Mango and Langka Cupcakes

I’ve been wanting to make mango cake and cupcakes for the longest time.  It’s one of my favorite flavors.  I’d rather have a slice of creamy mango cake than a rich chocolate cake. 🙂  Last week I finally had the chance to make one.  Thanks to Aikko for making a blog about it.  It inspired me to make my first ever mango cupcakes.  I also made langka (jackfruit) cupcakes.  I just divided the recipe into two. Here’s the recipe:


1 1/2 cups all purpose flour, sifted
1 1/2 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups milk, room temperature
1 cup diced mangoes plus more for garnish (1 cup diced langka/jackfruit)


1. Prepare diced mangoes and langka/jackfruit (opps…the langka were not diced yet in the pic).

2. Preheat oven to 350F. Line standard muffin tins or silicon cups with paper liners. Whisk together both the sifted flours, baking powder and salt.

3. With an electric mixer on medium high speed, cream butter and sugar until pale and fluffy.

4. Add eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed.

5. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combines after each. Beat in vanilla.

6. Divide the recipe into two and fold in the mangoes and langka.

7. I used ice cream scoop to put the batter in the baking cups. Bake for 20-25 minutes, rotating the muffin tins halfway through, until pale golden.

8. Cool cupcakes in a wire rack.  You can top it with whipped cream garnished with mangoes and langka. Or you can eat it directly even if without frosting.  That’s what we did and we love it! 🙂

Aikko shared this recipe which is adapted from Martha Stewart’s Cupcakes [Blueberries and Cream Cupcakes].  Try this one…it’s yummy!

Visit my facebook page–Bake Shop, for my sweet creations and baking supplies.















As promised, here are more of my sweet creations.  These are all customized cupcakes which I enjoyed making for my dear clients.

Angry Birds (with Cake Pops)

Plants vs. Zombies



Birthday cupcakes


Baby girl

Little boy


For inquiries, text me at (0923) 246 6773 or send me a private message in my facebook page- Bake Shop or at 🙂

Red Velvet Cupcakes With Cream Cheese Frosting

Red velvet cakes and cupcakes fascinate me because of its rich color, the very vibrant red.  Last year, I made a dozen as a gift for a cousin-in-law who was celebrating her birthday.  Then last new year’s celebration, I again made red velvet cupcakes with cream cheese frosting for the family.

I got the recipe here.  So this is how I made the cupcakes:


  • 1-1/4 c. of cake flour
  • 1 tbsp. of cocoa powder
  • 1/2 tsp. of salt
  • 3/4 c. of sugar
  • 3/4 c. of vegetable oil
  • 1 large egg
  • 1 tbsp. of food color (of course, RED…I used McCormick)
  • 1/2 tsp. of vanilla extract
  • 1/2 c. buttermilk (you can substitute with 1/2 cup whole milk mixed with 1/2 tablespoon lemon juice or vinegar)
  • 3/4 tsp. of baking soda
  • 1 tsp. of white vinegar


  1. Preheat the oven to 350 degrees F. Line a 12-hole muffin pan with paper cups.
  2. Sift together the flour, cocoa powder and salt. Whisk the oil and sugar until smooth. Add the egg, whisk until incorporated.

3. Mix the food color then add a third of the flour and mix. Add half of the buttermilk and mix. Add alternately the flour and milk.

4. Mix the baking soda and the vinegar in a small bowl (the mixture will fizzle…it’s fun).  Then pour the mixture into the cake batter and mix until incorporated.

5. Pour the batter into the lined muffin pan.  Bake for 15 minutes.

6. When the cupcakes are done, transfer to a wire rock to cool and then frost with cream cheese.

For the cream cheese frosting:

1 250-g. block of cream cheese, softened (room temperature)
1/3 c. of butter, softened (room temperature)
2 to 3 c. of sifted confectioner’s sugar

Beat the cheese and butter together. Add the confectioner’s sugar, half a cup at a time, mixing after each addition until smooth.  You can now frost your cooled red velvet cupcakes.  You can add sprinkles or a cherry to decorate it.