Cuban Butter Cupcakes Panquesitos De Mantequilla Recipes

CUBAN COFFEE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
• Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer. Whip the ingredients for 8 minutes on high speed. Scrape down the bowl, and add the liquid shortening and milk. Mix 8 more minutes at medium speed. Gently fold in the instant espresso granules. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
• For the caramel filling: Stir the dulce de leche, toffee bits and instant espresso granules together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
• For the buttercream: Bring the sugar and 2 ounces water to a boil in a medium saucepot. Place the egg whites into the bowl of an electric stand mixer. When sugar syrup reaches 238 degrees F on a candy thermometer, begin whipping the egg whites. Cook the sugar syrup to 250 degrees F, and slowly pour the syrup into the whipped meringue. Whip on high speed until the meringue cools and stiff peaks are formed. Mix in the softened butter and coffee extract. Place into a piping bag fitted with a large star tip.
• For the pipettes: Bring the sugar and 2 ounces water to a gentle simmer. Remove from the heat and stir in the instant espresso granules. Fill 12 chemistry pipettes with the syrup.
• To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with coffee-toffee Cuban caramel filling. Pipe espresso swirl buttercream generously on top of the cupcakes. Sprinkle coffee and milk crispies on top of the cupcakes. Insert 1 Cuban coffee syrup pipette into each cupcake and place a chocolate plaque on top.

CUBAN LUNCH CANDIES

Steps:

• Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler.
• Add crushed potato chips and peanuts.
• Mix together with melted chips.
• Spoon into mini cupcake paper cups.
• (You do not even have to put these into mini muffin pans as they do hold their shape while they are being filled. It is best to put the mini cupcake papers on a plain cookie sheet to make them easier to move before chilling.) Chill until set.
• You can also add ½ cup coconut to melted chips and peanuts.
• To speed up chilling time, pop them into the freezer for a few minutes.

BUTTER MOCHI CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
• Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
• Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
• Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.

GUAVA PASTELITO CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 cupcake cups with paper liners.
• Cut guava paste into medium squares and place in a microwave-safe bowl. Microwave on high for 2 minutes. Whisk until melted down but still slightly chunky, about the consistency of jelly (heat more if necessary).
• Beat brown sugar, butter, and eggs together with a mixer in a large bowl until creamy. Add flour, baking powder, vanilla extract, and salt; stir until halfway mixed. Pour in guava nectar and mix until everything is fully incorporated. Fold in heated guava paste until evenly distributed. Mix in red food coloring.
• Fill each prepared cupcake cup evenly with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely.
• While the cupcakes are cooling, blend cream cheese, butter, and vanilla extract with an electric mixer on low speed until smooth. Add confectioners' sugar and red food coloring. Mix on low speed until fully blended. Chill for 10 to 15 minutes. Frost cooled cupcakes.

CUBAN BUTTER CUPCAKES, PANQUESITOS DE MANTEQUILLA

Steps:

• Pre heat Oven to 350 degrees. Cream the butter and sugar together on low in the mixer until well incorporated then increase to medium and blend for about two minutes until batter is whipped and and fluffy.
• Next slow down the mixer and add one egg at a time. Allow the first egg to mix in thoroughly before adding the next egg. Add the next egg and again mix thoroughly before adding the next egg. Do each egg like this allowing each egg to be well mixed in before adding the other. Do all six eggs like this making sure they are all thoroughly mixed in. This is a very important step to this recipe.
• In a seperate bowl sift your flour, salt, baking soda, baking powder all together. Now turn down the mixer to low and slowly begin to add in the flour mixture by small batches to your butter and sugar mixture. You can do this with a half cup measuring cup. Fill the half cup and slowly add to the mixture. Little by little allowing each batch to mix in before adding the next cup of flour mixture. Do this this way until you have used up all of the flour. This step takes time so be patient. With the mixer still on low add your remaining cup of buttermilk pour in about 2 ounces and mix well before pouring in two more ounces and mix well again. Each time mixing well befor adding the next two ounces. little by little slowly add the whole cup in two ounce increments until all the milk is used. Now bring up the speed to medium and mix thoroughly for about 2 minutes. Then bring up speed again to high and mix real well for about another minute.
• Prepare your muffin tins, line with cupcake liners. Pour halfway up the liner leaving enough space for them to rise. Bake in the oven between 25/35 minutes. Test with a toothpick in the center of the panquesito to see if it comes out clean. Because this batter is so dense it may take a little longer to bake. Be sure to keep an eye on them. You will get about 5/6 dozen panquesitos or maybe more. Enjoy
• I wanted to bake them and take a picture. However we at this time are dieting and when I told my husband I wanted to bake panquesitos he had a cow. He said for sure if I baked he would brake his diet. He really has to loose wait Medical reasons, so we are all dieting. Good luck with the panquesitos.
• Remember to buy Cake flour and use buttermilk. don't use regular flour or regular milk. I will post a picture later.