How about a culinary homage to Philippine independence? The Maya Kitchen shares an easy to follow step-by-step Flag Muffinettes recipe for something that is unmistakably patriotic and decidedly delicious. Pinoy Ube Pianono and Calamansi con Leche Cupcakes use the native ube and calamansi to transform the western cake roll and cupcake into truly Pinoy creations.
FLAG MUFFINETTES
2 packs MAYA Whole Wheat Carrot Cake Mix 230g
1/3 cup vegetable oil
½ cup water
2 pieces eggs
2 cups grated carrots (200g)
Boiled Icing:
1 ½ cups sugar
½ cup water
4 egg whites
½ teaspoon cream of tartar
food colors(white , yellow, red and blue)
Gum Paste:
1½ tablespoons unflavored gelatin
¼ cup water
1 box confectioner’s sugar 450g
MAYA Cornstarch for dusting
Preheat oven to 350°F/177°C. Line1oz. muffin tins with paper cups. Set aside. Stir all ingredients in a bowl until well blended. Pour mixture into prepared muffin tins and bake for 12 to 15 minutes or until cake is done. Set aside to cool down.
Prepare Boiled Icing: Prepare syrup first by bringing sugar and water to a boil and wait until it spins a thread (about 5 minutes boiling). Set aside. In a separate mixer bowl, beat egg whites until stiff and hold a peak. Slowly pour in the prepared syrup in a steady stream into the egg whites and gradually beat until slightly cooled and stiff enough to hold its shape. Divide and tint the boiled icing with the given colors. Place icing in a piping bag with a small star tip. Set aside.
Prepare Gum Paste: Combine unflavored gelatin and water. Heat in a pan until gelatin dissolves. Add confectioner’s sugar and knead mixture until smooth and pliable. Color the gum paste with yellow food color then roll-out into a sheet and make assorted
cut-outs: sun, stars and rays of sun. Set aside.
To Assemble: Get a platter or board and arrange the muffins into a rectangular flag shape and start piping colored icing according to its color design then top with the
Yield: 40-45 pieces of 1 oz. muffinettes
UBE PIANONO
Cake:
1 cup MAYA All Purpose Flour
1 ½ teaspoon baking powder
½ teaspoon salt
¼ cup sugar
½ teaspoon vanilla
¼ cup + 2 tablespoon milk
½ cup boiled, mashed and strained ube or ube jam
4 pieces egg yolks, slightly beaten
¼ cup corn oil
½ cup egg whites
½ teaspoon cream of tartar
¼ cup sugar
½ teaspoon violet food color (optional)
Ube Frosting:
1/3 cup butter
½ cup confectioners’ sugar
¼ cup milk
¼ teaspoon violet food color
1/3 – ½ cup prepared homemade jam or store bought ube jam
Procedure:
Preheat oven to 375°F/191°C. Grease and line with wax paper a jelly roll pan. Sift flour, baking powder, salt and sugar into a bowl. Set aside. Mix together vanilla, milk and ube until smooth. Add egg yolks and corn oil. Stir until well-blended. Add this
mixture to the sifted ingredients. Mix until smooth.
Beat egg whites with cream of tartar until soft peaks stage, then gradually beat continuously until stiff but not dry. Fold in the ube mixture. Add food color if desired.
Pour into prepared pans. Bake in the oven for 25 to 30 minutes. Loosen the sides of the cake. Invert cake on sugar dusted brown paper and roll tightly while hot. Cool completely.
Prepare Ube Frosting:
Cream the butter until soft and fluffy. Add sugar alternately with milk and beat continuously until smooth. Tint mixture with violet food color and beat in some ube filling for a more flavorful frosting.
To Assemble Pianono:
Unroll cooled cake. Spread ube frosting onto the cake and roll again.
NOTE: This can be made into layer cakes. Use 9-inch pans instead of jelly roll pan.
CALAMANSI CON LECHE CUPCAKE
1 ½ cups MAYA All Purpose Flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter
1 cup sugar
2pcs. eggs
3-4 tablespoons calamansi juice
½ cup buttermilk (½ cup fresh milk + 1 ½ teaspoons calamansi or lemon)
Dulce de Leche:
½ cup condensed milk
1 cup evaporated Milk
1pc. egg yolk
1 tablespoon MAYA Cornstarch
½ teaspoon vanilla
1 tablespoon butter
Cream Frosting:
¾ cup all purpose cream
½ cup cooked dulce de leche
drops of green food color
Procedure:
Preheat oven to 350°F / 177°C. Line 3 oz. muffin tins with paper cups. In a bowl, mix together flour, baking powder and salt. Set aside. In a mixer bowl, cream butter and sugar until fluffy then add in eggs one at a time. Mix in the flour mixture alternately with calamansi and butter milk. Continue mixing until smooth. Fill each prepared muffin tins with batter until ¾ full and bake for 15-20 minutes or until done. Cool and set aside.
Prepare Dulce de Leche: In a sauce pan combine the first 4 ingredients. Mix until cornstarch is dissolved then cook over medium heat until thick while stirring constantly. Remove from heat. Stir in butter and vanilla. Cool.
Prepare Cream Frosting: Whip cream until it doubles in volume. Fold in dulce de leche until well combined and tint mixture as desired. Set aside.
To assemble: Spread some prepared cream frosting on top of the cupcakes and finish it off by piping the remaining dulce de leche on top of the cream frosting for added flavor. Serve.
Yield: 12 pieces/ 1 dozen
I’m totally loving the Flag Muffinettes. I will soon try this recipes myself and work on practicing as I replace the details with platinum wedding bands. It’s about time, I make our own sweets for our 12th anniversary! That’s still a few months down the road. But practice makes perfect. 🙂
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