I didn’t have high hopes for these cupcakes. In fact after the four failed attempts at maple candy this weekend and tasting the delicious Whiskie Bits cupcakes, I started to get a little depressed. I tasted the baked cake on its own and while it tasted fine, I wasn’t very excited it about it. Well in the end, I ended up loving the cupcake – it ended up being more than the sum of its parts.

The cake is light, almost angel food texture, with juicy, chewy corn kernels scattered throughout. The frosting is very creamy with a nice tartness. Taken together with some maple candy and bacon…. Yum! I was pleasantly surprised with this combination, now to see how they go over at work tomorrow.

Update: The cupcakes went fast and seemed to go over quite well. I shouldn’t have underestimated the appeal of bacon!

Homemade Maple Sugar Candy

I got the recipe from the Ohio State University website, fact sheet F-46-02. I tried the “Crunchy” Hard Maple Sugar Candy and the Molded Soft Sugar Candy. The hard, crunchy stuff tasted a lot like the maple sugar candy I used to get in Vermont, but I couldn’t mold it or make it into anything very good looking. The molded, soft stuff didn’t quite pan out I like I had hoped, but I did manage to get it into small disks. Attempt at your own risk.

stirring the maple sugar

Sweet Corn Cupcakes
20 regular cupcakes / 350 degree oven

1-1/4 cups plus 2 tablespoons all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1-1/2 teaspoons baking powder
1/4 cup grape seed oil (or any tasteless vegetable oil)
4 egg yolks
1/4 cup water
1 tablespoon maple syrup
5 egg whites
1/4 cup sugar
1/4 teaspoon cream of tarter
1 cup corn kernels, fresh, cut off the cob

1. Sift flour, sugar, salt, and baking powder into the bowl of a standing mixer.
2. In a medium bowl, combine oil, egg yolks, water, and maple syrup. Stir to combine.
3. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to high and beat until ingredients are incorporated.
4. Transfer mixture to another bowl. Wash and dry mixer bowl.
5. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.
6. Scoop a cupful of the stiff egg whites into the batter and stir to combine. This will lighten up the batter.
7. Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.
8. Gently fold in the corn kernels.
9. Scoop into cupcake cups and bake at 350 F for 20-23 minutes or until a toothpick comes out clean.

Maple Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
3-4 cups sifted powdered sugar
1/4 cup maple syrup

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 3 cups of the powdered sugar and maple syrup. Beat until combined.
5. Add more sugar until you get to the consistency and sweetness you like.

Assemble
1. Frost cooled cupcakes.
2. Top with a piece of homemade maple sugar candy or crispy bacon.

There are a couple of reasons why I made these truffle inspired cupcakes. Firstly, I wanted to spring clean the lazy Susan that is my baking pantry. It got out of control months and months ago like most of my cabinets and closets tend to get. My plan was, while cleaning the pantry, to inspect all my potential ingredients to come up with six different truffle flavor combinations.

Secondly, I bought myself a new toy, just arrived, that I was eager to use – a chocolate tempering machine. My plan was to make a topper for each cupcake that identified the ingredients inside.

Other than providing an excuse to clean out my pantry and an opportunity for low risk experimenting, I also think these cupcakes could make a nice gift. Get a nice box, provide one or two cupcakes per flavor, a legend, tie a nice ribbon around box and you have a pretty nice homemade gift.

Mise en Place
Assemble the ingredients for your six different truffle flavors. I wanted the flavors to be fairly intense so I started with 1 teaspoon of dry ingredients and 2 teaspoons of liquid ingredients. I was generally pleased with the results.

matcha-black sesame: 1 teaspoon each of matcha powder and black sesame seeds

chili-espresso: 1 teaspoon each of ancho chili powder and instant espresso plus a sprinkle of chili flakes

lavender-rosemary: 1 teaspoon each of lavender flowers and chopped rosemary, fresh or dried

mint-raspberry: 1 teaspoon chopped, fresh mint and 2 teaspoons Chambord raspberry liquor

rose-pistachio: 1 teaspoon each of chopped rose petals and chopped pistachios

sour cherry: 1 teaspoon crushed mahlab, a spice made from the pit of a sour cherry and 2 teaspoons Ginja, a Portuguese liquor made from morello cherries

I was most pleased with the first four combinations. All were noticeable and enjoyable, even the rosemary-lavender. The rose-pistachio flavor wasn’t distinguishable and the sour cherry was too intense. I would cut back on the Ginja next time.

