Love your grandparents twice as much this September

MANILA, Philippines – The Maya Kitchen toasts grandparents with a special creation they will always remember. Surprise them with the coffee cupcake on Sunday, Grandparent’s Day.

For more recipes, other culinary ideas and class schedules, visit www.themayakitchen.com.

Grandparents’ coffee cupcake

Ingredients:

1 pack (200g) Maya Oven Toaster Butter Cake Mix 200g

¼ cup butter

2 pcs. eggs

½ cup water

Buttercream frosting:

½ cup unsalted butter

½ cup shortening

1/8 tsp. salt

3 tbsps. fresh milk

¼ tsp. vanilla extract

¼ tsp. almond extract

3 cups powdered sugar

Chocolate ganache:

100 g. dark chocolate chips

1/3 cup whipped cream

1 tbsp.

Fondant icing:           

2 tbsps. shortening

2 cups white miniature marshmallows

1 tbsp. water

2 cups confectioners’ sugar

        food color

        miniature mallows

Procedure: 

Preheat oven to 350°F/177°C.  Grease and line 2-3 ceramic coffee cups.  Set aside.

Cake:  In a bowl, cream butter until soft.  Blend in the eggs and water.  Add the cake mix and beat with a wooden spoon until smooth, about 80-100 strokes.  Pour onto prepared coffee cups until 2/3 full.  Bake for 25-30 minutes or until cake is done. Unmold and cool in wire rack. Trim the cake into the shape of a cup. Set aside scraps.

Frosting:  Using a mixer bowl, cream butter and shortening.  Add in salt, milk and flavorings while slowly incorporating the powdered sugar to the butter mixture.  Continue mixing at medium speed until mixture becomes fluffy.  Add milk, if necessary, to achieve the desired consistency.  Set aside. 

Chocolate ganache: In a medium bowl over simmering water, heat cream and butter until mixture comes to boil then add in chocolate chips.  Stir until chocolate is melted and the mixture becomes smooth.  Set aside.

Fondant: Brush the bowl and rubber scraper or wooden spoon with shortening. Set aside.  In a bowl over simmering water, melt marshmallows with water. Once melted, pour the melted marshmallows on a work surface dusted with confectioners’ sugar. Knead gradually. The fondant is ready when it is firm enough and can be formed into a ball.  Color the fondant according to your liking. Design as desired.

To assemble: Get one piece of cup cake. Cover the whole sides of cup cake with frosting then cut out fondant to cover cake to create a cup.  To create the handle, cover a thin piece of scrap cake with frosting, cover with fondant and attach to the side of the cup cake using toothpick.  Top with chocolate ganache.  Arrange miniature mallows on top. Serve chilled.

Yield: 2-3 coffee cupcakes