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Bibingka Cupcakes with Cream Cheese Buttercream and Quezo de Bola

by Pauline De Mesa
Dessert | February 22, 2019

Recipe and photo by Marie Villanueva Pascual

Ingredients :

18 servings
1 cup Rice flour
2 tsp Baking powder
0.5 tsp Salt
0.33 cup Corn starch
0.25 cup Unsalted butter, room temperature
1.33 cup Sugar
3 Large eggs
1 Egg white
400 mL Coconut milk
1 cup Grated cheddar cheese
For Cream Cheese Buttercream
1 cup Unsalted butter, at room temperature
1 bar (8 oz) Cream cheese, at room temperature
4 cup Powdered sugar
1 tsp Vanilla extract

Procedures :

  • 1
    Preheat oven to 375°F. In a medium mixing bowl, combine the rice flour, baking powder and salt. Set aside.
  • 2
    Mix cornstarch and a third of the coconut milk until well combined. Set aside.
  • 3
    Using an electric mixer or a whisk, cream butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
  • 4
    Add the cornstarch mixture.
  • 5
    Add the flour mixture, a little at a time.
  • 6
    Mix in remaining coconut milk. Add cheese and fold gently. 7. Pour into lined cupcake pans. Bake for 25-30 minutes.

for Cream Cheese Buttercream

  • 1
    Whisk together the butter and cream cheese, until light and fluffy. Mix in the powdered sugar a little at a time. Add vanilla extract. Pipe on cooled cupcakes and sprinkle with grated quezo de bola.