mise en place

Cupcakes
25 regular cupcakes / 350 degree oven

7 ounces (200 grams) Valrhona 85% cacao (or any bittersweet chocolate)
3 sticks (343 grams) butter
2-1/4 cups (445 grams) sugar
8 eggs
1-1/4 cups (180 grams) flour
1/4 cup (30 grams) cocoa powder, unsweetened
1-1/2 teaspoons (7 grams) baking powder
1/4 teaspoon salt

1. Prepare baking sheets by lining with parchment paper and laying out cupcake cups. Using a pencil draw a line to segregate 4 cupcake cups for each flavor and write out the ingredients so you can identify the cupcakes after they are baked. See image above. I did the same with 6 mini cupcake papers so I could taste each combination without having 6 whole cupcakes.
2. Chop chocolate and transfer into the bowl of a standing mixer.
3. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
4. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
5. Beat in an electric mixer for 3 minutes.
6. Add one egg at a time, mixing for 10 seconds between each
7. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
8. Separate into 6 separate, but equal batches. I eyeballed it and came pretty close. Mix truffle ingredients into each batch. I got four regular cupcakes and 1 mini per flavor.
9. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.

Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be safe is to either fill 2/3’s full or another trick I use is to preheat to 375, then drop the heat to 350 once I put the cupcakes in. I also rotate the pans after 15 minutes of baking. It is safe to gently move them at that point and I find the lower back of my oven to be a bit cooler.

Simple Chocolate Ganache

6 ounces (170 grams) Valrhona 85% cacao (or any bittersweet chocolate)
1 cup heavy cream
1 teaspoon vanilla
pinch salt

1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and salt. Stir until combined.
5. Let cool until at spreading consistency.

Note: If the ganache gets too thick, like you forget it on the counter or in the fridge, soften over a pan of simmering water just enough to get it back to spreading consistency.

spreading frosting

[optional] Chocolate Decorations

truffle mise en place
4 ounces (113 grams) white chocolate

1. Sprinkle some of each of the truffle ingredients on a silpat or parchment covered baking sheet.
2. Temper white chocolate per machine instructions.
3. Pour chocolate over the truffle ingredients and gently spread with an offset spatula.
4. Let chocolate set.
5. Break into irregular shapes.

truffle ingredients

pouring chocolate

spreading chocolate

Assembly
1. Frost cooled cupcakes with a small amount of ganache.
2. Top with an identifying chunk of white chocolate.

A reader emailed me requesting a recipe for honeydew cupcakes. I took a shot at it and sent her what I “would” do. I haven’t heard back if she tried it or how it worked out, but I did them myself with some minor adjustments. I decided to do both cantaloupe and honeydew. I thought the color combination would look nice.

I knew when I was first asked about honeydew cupcakes that this recipe would be a challenge. Melon flavors are pretty mild and not what you think of when you think of baked goods. I knew straight off that I would need a fruit filling as the cupcake alone wouldn’t be melony enough. The fruit fillings worked great, especially the cantaloupe. The cupcakes were very moist and dense. I expected that with the all the chopped fruit and the fruit puree and that was a price I was willing to pay to get the flavor I was aiming for. I felt using a standard butter-based recipe would have been too over powering. The frosting was sweet so I only used a little of it, smoothing it on as opposed to piping it on.

Considering what I was up against, I consider the cupcakes a success. I am especially satisfied with the cantaloupe cupcakes. I could really taste the cantaloupe and the overall experience was nice.

This was also Naomi’s first baking lesson. She was being fussy so I held her in one arm while I cracked eggs and mixed cupcakes with the other. She is doing great though — getting really big, smiling, sleeping better (most nights). It truly is amazing how quickly they change.

Lastly, I posted a table of contents to help you find recipes from the archives and enabled two new features that can be found at the bottom of each post – print this post and email this post. I also plan to do a thorough index. It will take a while, but it would be cool and helpful – no doubt.

Cupcakes
20 cupcakes / 350 degree oven

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
3 large eggs, room temperature
3/4 cup oil
1 teaspoon vanilla
4 ounces honeydew, pureed
3/4 cup honeydew, diced
4 ounces cantaloupe, pureed
3/4 cup cantaloupe, diced

1. Whisk together flour, baking soda, and salt in a large sized bowl. Add sugar and mix to combine.
2. In a separate small bowl, beat eggs to break up.
3. Add the oil and vanilla to the eggs and mix to combine.
4. Add the wet to the dry ingredients, mix to combine.
5. Separate the batter into two, about equal sized batches.
6. Add the honeydew to one batch and the cantaloupe to the other. Mix to combine.
7. Scoop into cupcake papers with an ice cream scooper about 3/4 full.
8. Bake at 350 degree oven for ~30 minutes or until a cake tester comes out clean.

