tuna sisig. The difference is, this one has a higher percent of success than the sisig experiment I did, due to the small fact that I used a brownie mix on this one. Yes, cheating the taste buds of those who exclaim that your cooking is great. :p
How was it fudgy when it looks cracked and dry on the picture, you ask? The outside is crunchy, with the inside moist and delectable. Just what I want my brownies to be. Just lovely, with those colorful cupcake liners that I bought.
Here is how I made the fudgy brownie cupcakes:
First, I preheated the oven according to the box instructions, then I mixed all the ingredients according to the boxed brownie mix. After which I added 1 more egg white, and half a stick of butter. A few chocolate chunks also made it into the already rich-smelling batter. I mixed them well by hand, then transferred the batter to a well greased muffin pan. What I did was to place the cupcake liners on the holes in the pan, then lightly grease the cupcake liners, and pour batter into each of them until 2/3 full. Bake for 20 to 30 minutes.
You might notice cracks on the surface. This will make the tops crunchy and nice!
- ► 2012 (18)
- ► 2011 (92)
- Beard Papa's Cream Puffs
- Eating out at Superbowl of China
- Frostings Cupcakes in Mall of Asia
- Philippine Guava Jelly: Very Scrumptious!
- Special Spice: Dried Kamias
- Tuna Sisig, the Easy Way!
- Fudgy Brownie Cupcakes
- Really Tasty Ampalaya Egg Scramble
- Coconut Yema Balls
- Chocolate Ice Candy Treats
- My sister's baked green mussels
- Missing my Happy Cream Puffs!
- ▼ April (12)
Asian food beef bread breakfast candy chicken chocolate coffee cookies cooking tips dessert dips egg feature Filipino food fish food bazaar food event food for the poor food trip foodie event fruit giveaway goat meat healthy ingredients Italian kitchen products kitchen review longganisa okoy pasta pineapple pork random recipe review rice seafood shrimp squash tocino veggies wine