When my kids are in the house, they are an unusually noisy bunch. However, there’s one activity when they huddle together in intense concentration and see what busy mom is doing: Baking Time!
Yes indeed, it was time once again to bring out the baking pans, measuring spoons and cups for the monthly Is My Blog Burning foodfest showcased by fellow foodies from all over the world. This time around, the monthly event is hosted by Maki of i was just really very hungry and revolved around a theme I love the most: muffins and/or cupcakes.
I dig this because cupcakes are easy to make and my kids devour them like crazy. When they’re old enough to be left alone in the kitchen, they’ll probably do one of these before anything else. I like the fact that baking the cupcakes was one activity we can enjoy together, with the twins sifting the flour and helping me put all the ingredients together while Paolo licks the unbaked sweet mixture from his fingers with the excited exclamation of “yummy!”
For this IMBB edition, two simple but nice-smelling cupcakes were gloriously wafting from my oven: Peanut Butter Cupcakes which could give Reese’s Peanut Butter Cups a run for its money, and Banana Macaroons. The recipes were taken from my favorite cookbook “Filipino Cuisine” published by Centro Escolar University.
Originally uploaded by annalyn.
1/3 cup butter
1/3 cup sugar
4 whole eggs
1 can condensed milk
1 cup dessicated coconut
3/4 cup ripe lacatan bananas, mashed
1 teaspoon vanilla
Cream butter until light and fluffy. Add sugar gradually by spoonfuls. Blend well. Add eggs one at a time, mixing well after each addition. Pour condensed milk. Stir in dessicated coconut, mashed bananas and vanilla. Mix very well.
Pour into muffin cups lined with fluted paper cups. Bake at 350 F for 25 minutes or when tester comes out clean.
Peanut Butter Cupcakes
2 cups all-purpose flour
1/2 tsp. salt
2 1/2 tsp baking powder
1/3 cup butter or margarine
1 1/2 cup brown sugar, divided
1 tsp. vanilla
1/2 cup peanut butter
1 whole egg
3/4 cup evaporated milk
Sift flour, salt and baking powder together. Set aside. Cream margarine. Add 1 cup brown sugar gradually until fluffy. Add vanilla and peanut butter. Mix thoroughly.
Beat egg. Add remaining sugar. Combine with creamed butter mixture and blend well. Add the dry ingredients alternately with milk in small portions. Beat well after each addition.
Pour mixture into muffin pans lined with fluted paper cups. Bake in preheated oven at 350F for 25 to 30 minutes or until toothpick inserted comes out clean.