Note: These cupcakes are moist. Be sure that they are fully baked before removing them from the oven. The cake tester (or toothpick) must come out clean.

baked cupcakes

Cantaloupe Filling

1 cup fresh cantaloupe, diced
1/4 cup water
1/4 cup sugar
1 tablespoon cornstarch

1. Add the cantaloupe and water to a pot. Cook for 5 minutes over medium-high heat.
2. Stir together sugar and cornstarch then stir into the cantaloupe.
3. Cook until thick, about 5-7 minutes.

Honeydew Filling

1 cup fresh honeydew, diced
1/4 cup water
1/4 cup sugar
1 tablespoon cornstarch

1. Add the honeydew and water to a pot. Cook for 5 minutes over medium-high heat.
2. Stir together sugar and cornstarch then stir into the honeydew.
3. Cook until thick, about 5-7 minutes.

cantaloupe filling

White Chocolate, Cardamom Buttercream

2 sticks (1 cup) unsalted butter, room temperature
8 ounces white chocolate, chopped
1-2 cups powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cardamom

1. In a heat proof bowl over a pan of simmering water, gently melt the white chocolate. Allow to cool for 2 minutes or so.
2. Using an electric mixer, beat the butter at medium speed until creamy.
2. Beat in the melted white chocolate.
3. Add 1 cup of powdered sugar, vanilla, and cardamom and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.

Assembly

1. Fill each cupcake with filling.
2. Smooth on frosting.
3. Chop some chiffonade of fresh mint and top cupcakes with a bit.

The last time I did ice cream cone cupcakes I took a traditional chocolate and vanilla approach. These cupcakes were tailored for a garden brunch hence the lavender and rose frostings. I used a simple syrup to flavor the frosting. This technique can be used with any herb, spice, or edible flower and you can use any leftover simple syrup to make cocktails… a very handy technique with a great upside.

Just how far to fill the cone is very dependent on the recipe. The last time I made them I had some overflow. So, this time I was conservative and ended up with some extra room. So fill at your own risk. I recommend just over the ridge for the recipe below.

My take on ice cream cone cupcakes is this. They are very cute, no doubt, but not practical when it comes to eating. It is near impossible to get frosting and cake in the same bite without ending up with a bunch of frosting on your nose. The cone also ends up on the chewy side. So while they make a great presentation, I will stick to regular cupcakes when taste matters.

Lemon Cupcakes
12 regular cupcakes / 350 degree oven

8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon pure vanilla extract
½ cup milk
3 tablespoons fresh lemon juice
zest of one lemon

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2-3 minutes.
2. Add eggs, one at a time, beating until incorporated.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. Measure out milk and vanilla.
5. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
6. Mix in lemon juice.
7. Fill the ice cream cones about 1/2 inch from the top (just over the lower ridge). Tap the cones to ensure the batter fills the bottom. Bake at 350 for 20 minutes until a cake tester comes out clean.

Note: The batter makes 12 regular cupcakes or 12 ice cream cone cupcakes plus about 4 regular cupcakes. (I had one package of 12 cones with some batter left over for regular cupcakes.)

I used the sturdy cupcake papers as holders for the ice cream cones. While they stand on their own, it is a bit easier to transfer into the oven with the cupcake papers. Simple flip the papers and cut an X into the bottom. Stick the cone into the X.

Lavender Simple Syrup

1 tablespoon granulated sugar
2 tablespoons water
1 teaspoon lavender flowers

1. Add sugar and water to a small saucepan set over medium high heat.
2. Heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon.
3. Stir in lavender and let the mixture sit over the heat, undisturbed for 3 minutes or until thick and syrupy.

Rose Simple Syrup

1 tablespoon granulated sugar
2 tablespoons water
1 teaspoon crushed rose petals

1. Add sugar and water to a small saucepan set over medium high heat.
2. Heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon.
3. Stir in rose petals and let the mixture sit over the heat, undisturbed for 3 minutes or until thick and syrupy.

Lavender and Rose Meringue Frosting

1 cup sugar
4 egg whites
lavender and rose simple syrups

1. Whisk the egg whites and sugar over a water bath in the standing mixer bowl until it reaches a temperature of 110 degrees fahrenheit. This only takes only a couple of minutes.
2. Transfer to standing mixer and whisk using whisk attachment at high speed until soft peaks form.
3. Remove half of the mixture and set aside.
4. With the mixer on medium speed, drizzle lavender syrup into the mixer. Beat on high until stiff peaks form. Add food coloring, if desired. Remove from the mixer bowl and set aside.
5. Return the other half of the mixture. With the mixer on medium speed, drizzle rose syrup into the mixer. Beat on high until stiff peaks form. Add food coloring, if desired.

