So, I always end up juicing them. For Mangoes, no issue at all – I finish them in no time. And for Bananas, it’s either I eat them or bake them.

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As I said, I LOVE BANANAS! When I buy bananas, I used to buy more and ripen the others, three of them to be exact, to make Banana Muffins, Banana Bread or Banana Fritters. This time, I made a Mini Banana Bread using the Banana Bread recipe I have here to give my mini loaf pan a test. 🙂 I was also so bored the time I made this and thought of making a glaze but I don’t have any idea what I wanted to make. I finally came up with the idea of making a coffee glaze; I thought they’ll be good together and I was right.

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Mini Banana Bread with Coffee Glaze

Mini Banana Bread Recipe

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 2 large eggs, lightly beaten
  • 1/2 cup unsalted butter, melted and cooled
  • 3 ripe large bananas, mashed well (about 1-1/2 cups)
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350 F and place oven rack to middle position.
  2. Grease a your mini loaf pan. Evenly sprinkle flour and tap to excess any.
  3. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
  4. In another bowl combine the mashed bananas, eggs, melted butter, and vanilla.
  5. Slowly and gently mix the wet mixture to the dry one just until combined. Make sure not to over mix.
  6. Pour the batter to your prepared pan.
  7. Bake for 35-40 minutes until toothpick inserted in the middles comes out clean. Transfer to a wire rack to cool.
  8. Finish off with coffee glaze. (recipe below)

Source recipe: Banana Bread by Joy of Baking

Coffee Glaze Recipe

Ingredients:

  • 1 cup powdered sugar
  • 2 tbsp instant coffee granules
  • 1 tbsp hot water

Instructions:

  1. Mix instant coffee granules and hot water and wait for it to cool for a bit.
  2.  In a bowl, put powdered sugar and add the coffee mixture. If it’s too thick, add small amount of water or milk until desired consistency.
  3. Glaze over the Banana bread.

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Notes:

  • You can mix toasted almonds, walnuts or pecans into your batter before putting it to the pan, if desired. If you don’t want to toast your nuts, you can add it on top of your batter after putting it to your pan. 
  • The baking time is only a guide; you can check it 35 minutes after putting the pan to the oven and insert a toothpick. If wet batter comes with the toothpick, it’s still uncooked. Check it from time to time to avoid the bread from burning. 

Filipino Escabeche

I spent an hour or two on my WordPress account dashboard – trying to categorize things – but sad to say, I really don’t know how to categorize correctly the posts I have here. What I want is that I want to have categories like appetizer, main dish, dessert, snack and others. But honestly, I am shy to admit that I don’t even really know what foods I can put under appetizer because sometimes, an appetizer for me can be a main dish, haha. Am I weird? So, I just went back to my old categories – beef/chicken, sandwich/snacks, veggies/fruits, etc. Anyway, I am not presenting a menu here so I think that would be acceptable. 😀 Just please, bear with the categories I have. 🙂

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So, what am I posting now? I am really not aware what is the right name for this dish aside from it’s called Sweet and Sour Fish. Some call it Filipino Escabeche; for some Fish Escabeche; and others, Filipino-Style Fish Escabeche. So, which is which? All I know is – this is our version of Sweet and Sour Fish. I love fish especially when it is fried and most especially when it comes with sweet and sour sauce because I really love sweet and sour dishes as well. I remember when my mom cooked this dish and I was so hungry that I ate the fish straight from the fridge. Poor child, haha! My mom asked me why I did not heat it in the microwave so I told her that I was so hungry. I think starving was the right word for that. But you know, the fish was still great. Of course, I was starving. 😀

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Filipino Escabeche

Ingredients:

  • One whole fleshy fish
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp minced garlic
  • 1 tbsp ginger root,  cut into thin strips
  • 1/2 cup sliced onions
  • ½ cup bell peppers, cut into strips
  • 1 cup carrots, julienned
  • Slices of pineapple
  • 2 tbsp oil

Sauce:

  • 2 cups water
  • 1/4 cup vinegar
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch
  • Annatto powder to add some color, start at 1/2 tsp

