Peanut Butter Cupcake and Lemongrass-Pandan-Calamansi Tea

I like doing kitchen experiments.  I feel that they're opportunities for me and my kids to bond and learn something together. I recently had two exploits - one is trying a cupcake recipe, the other is making a tea concoction. Let me share both.

Cupcake and Tea

PEANUT BUTTER CUPCAKE

I recently bought Chef Annie's Cupcake recipe book. This inspired me to go ahead with my first cupcake experiment which is Peanut Butter Cupcake. Here's the recipe and procedure. I added 1/4 cup chocolate chips. It was a hit.

Ingredients:

1/2 cup peanut butter
1/4 cup butter
1 cup brown sugar
1 egg
3/4 cup milk
1/4 teaspoon vanilla
1 teaspoon baking powder 

1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup all-purpose flour

Procedure:
1. Preheat oven to 175 degrees celcious 350 degrees Fahrenheit.
2. Cream peanut butter and salt and butter together. Add sugar, eggs, milk and vanilla.
mix all dry ingredients in a separate bowl.
3. Mix with Roberts free for or had to make sure that's live feed. Scoop over lined muffin trays. Baking time depends on the size of your muffin tray.

LEMONGRASS-PANDAN-CALAMANSI TEA

I saw the lemongrass-pandan-calamansi tea of Gawad Kalinga's Bayani Brew somewhere.  I haven't tasted it but I thought it's nutritious and it's something I can replicate at home.  Thankfully the kids liked it.

Ingredients:

3 lemongrass bulbs

1 bunch of pandan leaves

3 liters of water

20 pieces calamansi (squeeze out the juice)

Brown sugar and honey (optional)
 
Procedure:

1. Put the lemongrass bulbs, pandan leaves and water in a pot. Bring to a boil.

2. Remove the lemongrass and pandan leaves from the pot.  Pour the calamansi juice.

*The tea can be enjoyed hot or cold.  You may also opt to put some sweetener. (My daughters like this cold and sweetened with brown sugar and honey.)