Assembly
1. Frost cooled cupcakes with a large star tip.
2. Top with sprinkles.

When I got the idea for this cupcake the weather in San Francisco was uncharacteristically balmy which got me thinking of ice cream. By the time I executed on the idea we are back in the typical pattern or blanketed in the chilling marine layer. None the less, this was a fun cupcake to make, the second along the idea of a “cupcake ice cream bombe”, my first attempt being the grean tea, lavender, honey bombe I made last summer.

I got the idea to use the crushed amaretti cookies from a Martha Stewart repeat I caught last week where the owner of Baked in Brooklyn used the same in a lemon tart crust. I have been wanting to do something with figs after having eaten a basket of them and the amaretti idea sealed the deal.

The cake recipe was completely off the cuff. I am not sure how it would translate to a full size cupcake (not sure how much it would rise and how full to the fill the cupcake papers), but the end result in the sheet pan was exactly what I was looking for, very moist and very almondy. I got the gelato recipe from here and I will admit it wasn’t what I was hoping for and didn’t resemble the fresh fig gelato I so enjoyed during one past trip to Italy. That being said, the resulting gelato was fine – I could definitely taste the fig, but I guess I wanted something creamier.

I am trying the cupcake for dessert tonight, so I will update the post with the “end result” a bit later.

Update: The flavor combination is great and I am loving the frosting. Very delicious. Not as tangy as cream cheese frosting, but not as sweet as butter cream. The fig gelato definitely needs to be creamier, but otherwise I am really liking this cupcake. I want to try it again, but with a non ice cream filling – almond cupcake with a fig filling that is.

Fresh Fig Gelato

14 ounces (350 g) perfectly ripe figs
1 lemon
1/2 cup milk
1/4 cup sugar
1 teaspoon vanilla

1. Peel the figs and blend the fig pulp with the juice of one lemon.
2. Combine the milk with the sugar and stir the mixture into the figs.
3. Freeze in an ice cream machine per the manufacturer’s directions.

fig gelato

Almond Cake
9″x13″ sheet pan / 350 degree oven

1/2 cup (1 stick) butter, unsalted/room temp
3/4 cup sugar
3 eggs, large/room temp
60 grams amaretti cookies
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 teaspoon almond extract
1/2 teaspoon vanilla

1. Prepare a 9″x13″ baking sheet by lightly coating with butter, covering with parchment paper, then lightly coating the parchment with butter.
2. Beat butter on high speed until soft, about 30 seconds.
3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beat for 15 seconds after each.
5. Using a food processor, grind up amaretti cookies to the consistency of sand but with some chunky bits.
6. Measure out flour, baking powder, and salt into a medium sized bowl. Add the amaretti cookie and whisk to combine.
7. Measure out the milk, almond extract, and vanilla. Stir to combine.
8. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
9. Add about one third the milk mixture and beat until combined.
10. Repeat above, alternating flour and milk and ending with the flour mixture.
11. Pour onto a prepared baking sheet and smooth out.
12. Bake for 15 minutes or until a toothpick comes out clean.

prepped sheet pan

amaretti cookies

crushed cookies

baked cake

Mascarpone Frosting

12 ounces mascarpone cheese
1/2 stick butter
4-5 cups sifted powdered sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla

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 mascarpone cheese at medium speed until creamy.
4. Add 4 cups of the powdered sugar, almond extract and vanilla. Beat until combined.
5. Add more sugar until you get to the consistency and sweetness you like.

Note: This recipe makes more than enough frosting. I tend to like to make a full batch and freeze the leftovers for later (better than not having enough frosting), but you would be safe to cut the recipe in half if you are not interested in having leftovers.

Assembly
Recipe make approximately 10 cupcakes
1. Cut two rounds of cake for each cupcake that fit in the cupcake paper.
2. Put a round in each cupcake paper.
3. Fill with fig gelato leaving room for the top cake disk.
4. Place cupcakes in the freezer and chill for 1 hour.
5. Frost with mascarpone frosting and top with a decoration. Store in the freezer.

step 1

step 2

step 3

step 4

step 5

The impetus for the recipe was that I wanted to approach the challenge of creating a fruity chocolate ganache frosting. The remainder of the components just fell in place. For a first try, I would say the frosting was fine. I could taste the mango and of course the chocolate, but the mango was subtle. There was also the issue of the texture, not bad but definitely unexpected for a ganache which is normally very smooth. I contemplated beating the ganache in an electric mixer and possibly adding some powdered sugar to smooth it out, but didn’t want to dull the taste further. If I had managed to get some mango liquor on the other hand, I would have definitely beat the cooled ganache with a cup or two of sifted powdered sugar and added liquor to taste. Maybe next time…

As for the end result, I used my favorite rich, chocolately cupcake base so I was off to a good start. The caramel and frosting tasted great together, but all in all I would say the flavors were a bit too subtle. I would pump up the ginger in the caramel, likely with fresh, chopped ginger, and pump up the frosting as I described above. I think this cupcake is definitely worth another take.