Instructions:

  1. Rub the fish with salt and pepper. Fry in hot oil. Drain in paper towels and set aside. (You may dredge the fish in flour before frying. You can also deep-fry the fish.)
  2. In a bowl, mix the sauce ingredients and set aside.
  3. In a skillet, lightly sauté garlic, ginger, onions and bell peppers in oil. Then, add carrots and bell peppers and let them cook for a minute.
  4. Add the sauce and simmer until the sauce thickens.
  5. Add the fried fish to the sauce and the sliced pineapples. Turn of the heat and let the fish absorb the sauce for a few minutes.
  6. Serve with white rice.

Source recipe: Filipino-Style Fish Escabeche by Tagalog Lang 

 

Note: The result will vary depending on the ingredients used. For example, soy sauce and vinegar have different richness and tastes all over the world. So you may need to adjust the measurements mentioned in the recipe.

 

Mocha Cupcakes with Mocha Fudge Frosting

I love anything mocha-flavored – cakes, cupcakes, muffins, frosting, iced mocha, mocha coffee, ice cream… ANYTHING. I am so not into super sweet baked goodies or even in chocolates – I want the dark ones.

Why am I talking about MOCHA? Because today, what I am going to post is MOCHA Cupcakes with MOCHA Fudge Frosting. Hmmm… isn’t that yummy?

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Okay, I got the cupcakes recipe from Brown Eyed Baker and the frosting from no other than, Laura Vitale. I also have used this frosting for how many times – with the cakes and cupcakes. This is my favorite mocha fudge frosting. 🙂

 Now for the recipe…

Mocha Cupcakes with Mocha Fudge Frosting

  • Servings: 12
  • Difficulty: easy
  • Print

Mocha Cupcakes Recipe

Ingredients:

  • 1 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup whole milk
  • ½ cup strong brewed coffee
  • 1½ tsp espresso powder
  • 1 tsp vanilla extract
  • ½ cup butter, unsalted, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg, room temperature

Instructions:

  1. Preheat oven to 350 F. Line 12 muffin tins with paper liners. Set aside.
  2. Dissolve espresso powder into the brewed coffee. Set aside and let cool to room temperature.
  3. In a bowl, mix flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  4. In another bowl, beat sugar and butter until fluffy (about 2-3 minutes). Add egg and beat until just combined.
  5. In another bowl or jug, mix milk, brewed coffee mixture and vanilla.
  6. Slowly add the flour to the #4 mixture, alternating with the coffee mixture and ending with the coffee mixture.
  7. Divide the batter between the 12 paper liners.
  8. Bake for 17-20 minutes, until toothpick inserted in the middle of a cupcake comes out clean.
  9. Cool completely before frosting the cupcakes.

Source recipe: Mocha Cupcakes with Espresso Buttercream Frosting by Brown Eyed Baker

Mocha Fudge Frosting Recipe

Ingredients:

  • ½ cup whipping cream
  • 4 tbsp butter, unsalted
  • 2 tbsp light corn syrup
  • 1 tsp espresso powder
  • 8 ounces semi-sweet chocolate chips

Instructions:

  1. In a heatproof bowl, add the chocolate chips. Set aside.
  2. In a small sauce pan, add whipping cream, butter, corn syrup and espresso powder. In a low heat, heat until just boiling point. (Remove the pan when you see bubbles forming at the sides.)
  3. Pour the mixture over the chocolate chips, making sure to entirely cover the chocolate chips. Do not mix just now. Wait for two mimnutes and whisk until all chocolate chips are melted and the frosting is glossy.
  4. Pipe onto your cupcakes.

Source recipe: Mocha Fudge Frosting by Laura in the Kitchen

I didn’t use the frosting from the Brown Eyed Baker recipe because my butter is not enough. 😦 Well, just in case you’re wondering. But I promised myself I’m going to bake this again with its frosting. And that would be soon. 😀

But this one is just so good! They didn’t last that long. 🙂 As I said, I love anything MOCHA!