Choco Mango Ref Cake

By: Angel Kremdensada

Yield 10 servings 1-410ml can Angel Kremdensada, chilled 1-200 gram pack graham crackers 2 cups sliced mangoes 1/2 cup chocolate syrup 1 Pour chilled Angel Kremdensada in a bowl and whip until mixture is light and airy. 2 Lay graham crackers at the bottom of an 8x8 square pan.

Pour whipped cream and top with sliced mangoes and chocolate syrup. Repeat process to make 3 layers, ending with whipped cream, sliced mangoes and chocolate syrup on top. 4 Chill in refrigerator overnight.

Vanilla Cupcakes
By: Patty Loanzon of Heny Sison Culinary School Transform this simple treat into a masterpiece by adding your choice of ingredients. But, of course, they are great eaten plain too! Makes about 18 pieces Prep Time 10 to 15 minutes Baking Time 20 to 25 minutes 1 cup all-purpose flour 2 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup unsalted butter 1 3/4 cups granulated sugar 4 eggs, separated 2 teaspoons vanilla extract 1 cup fresh milk

1 Preheat oven to 375F. Line a muffin pan with paper cups. 2 Combine flours, baking powder, and salt in a bowl. Set aside. 3 In a mixer with a whisk attachment, beat butter and sugar until light and fluffy. 4 Add egg yolks one at a time. Pour in vanilla. 5 At low speed, alternately add the dry ingredients and milk, starting and ending with the dry ingredients. 6 In another bowl, beat egg whites until stiff but not dry and gently fold into the batter. 7 Scoop into muffin pan and bake for 20 to 25 minutes or until center of each cupcake is springy when lightly touched. Selling? Try these ideas! Tiramisu Cupcakes: Mix about 1/3 cup instant coffee with 1 to 2 tablespoons Marsala (or other coffee liqueur) and 1/4 cup sugar to make coffee syrup. Pour some on each cupcake and poke the center so its easily absorbed. Top each with whipped cream cheese (1 cup cream cheese with 1/3 cup confectioners sugar and 1 cup whipped cream). Tres Leches Cupcakes: Mix 1:2 ratio of heavy cream and condensed milk, thin with a little amount of evaporated milk, and pour into each cupcake. Top with whipped cream and fruits. Laced Strawberry Cupcakes: Make simple syrup (a 1:1 ratio of sugar and water) until sugar is dissolved. Cool and add 1 to 2 tablespoons Grand Marnier. Brush on each cupcake. Then whip whipping cream and gently fold in chopped fresh strawberries; pipe over each cupcake and decorate with white chocolate shavings.

Fruit Cocktail Cupcakes

By: Carina Guevara Oh, the ubiquitous fruit cocktail! We all have a can lurking in a dark pantry corner. Here's a charming use for it. Yield 12 cupcakes Prep Time 15 minutes Baking Time 20 minutes 1 cup fruit cocktail, drained 10 tablespoons butter, softened 3/4 cup white sugar 3 eggs 1/2 teaspoon vanilla 1 3/4 cups flour, sifted

1/4 teaspoon salt 2 teaspoons baking powder 1 With a mixer, cream together butter and sugar until light, about 5 minutes. 2 Add eggs one at a time, until fully incorporated. Then add the vanilla. 3 Stir in flour, salt, and baking powder until batter is uniform with and no flour remains. 4 Spoon batter into a muffin tin lined with cupcake liners. Each liner should be three-fourths full. Top each cupcake with chunks of fruit cocktail. 5 Bake in preheated 325F oven for about 20 minutes or until toothpick inserted into a cupcake