Rainbow Cupcakes

Ingredients
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil (or melted
butter)
1/2 cup buttermilk
1 tsp vanilla extract
red, yellow, green and blue food
colorings

Procedures
1. Preheat oven to 350F.
2. In a medium bowl, whisk
together flour, baking powder
and salt.
3. In a large bowl, whisk
together sugar, eggs,
vegetable oil, buttermilk

Putong Puti
Ingredients
1 package (16 oz or 1 lb) rice flour
(regular, red writings on package)
1-1/2 cup water
1 can (14 oz or 13.5 oz) premium
coconut milk (unsweetened, first
pressing)
1-1/2 cup sugar
a dash or two of salt
1 tbsp baking powder
few drops of McCormick flavorings
(langka, ube, pandan)

4. Pour in dry ingredients and

stir until just combined.
5. Divide batter evenly into 5
small bowls; each should
have a little more than 1/3
cup batter.
6. Add about 1/2 tsp food
coloring to each bowl to
make red, orange, yellow,
green and blue batters.
7. Starting with the blue batter,
add a small spoonful to each
of the 10 grease muffin cups
(just over 1/2 tbsp in each).
8. Bake for about 15 minutes,
until a toothpick inserted
into the center comes out
clean.
Cool cupcakes on a wire rack
before frosting.
*Makes 10 cups

Procedures

1. In a plastic container, blend

rice flour with water very well.
Cover and let rest in room
temp overnight In a medium
bowl, whisk together flour,
baking powder and salt.
2. Next morning, add
everything else except
flavorings and mix very well
until smooth. Batter will be
very very thin.
3. Lay the puto molds on top of
cloth lining .
4. Pour the batter almost to the
brim of the molds. When
water is briskly boiling,
steam the puto and time for
10 minutes for these bitesize puto (muffin size will
probably take 15-20
minutes).

Steamed Ube Cake

Ingredients
2 cups purple yam, washed, peeled
and cubed
2 cups sweet rice flour
1-1/2 cups water
1 cup sugar
1-1/4 cup coconut milk
4 tablespoons baking powder
1/2 cup grated coconut

Procedures
1. Cover yams with water and boil
until tender or soft.
2. Drain and put through a ricer.

White Chocolate
Frosting
Ingredients

6 ounces (170g) white chocolate,

melted and slightly cooled*
1 cup (230g) unsalted butter,
softened to room temperature
2 cups (240g) confectioners sugar
cup (60ml) heavy cream*
1 teaspoon vanilla extract
teaspoon salt

Procedures
1. In a medium bowl using a
handheld or stand mixer fitted
with a paddle attachment, beat
the butter on medium speed for
1 minute.

3. Mash until smooth.

4. Mix flour and water in a bowl to
form a thick batter.
5. Add sugar and mashed yams.
Blend well.
6. Strain to remove lumps.
7. Add coconut milk and the
baking powder and mix well.
8. Pour mixture into greased
muffin pans to 2/3 full.
9. Steam over boiling water about
30 minutes, or until a toothpick
inserted comes out clean.
10.Serve hot, warm or at room
temperature, topped with
coconut.

2. Switch the mixer to low

speed and slowly add the
confectioners sugar.
3. Quickly stir the cooled white
chocolate so that it is
smooth and add to the
butter/sugar mixture.
4. Switch the mixer to medium
speed and beat for 2
minutes until combined and
creamy.
5. Add the cream, vanilla
extract, and salt. Beat for 1
minute until combined.
Frost the cupcakes and top
with melted chocolate
drizzle and chocolate
sprinkles, if desired.
* Cupcakes stay fresh at room
temperature in an airtight

Mocha Cupcakes
Ingredients

1 1/8 cups all purpose flour

1/4 cup dark cocoa powder
3 tablespoons instant coffee powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white sugar
1 egg
2 teaspoons vanilla extract
3/4 cup coconut milk
1/2 cup butter, melted
2 tablespoons sour cream

7. Switch the mixer to low

speed and slowly add the
confectioners sugar.
8. Quickly stir the cooled white
chocolate so that it is
smooth and add to the
butter/sugar mixture.
9. Switch the mixer to medium
speed and beat for 2
minutes until combined and
creamy.
10.Add the cream, vanilla
extract, and salt. Beat for 1
minute until combined.
Frost the cupcakes and top
with melted chocolate
drizzle and chocolate
sprinkles, if desired.

1/2 cup chocolate or cappuccino chips

* Cupcakes stay fresh at room
temperature in an airtight