Calamansi-Ricotta-Pistachio Cupcakes

We had a bumper crop of calamansi… and I was running out of ideas where to use them!

So… cupcakes…

I was planning to make plain calamansi muffins, but got carried away trying to find a recipe…

In the end, what I did was to use my (super-secret) vanilla cupcake recipe and swap out part of the liquid to ricotta and added 3 tablespoons of pure calamansi juice.  (the cupcake itself, though, I think is a bit lacking in calamansi flavor)

Then to amp up the (super mild) calamansi flavor, I added calamansi syrup and crushed pistachios on top.

The recipe made more than expected – 6 cupcakes, 12 mini cupcakes, and 1 mini loaf!

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Mini Chocolate Cupcakes

For a quick fix, nothing beats a cupcake.  And, if you are in a hurry, mini cupcakes bake up even faster!

The chocolate fudge cupcake recipe I used (slightly varied to suit my personal taste and style) is from this site:  http://yourfoodtube.com/easy-italian-cupcakes-nutella-buttercream-tasty-dessert/

1 cup flour
1 cup sugar
6 tablespoons dutch-processed cocoa
1/2 tablespoon instant coffee powder
1/4 teaspoon salt
1/2 cup melted butter
2 large eggs
1 tablespoon golden rum
1/2 cup hot water

Combine the dry ingredients together.  Add melted butter, eggs and rum.  Stir to mix.  Add hot water; stir.

Spoon the batter into 24 mini cupcake tins (lined with paper liners).  Bake in a preheated 350*F oven for about 14 to 16 minutes.  Cool in pans for about 10 minutes then transfer to a wire rack to cool completely.

For the icing, I used an American-style Cocoa Buttercream.

Fast, easy, delicious!  Even if I barely had time!

 

Halloween Spiders

I couldn’t let the little girl down.  Not when she was excited about Halloween… well, let’s just say, she is partially excited.  She doesn’t like the horror side of it, but she definitely loves the getting treats part!

But the truth was, I was not prepared for Halloween.  Because she had repeatedly said she did not like Halloween – too scary, she said.

Then, at the last minute, she wanted something for Halloween!  I suspect it had more to do with the treat part!

So for her Halloween treat this year… I made a short-cut.  I had seen a pack of gummy spiders – perfect I thought!

The little girl refused to eat them!!!  The spiders were too creepy…

So we took the gummy spiders off and after that she was fine with eating the cupcakes!

What is the recipe?  Easy (did a shortcut too!) buy regular cupcakes, “draw” a continuous circle and score with a toothpick to make a web design.  Then plop a gummy spider on top!

 

Ube-stuffed Sour Cream Cupcakes

Ube is purple yam.  It is a starchy root vegetable, like potatoes, taro, sweet potatoes, but it is NOT a potato, taro or sweet potato.  And, although it is a root crop, we use it more often in sweets and desserts – ube jam or halaya, ube cake, ube bread, ube rice cakes, ice cream, candy, etc.  My personal favorite is stuffing it in cupcakes… then frosting the cupcakes with more ube infused frosting!

Ube Cupcake half

For the cupcake, I used a vanilla-sour cream cupcake – a super easy recipe that was shared by a friend a long time ago –

Stir together 2-2/3 cups cake flour, 1-1/2 cups vanilla sugar, 2-1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.  Add 3 super jumbo eggs, 1 teaspoon vanilla, 1/2 cup whole milk, 2/3 cup sour cream, 1/2 cup melted butter and 1/2 cup canola oil.  Mix well.  Scoop into 24 paper-lined cupcake tins.  Drop a teaspoon of ube halaya onto each cupcake.  Bake in a preheated 350F oven for about 22 to 26 minutes.  Watch the cupcakes because they brown fast and if overdone, the top with be crusty instead of soft.  Cool in pans about 10 minutes then transfer to a cooling rack to cool completely.

Ube Cupcakes

For the icing, cream 1/2 cup butter until light and fluffy.  Add 3/4 to 1 cup ube halaya, by tablespoonfuls, mixing well after each addition.  To make stiff, add powdered sugar.  To thin, add milk.  In my case there was no need to add powdered sugar but I had to thin the mixture a bit.

 

Chocolate Cupcakes with Cookie Butter Buttercream

I made this some time ago, upon the request of a friend for his birthday.

Choco Cupcakes 2

He wanted chocolate cupcakes, but wanted cookie butter frosting, as it was the rage then.  And, he wanted “real” cookie butter cookies, so I sprinkle some crushed cookie “dust” on top.

I used my family’s secret recipe for the cupcake (and so far have no permission from my elders to share it) and found inspiration for the cookie butter buttercream in the little kitchen.

In my case, however, I used salted butter wholly and amped up the cookie butter to 1 cup.  I also lessened the sugar to almost half, which resulted in a softer buttercream (not stiff at all).  It was still pipe-able but it could not stand at room temp.

Still it was a big hit!