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:

Ingredients:

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)

Procedure:

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Crinkles

Hello everyone…how’s your new year?  For 2012, I feel so optimistic that good things will happen in our lives and in our country.  I’m wishing and praying for the best for this year.  Anyway, I’ve been wanting to post about chocolate crinkles last month but I couldn’t find time to blog.  You know, Christmas is a really busy time for most Filipinos.  I was baking almost everyday because of some orders and give away treats to families and friends (I’ve got a lot of them) plus attending parties and reunions and traveling to visit relatives.  Whew! This is the reason why I love December, a busy and merry month.

Well, here’s my chocolate crinkles.  The recipe I got here.

Ingredients:

  • 4 tablespoons (56 grams) unsalted butter
  • 8 ounces (230 grams) bittersweet or semisweet chocolate, coarsely chopped
  • 1/2 cup (100 grams) white sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups (195 grams) All-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • TOPPING: 1 cup (110 grams) confectioner sugar, sifted

Procedure:

  1. In a heatproof bowl, placed over a pan of simmering water, melt the chocolate and butter.  Remove from heat and cool to room temperature.


2. Using an electric mixer, beat the sugar and eggs until thick, pale and fluffy (about 3 to 5 minutes).  Then beat in the vanilla and add the cooled chocolate mixture and beat until incorporated.

3.In a separate bowl, sift or whisk together the flour, salt and baking powder.  Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape (I usually let it stay in the ref overnight).

4.Placed the sifted confectioner sugar in a shallow bowl.  First, form the dough into 1 inch ball (for even sizes, I weigh each ball into 10 grams).  Then roll the ball in the sugar making sure it is completely coated with the sugar.  Placed it in the prepared baking sheet, spacing about 2 inches (5cm) apart.

5. Bake the cookies in a preheated oven (325 degrees F or 165 degrees C) for 8 to 10 minutes or until the edges are slightly firm and the centers are soft.  Do not over bake or the cookies will be dry.

(Note: You can put parchment paper or just grease a little your cookie sheets. Again make sure each cookie ball is coated with the confectioner sugar unlike what I did in this photo, hehe.  Make sure also that you use good quality of semisweet or bittersweet chocolate to create real delicious crinkles).

Yum yum yum! :)

 

 

 

 

 

Cathedral Window

If you have been to a cathedral (a religious building for worship), you will notice the beautiful and colorful windows that a cathedral has.  I’m guessing that the creation of Christmas Jello (Catheral Window jelly/gulaman/gelatin) got its inspiration from those magnificent windows of the cathedrals.  Here in the Philippines, this food was popularized by Goldilocks.  Anyway, I made one last summer and I’m making another this Christmas to be given to the kids in our church (trivia: I don’t eat jello and also hubby and our little girl…let’s just say we are not the “jello-type” family). :)

It’s very easy to make Catheral Window.  You just need 2 sachets/boxes (90 grams) of unflavored/clear gelatin powder, 3 sachets/boxes of colored and flavored gelatin powder (red, green and yellow), 2 1/4 cups water, 1/2 cup evaporated and 1/2 cup condensed milk (or you can replaced milk with 1 cup of cream).

First cook the colored gelatin in separate pans. Cook over medium heat, stirring often, just until the mixtures start to bubble. Pour into two separate trays and allow to cool and set. Then cut into cubes and put into the prepared mold stirring lightly to distribute.

Now, cook the unflavored/clear gelatin.  Remove from heat and add the milk or cream.  Let cool to room temperature then pour into the molder with the colorful cubed gulamans.  Chill the gelatin for a couple of hours before serving.

Merry Christmas! :)