Jackfruit, Banana, and Peanut Cupcakes with Cream Cheese Frosting24

cupcakes topped with chopped peanuts and salt

I have heard of Jackfruit. After all, I do live in San Francisco and get exposed to a variety of “exotic” ingredients. This was, however, my first time tasting it and to be honest, I am not sure how to describe it. I am told that I need to try the real (fresh) jackfruit as opposed to canned (canned was admittedly what I had on hand), but have also been warned of the amount of work it involves to wrangle one into submission. I have since learned that many Asian grocery stores sell manageable chunks of fresh jackfriut, so I wouldn’t have to commit to a large whole one.

So, while I can’t easily compare jackfruit to something familiar to the US palate, I will describe the resulting cupcakes as tasty starting off with a hint of banana then rounding out with a jackfruit or “tropical” flavor. They are dense and muffin-like with definite chew and crunch. The cake could be lightened up some by cutting back some on the jackfruit and peanuts.

Cupcakes
20 cupcakes / 350 degree oven

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
3 large eggs
3/4 cup oil
1/2 cup coconut milk
1 teaspoon vanilla
4 ounces canned jackfruit, drained and chopped
2 bananas, mashed
1/2 cup peanuts, chopped

1. Whisk flour, baking powder, salt, cinnamon, and sugar in a medium sized bowl.
2. In a separate medium sized bowl bowl, beat eggs to break up.
3. Add oil, coconut milk, and vanilla to the eggs and mix to combine.
4. Add the wet ingredients to the dry ingredients, mix to combine.
5. Add jackfruit, mashed bananas, and peanuts to the rest of the ingredients and mix to combine.
6. Scoop into cupcake papers about 2/3s full with an ice cream scooper.
7. Bake at 350 degree oven for ~25 minutes or until a cake tester comes out clean.

jackfruit and banana
jackfruit & banana

Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4-5 cups sifted powdered sugar

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cream cheese at medium speed until creamy.
4. Add 4 cups of the powdered sugar and beat until combined.
5. Add more sugar until you get to the consistency and sweetness you like

Assembly
1. Frost cupcakes.
2. Chop some unsalted peanuts with salt.
2. Sprinkle peanuts on top of cupcakes

jackfruit, banana, and peanut cupcakes with cream cheese frosting

Ube Cupcakes with Bubble Buttercream45

Posted by chockylit in Experimental Recipe, Nuts, Pilipino-Inspired, Yams & Potatoes (Sunday June 11, 2006 at 9:05 pm)

This is definitely an experimental recipe… one that ended up tasting great, but, trust me, looked a bit funky.

I got introduced to Ube in the form of ice cream from Mitchell’s Ice Cream here in San Francisco. I was ready to finally try an Ube cupcake recipe, so I went to Pacific Super, an awesome Asian grocery on Alemany Street not too far from where I live, and bought nearly everything Ube.

I reconstituted Ube powder per the instructions on the packet, but didn’t like the taste very much at all. I boiled and mashed some fresh purple yams and they tasted much better. It was an easy decision to skip the powdered and go with the fresh.

One thing I didn’t do, that I noticed the few recipes on the net did, is add food coloring. After my red velvet experience, I have been anti-food-coloring-in-batter. In this case, I think I would have been better off to relax my newfound prejudice…

The yams were a deep purple blue, which was great, but when mixed with the yellow egg yolks and other ingredients, the batter ended up a ghastly green. Maybe a little red food coloring would have balanced it out. On the other hand, I can say that the ghastly green is natural! Maybe a half cup of smashed beets might do the trick, if anyone cares to experiment even further.

One definite keeper for me is the topping of peanuts crushed with a good amount of salt. This is something I stole from a caterer friend. The salty-sweet taste is very satisfying.

Ube Cupcakes
24 regular cupcakes / 350 degree oven

3-4 small to medium purple yams (ube)
4 large eggs, room temperature
2 cups sugar
1 cup oil, grapeseed or vegetable
1/2 cup macapuno, chopped
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk milk

1. Peel and slice the yams into inch thick slices. Transfer into a medium pan, rinse, then cover with cool water. Bring to boil and simmer until tender. Mash with a fork
2. Crack eggs into a large bowl. Beat with a whisk until yellows and whites are combined.
3. Gradually add sugar and whisk until combined.
4. Add oil and whisk until combined. Add chopped macapuno and vanilla and stir with a wooden spoon to combine.
5. Sift together flour, baking powder, baking soda, and salt in another bowl.
6. Add about a third of the flour mixture to the wet mixture and mix to combine.
7. Add about one half of the buttermilk and mix to combined.
8. Repeat above, alternating flour and buttermilk and ending with the flour mixture.
9. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will don’t shrink. Two-thirds full will result in domed cupcakes.)
10. Bake for 22-25 minutes until a cake tester comes out clean.

fresh ube (aka purple yam)
cooked ube

ube cupcake batter
ube cupcake batter

baked ube cupcake
baked ube cupcake

Bubble Buttercream

3 cups water
1/4 cup tapioca balls
1 cup (2 sticks) butter, room temperature
5-6 cups powdered sugar, sifted
1 teaspoon vanilla

1. Boil the water in a medium saucepan (I used the water from the yams).
2. Add the balls to the boiling water and boil for 30 minutes, stirring occasionally.
3. Turn off heat and let the balls steep in the water for another 30 minutes.
4. Transfer balls to a sieve and rinse with cool water to remove starch. Transfer to a bowl and cover with cold water until ready to use.
5. Beat butter in an electric mixer until soft.
6. Add 3 cups of the sifted sugar and beat until combined.
7. Drain tapioca balls and measure out 1/2 cup. Fold into the frosting.
8. Add remaining sugar, 1 cup at a time, stirring until combined.

Note: This frosting was very soft and almost looked a little curdled. It definitely has a not so pretty texture, but it tasted fine. The tapioca balls are a novelty and perhaps not necessary. There is the added interest of the chewy texture, but I am not sure it’s worth the sacrifice in the visual appeal. If you are looking for something picture perfect, definitely skip this recipe. It needs work.

tapioca balls
tapioca balls

Assemble
1. Pipe frosting onto cooled cupcakes.
2. Crush about a 1/3 cup of unsalted peanuts with about a teaspoon of salt. Sprinkle over cupcakes.