Ultra Moist Chocolate Cupcakes

Ingredients
1 cup self-rising flour

1/2 tsp baking soda
1 cup + 2 tbsp white sugar
1 stick butter
1 1/2 cups fresh milk
1/4 cup vegetable oil

1/2 cup cocoa powder

1 egg, beaten, room temp

How to Bake
1. Grease cupcake pans or line with cupcake liners.

2. Mix the dry ingredients together in a bowl except the cocoa powder.

3. Heat together butter, milk, oil and coco powder in a pan until butter melts. 
    Let it cool down to room temperature.

4. Mix the beaten egg with the cooled wet ingredients. Add the dry ingredients 
    and mix until everything is well incorporated.

5. Preheat turbo broiler to 175°C.

6. Pour batter about ¾ full in 9 cupcake pans (first batch) and bake for
    12 minutes or until a toothpick inserted comes out clean.

7. Let the cupcakes cool as they are very moist and may break apart.

TIP:

> 1 cup self-rising flour = 1 ½ tsp baking powder + 1/4 tsp salt + enough flour 
                                           to make 1 cup

Carrot Cupcakes

Ingredients

1½ cups grated carrots
½ cup dark brown sugar
¾ cup crushed pineapple, well drained
2 eggs
1½ cup all-purpose flour
¾ cup of white sugar
1 tsp of baking powder
½ tsp of salt
1½ tsp ground cinnamon

½ tsp ground nutmeg
½ cup vegetable oil
½ tsp vanilla essence
1 cup roughly chopped sweetened cashew nuts or pili nuts

                    

How to Bake

1. In a bowl, mix the grated carrots with the brown sugar. Set aside.

2. In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg 

    and salt.

3. In a large mixing bowl, beat the eggs until light. Add the white sugar and 
    mix well. Pour in the vegetable oil, mixing as you pour. Add the crushed 
    pineapples and vanilla essence. Stir to blend. Add the flour mixture and 
    nuts. Mix until blended. Stir in the crushed pineapple and the carrot-sugar-
    nuts mixture.

4. Preheat turbo broiler to 175°C.

5. Spoon into paper-lined cupcake/muffin pans until ¾ full. Bake for 12 minutes
    or until a toothpick inserted at the center comes out clean.

Soft Oatmeal Cookies

Coconut Cupcakes

Ingredients
1/2 cup butter, room temperature
1 cup white sugar

4 eggs

1 can condensed milk

1 pack of desiccated coconut (200 g)

3/4 cup flour

1/2 tsp baking powder

How to Bake

1. Mix butter and sugar until fluffy.
2. Add the eggs one at a time and mix well after each addition.

3. Mix in the desiccated coconut and condensed milk.

4. Add in the flour and baking powder previously combined in a separate bowl.
    Mix together until no trace of flour is left.

5. Preheat turbo broiler to 175°C. 

6. Fill cupcake tins using an ice cream scoop 3/4 of the way and bake for 15
     minutes until golden brown. 

Cheese Cupcakes

Ingredients

½ cup butter, softened

½ cup refined sugar

4 medium eggs

1 cup cheddar cheese, shredded

Dry Ingredients

2½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

Wet Ingredients

2 cans condensed milk

½ cup vegetable Oil

How to Bake

1. In a bowl, mix together the dry ingredients and sift. In another bowl, mix 
    together the wet ingredients. Set aside.

2. Cream butter with sugar until light in color. Add the eggs one at a time.

3. Add alternately the dry and wet ingredients to the butter-sugar mixture. Do not
    over beat.

4. Stir in ½ cup of the cheddar cheese.

5. Preheat turbo broiler at 165°C.

6. Using an ice cream scoop, portion the batter among lined cupcake pans and 
    top each with sprinkles of remaining cheese.

7. Bake for 16 minutes or after a toothpick inserted at the center comes out 
    clean.

Butter Cookies