On a side note, my next post may be a bit slow to come. I gave birth to my first child this past weekend a couple weeks on the early side (but full term and quite healthy). Naomi and I have some work to do over the next couple weeks, but once things settle I hope to be back at it and newly inspired. Thanks for all your well wishes!

Naomi Porro, Born June 8th, 2007

Cupcakes
~15 cupcakes / 350 degree oven

100 grams Valrhona 61% cacao (or any bittersweet chocolate)
1-1/2 sticks butter
1 cup + 2 tablespoons sugar
4 eggs
1/2 cup + 2 tablespoons flour
2 tablespoons cocoa powder, unsweetened
1 teaspoon baking powder
1/8 teaspoon fleur de sel or any salt

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 15 seconds between each
6. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
7. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.

Ginger Caramel

2 tablespoons water
1/2 cup sugar
1 tablespoon light corn syrup
1/4 cup heavy cream
1 tablespoon butter
1/2 teaspoon lemon juice
1/4 teaspoon fleur de sel or any salt
1 teaspoon ginger powder

1. Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat.
2. Stir together with a wooden spoon until the sugar is incorporated.
3. Cover the saucepan and let it cook over medium heat for 3 minutes.
4. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
5. Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn’t burn.
6. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
7. *** This is the dangerous part *** Pour the heavy cream into the mixture. Wear oven mitts, stand away from the pan, and be careful. The mixture will bubble up significantly.
8. Stir the mixture, again being careful. Add the butter, lemon juice, salt, and ginger powder. Stir until combined.
9. Transfer to a small bowl and set aside to cool.

giner caramel filling

Mango Chocolate Ganache

meat from 1 mango
8 ounces bittersweet chocolate like Valrhona 61% cocao
1 cup heavy cream
1 teaspoon vanilla
1/2 teaspoon fleur de sel or any salt

1. Puree mango meat in a blender or food processer. You should end up with around a half a cup.
2. Chop chocolate and transfer into a heat proof bowl.
3. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
4. Let sit for 1 minute then stir until combined.
5. Add vanilla, mango, and salt. Stir until combined.
6. Let cool to room temperature.

Note: The texture of this frosting isn’t as smooth as regular ganache due to the pureed mango. But it tastes great and looks fine. I was also planning on adding mango liquor to taste, but couldn’t find any locally. If you do happen to come across some, I think it would be a great addition as the mango flavor is otherwise mild.

Mango Ginger Won Tons

spring roll or wonton wrappers, thawed if frozen
1 mango
1 tablespoon fresh chopped ginger
1 egg, beaten to blend
grapeseed oil for frying, or other vegetable oil

1. Trim the wrappers into 2″ squares.
2. Chop the mango into a small dice. The meat from a half of a mango will likely be enough, but the leftover mango-ginger mix makes a great topper for salmon.
3. Chop the ginger into a fine dice. Mix mango and ginger together.
4. Lay out your cut wrappers so they face you in a diamond shape.
5. Using a pastry brush, brush egg along the top edges of the wrappers.
6. Spoon a small amount of mango and ginger into each wrapper.
7. Fold the bottom pointed corner of the wrapper up over fruit and press to seal. You will end up with little triangles.
8. Fill the bottom of a heavy pan with 1/2 inch of oil. Heat the oil to between 360°F and 375°F. 9. Working in batches, add spring rolls to hot oil and cook until golden and crisp. About 30 seconds per side. 10. Using slotted spoon, transfer spring rolls to paper towels to drain. Set aside to cool fully.

Note: I happened to have purchased 4″ wrappers, but they come in many sizes. I cut the wrappers with kitchen shears into 2″ squares. This proved to be a good size for cupcake decorating.

brushing egg on wrapper

stuffing wrapper

sealing wrapper

Assembly
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with caramel.
3. Replace the top of the cone.
4. Scoop a tablespoon of ganache on top of each cupcake. Smooth with a small offset spatula.
5. Top with a won ton.

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 & 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