I grew up buying and eating these little guys. Great with a cup of extra hot, barako coffee with milk or soda and hot or iced tea. This is greatly enjoyed by itself instead of smothering them with frostings or glazes. But go ahead, dress them up with powdered sugar or streusel too!
Makes 12 cupcake size "Kababayan".
2 ½ c AP flour
1 c brown sugar
4 t baking powder
1/2 t salt
2 large eggs, room temperature
3/4 c fresh milk, at room temperature (If you do not have fresh milk, add 3 T of water to a measuring cup. Add evaporated milk to make 3/4 c)
4 t vanilla extract
3/4 c cooking oil (coconut or vegetable)
Optional: 2/3 c chopped nuts of choice
Lightly brush or rub cooking oil or melted butter to your cupcake pan. Set aside.
Mix the dry ingredients (first 4) in a large bowl. Set aside. In another bowl whisk the wet ingredients (last 4). Add wet ingredients ot the dry ingredients and stir well to a smooth consistency. (At least 45 seconds. Fold in chopped nuts-if using.
Set aside to rest for 30 minutes.
After 30 minutes, preheat oven to 450° F. While preheating: use a 1/2 measuring cup to scoop and pour the batter to the prepared cupcake pan. At least almost reaching the rim of each receptacle.
Place in the oven and immediately lower heat to 375° F. Bake for 15-25 minutes, depending upon your altitude. Check at 15 minutes: top should be domed and cracked, slightly brown and not squishy (it should bounce back.) If not, return to oven to achieve that goal.