Cassava Cupcakes Frosted Two ways

Filipino-inspired, drool- worthy, fluffy, moist, so easy to make and perfectly sweetened cupcakes made and frosted two ways. A great recipe for those who love semi-homemade and everything homemade. ❤

After a few days of gloomy weather, the glorious sunshine was finally out on Tuesday. It was a beautiful day.  The skies were clear and there was a touch of coolness in the air that reminds me winter will soon be here. I couldn’t help but take a picture of the beautiful sky and sunset when I went to drop off my children at church for their Religious Education class despite being sick.   I opened the sunroof of our vehicle and enjoyed it for a full hour. 😀

For someone like me who loves nature, it was a sight to behold.

I’m starting to see some leaves take on some color.  This reminds me of a farm I’m going to blog about.  I can’t imagine having breakfast out on the porch and see breathtaking panoramic view of autumn when all leaves turned to bright colors. It’s priceless!  My friend is indeed very blessed to be able to experience it the entire season.

This recipe I’m sharing is one of the many original recipes that has been on my dashboard since summer.  I made these before I made the Pumpkin and Cassava muffins.  I was experimenting about making cupcakes and muffins using cassava as one of the ingredients.   I normally make  cupcakes from scratch when experimenting, but I didn’t feel well enough to stand in the kitchen for long at that time. So, I used cake mix in this recipe.

This is great for those who want something different, fluffy, delicious, easy and quick cupcake recipe.  If you like chiffon cakes, you will certainly love these cupcakes semi-homemade or from scratch.

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For Semi-homemade Cupcakes

• 1 box (16.25 oz.) Betty Crocker white cake mix, sifted
• 1/2 cup melted pure, unrefined, cold pressed (100% extra virgin) organic coconut oil
• 1 can (12 oz./354 ml)  low-fat Evaporated milk
• 1 cup lightly packed thawed and drained grated cassava (available at Asian stores)
• 2 large organic eggs
• 1 teaspoon Madagascar vanilla bean paste (available at Wal-Mart or Michael’s)

Directions:

1. Preheat the oven to 350 degrees.
2. Line the muffin tin with baking cups; set aside.
3. Slightly scramble the eggs in a large bowl.  Add the coconut oil, milk and vanilla bean paste. Whisk until well-combined.
4. Add the white cake mix.  Mix thoroughly. Then, add the cassava and mix until well-combined. Do not overbeat or you’ll end up with chewy cupcakes.
5. Using an ice cream scoop, scoop the batter mixture and fill 2/3 of the cupcake baking cups.
6. Bake for 14-17 minutes or until a wooden pick inserted in the center comes out clean.
7. Let stand for 10 minutes before transferring to a wire rack. Cool completely.
8. Frost with your choice of frosting (recipes below). Sprinkle with toasted coconut.

Note:

These recipe makes 12 cupcakes and one 8-inch round cake.

Homemade Cupcakes

Here’s the real deal; my original recipe and I am so proud of myself.  I am sure this will be adapted because these cupcakes are so moist, soft, fluffy and delicious.

One of the reasons why I wasn’t able to post the above recipe is because I was undecided about the frosting.  I wanted something exotic and flavorful.  I happened to stop by at the Asian/Filipino store the other day and after 4 months, I finally found the perfect inspiration; Filipino coconut jam (minatamis na bao). One of my favorite snacks or bread spread when I was little.  Its consistency is similar to peanut butter. I also discovered that they now carry the coconut sugar.  It has a bit of advantage than the regular white sugar and more delicious sweetener to sprinkle on my children’s oatmeal or sweetened their smoothies. This coconut sugar is now gaining popularity in the market because of it’s health benefits and low glycemic index according to some reports.  It is made by crystallizing the coconut sap of the flowering bud of the coconut tree.  I used it with one of the recipes I created and ooh, it smelled heavenly and tasted so good! 😀

Ingredients:

• 2 cups unbromated, unbleached, organic all-purpose flour, sifted
• 1/2 cup melted pure, unrefined, cold pressed (100% extra virgin) organic coconut oil
• 2 large organic egg whites
• 1 large organic whole egg
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 can (12 oz./ 354 ml) low-fat Evaporated milk
• 1/2 cup thawed, grated cassava (available at Asian stores)
• 3/4  cup finely grated or chopped Ghirardeli white chocolate chips
• 3/4 can condensed milk (freeze leftover in a Ziploc bag for later use)

Directions:

• Preheat oven to 325 degrees.
• Lined the muffin tin with cupcake baking cups; set aside.
• Combine and whisk the flour, baking soda, salt, baking powder and chopped white chocolate chips in a large bowl; set aside.
• In a stand mixer bowl with a paddle attachment, add the eggs and beat in low speed to break them apart.  Add the condensed milk, Evap milk,  coconut oil, and cassava. Beat until well incorporated.
• Gradually, add the flour mixture and beat until well-combined; stopping from time to time to scrape the sides and bottom of the bowl. Do not overbeat or you’ll end up with chewy cupcakes.
• Using an ice cream scoop, fill in the cupcake cups 2/3 of the batter mixture.
• Bake for 17 to 20 minutes or until the wooden pick inserted comes out clean.
• Remove from oven. Let stand for 10 minutes before transferring to a cooling rack.  Cool completely.
• Frost your cupcakes with your choice of frosting below. Sprinkle with toasted coconut.

Glaze and Topping

• Store-bought Coconut Jam (available at Asian/Filipino stores)
• Toasted coconut flakes

Spread a dollop of the coconut jam over the cupcakes then sprinkle with coconut flakes. Or, you can use a disposable decorating bag with decorating tip of your choice and pipe it over the cupcakes. Then, sprinkle with toasted coconut.

Coconut Jam Cream Cheese Buttercream

• 1/2 lb. Philadelphia cream cheese, softened at room temperature
• 4 Tablespoons unsalted butter, softened at room temperature
• 3 heaped Tablespoons of coconut jam
• 1-2 heaped Tablespoon powdered sugar
• Toasted coconut flakes

In a stand mixer bowl, cream the butter and cream cheese until fluffy and smooth. Add the coconut jam and beat until well-incorporated.  Turn off mixer and add the powdered sugar.  Gradually increase the speed and beat until well-combined and fluffy. Turn off the mixer and scrape the sides and bottom of the bowl.  Beat again until fluffy and very smooth.  Frost the cupcakes  by transferring the frosting in a disposable decorating bag with your desired decorating tip.  Sprinkle with toasted coconut. Enjoy!

Notes:

• All oven varies, adjust accordingly.
• The semi-homemade cupcake recipe makes 12 cupcakes and one 8-inch round cake.
• The homemade cupcakes yields 2 dozens.
• The photos used on this post were taken at different times.  Hence, different results.

That is all for now.  Thank you for stopping by and reading this post. Until next time.  Have a fabulous long weekend. 😀

~Anna

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