Mini Chocolate Cupcake

1 teaspoon white vinegar
3/4 cup evaporated milk
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil

1/3 cup butter
2/3 cup cocoa powder
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla

Part 1
1. Dissolve vinegar in evaporated milk and set aside. In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
2. In another bowl, whisk the eggs, sugars, oil and vanilla extract until smooth.
3. Pour half of the wet ingredients into the dry ingredients, and gently mix. Pour half of the milk mixture and gently mix. Pour the remaining wet ingredients then milk mixture. Mix until just combined. Do not overmix.
4. Pour batter in prepared mini cupcake pan with cupcake liners. Fill only halfway as the batter will rise when baked.
5. Bake in preheated oven at 350 degrees Fahrenheit for 15 minutes or until a toothpick inserted in the middle comes out clean.
6. Remove from oven and let it cool for 5 minutes before removing from the pan.

Part 2
1. To make the frosting, in a small sauce pan melt butter over low heat then add sugar and cocoa powder. Stir until the mixture is smooth and thick. Remove from heat then let it cool. Add milk and vanilla then whisk until mixture becomes soft.
2. Frost top of the cupcakes. Serve and enjoy!

Mini Calamansi Cheesecake

Filipino Style Recipe: Mini Calamansi Cheesecake is another thick and soft sweetened dessert made of cream cheese, eggs, sour cream, sugar and calamansi for flavoring. This dessert has a hard biscuit crust made from finely crushed cookies or graham crackers and then baked until firm. This can be served as meryenda or mid-afternoon snack.

Estimated time of preparation: 20 minutes
Estimated time of baking: 25 minutes(plus chilling time)
Good for 6 cupcakes

1/3 cup crushed graham crackers
1 tablespoon white sugar
2 tablespoons butter, melted

1 pack(8 oz) cream cheese, softened
1/4 cup white sugar
2 1/2 teaspoon calamansi juice
1/4 teaspoon vanilla extract
1 egg

Part 1
1. Grease 6-cup muffin pan and line with muffin cups.
2. For the crust, mix together the crushed grahams, sugar and butter in a bowl until well combined. Scoop a mixture and press into the the bottom of each muffin cup.
3. Bake in preheated oven at 300 degrees Fahrenheit for 5 minutes. Remove from the oven but keep the oven on.

Part 2
1. For the filling, beat together the cream cheese, sugar, calamansi juice, and vanilla until well blended. Do not over beat. Add egg then mix.
2.Pour the filling into the muffin cups. Bake for 25 minutes without opening the oven. Let it cool completely before removing from pan. Refrigerate until ready to serve.