Alright be honest… you’ve heard or eaten Ube and Macapuno cakes.. especially at those Filipino gatherings but in cupcake form is very rare or none at all.
I thought to myself.. why not! So I gave it a go. As usual.. It was an easy breezy experience for me. Honestly I did not follow any recipe for this. I just whipped it up on the top of my head. I added the Macapuno at the end of course otherwise you will not be able to pipe your frosting out with those coconut strings blocking your tips.
I have been wanting to make a cheesecake for as long as I can remember. I planned many times to make it, bought the ingredients but didn’t. I believe it was because I was either not confident enough (I am allergic to failure!) or just wasn’t that interested.
July 8, 2012! Finally I did it!!! I was a bit hesitant forking out $12.00 for 16 pieces of Ferrero Rocher, but hey.. this isn’t some ordinary cheesecake. Ok well that’s what I said to convince myself to buy the darn thing. Hahaha tight arse much?! I just cannot stop saying this was my first attempt to make it… or any kind of cheesecake! I was so proud especially hearing my little girl say, she doesn’t like cheesecakes but surely loves this one because of the ferrero rocher and that it’s not too sweet. I also gave some to a friend of mine… not long after she got home, she sent me a message saying her father doesn’t eat sweets but liked my cheesecake.. Woohooooo! Another approval!
I am proud to say.. I will definitely be making this again soon! Very soon!
This has got to be the most popular out of all the cupcakes I have made.
What can I say, It’s heaven! It’s a guilty pleasure that is worth it in every way!
Honestly, It didn’t take me that long to master this recipe. It all came down to common sense for me and a matter of adding and subtracting some of the main ingredients. Of course I do have a secret ingredient that I will probably only reveal to my children =] Awwwww tears!
This is actually the only cupcake I would eat. I am not into sweets seriously. I make a lot of desserts but hardly ever eat them. I just enjoy making them…
And I must say…. I am very proud of this recipe 🙂
I was never a cupcake person. I remember trying to bake and failed miserably a number of times. They were either hard like a rock or had a bitter after taste.
I am not a fan of peanut butter. But I went to Costco one day and bought a large jar of Skippy Peanut Butter. I had no idea what to do with it to be honest. I realised it was going to be a waste since my girls don’t even eat it. So I started to look up dessert recipes. There weren’t very much that inspired me.
A couple of days later as I was pigging out on Reece’s cups. No, I am not obsessed with it. It’s one of those time of the month thing where you crave sweets lol ok over share. So I was staring at the cups and thought hmnnnn what if I made peanut butter cupcakes. So I did. The first few batches tasted ok but looked ugly hehe.
A few more attempts finally improved the taste and the looks of course. I learnt how to frost in different fancy ways. Wooohooo! I even have a peanut brittle topper on it now =]
It was the first I’ve heard of this dessert about three years ago. My mum brought some home from work. A workmate of hers apparently made it. The first taste was amazing. It was a combination of creamy, tangy and sweet. I immediately wondered how it was made but never really bothered to research.
Then a year later, I attended a party and was offered a plate of dessert. The host claimed it was mango float but didn’t quite look the same as I remembered it should. It was soggy and had no visible layers. The cream was not whipped so the Graham biscuits just absorbed it all. I must say, the taste was not altered though. The sweetness and tang was still there with a hint of cream.
Witnessing that failure on the poor dessert was what pushed me to finally do a research. A lot of the recipes did not mention whipping the cream. I must admit, I tried not whipping it on my first attempt and crossed my fingers that the fridge will magically help it set. I don’t know what I was thinking… I already knew the recipe was held together by whipped cream.
On my second attempt was the day I purchased my second pair of hand mixers. I remember the smile on my face when I assembled my very first successful Mango Float. As per usual, I wanted to have everybody taste it. I started bringing it to church and received a lot of compliments. My mother who is hard to impress was the very first one I hoped would give me something positive but oh well…. Anyway moving on….
Just like all other desserts I have made, I did not just stop there. I wanted to try a much blended version of the mango layer. So I threw the mango pieces in the food processor and layered it as you can see on the picture. I wasn’t too happy using mango pieces because when you slice it, some of the pieces get away and found it unfair haha.
Did I tell you I have also tried this with Peach Float when Mango is out of season. Omg divine! I am Ms Peach Float queen.. I have never met anybody who has ever made this with Peach. Yes!
Working on using Honeydew very soon. I can just predict how flavoursome it will be.
cravedessertsandpartyfood 