The cupcake version of this classic holiday dessert will surely tickle your family and friends fancy. Easy to make yet delectably good, these Crema de Fruta Cupcakes deserve a spot in the Noche Buena and Medianoche feast.
The days leading to Christmas are just way too crazy! This is the year that I know I was really unprepared up to the last hours of before the 25th. So next year, I promise it will be different. I will be more ready, more patient and more planned. Christmas 2015, bring it on! Or maybe it’s still too early think about it, yes? It’s not even 2015 yet. So I’m sharing with you an easy recipe to make for the New Year, Crema de Fruta in cupcake form.
I know I have made a Crema de Fruta recipe in the past, this one’s the cupcake version and I’ve updated the crema recipe since a pudding mix is not readily available here in Manila. The crema recipe here is made of easy to find ingredients.
While Crema de Fruta has always been associated with holidays, we all know we can make it anytime (by we, I mean me. I make this dessert any time of the year). Especially that this one is a no bake version. Want to see how I made it?
In this no-bake version of Crema de Fruta Cupcakes, divide a mamon horizontally so that we have two thin round cakes. Using a round cookie cutter, cut a round piece and place in the baking cup. I used a round 2 inch cutter. In this recipe, I used 6 mamon from Monde. Of course, not all will have the perfect round cake, some will have the uneven cuts but that should be okay, the cupcakes will be devoured in seconds, I tell you. The mamon I used will be enough to make 17 creme de fruta cupcakes. Set these aside.
To make the crema part, I pattered this after the yema filling but less yolk and added cornstarch.
In a sauce pan (I used our trusty kawali), combine together condensed milk butter and egg yolks and cook in low heat.
In a small bowl, mix together 1 1/2 cups of water and the cornstarch – do this step before adding to the milk and egg yolks mixture since cornstarch doesn’t melt when heated. Add water/cornstarch to the milk and egg yolks mixture. I used Jolly Condensada for this recipe.
Stir constantly. At some point it will be bubbly. Once the bubbles start disappearing, it will be almost ready. The creme will cook in about 20 minutes. The texture we are looking for is thick and slightly jiggly.
Now, cook the gelatin per package instructions. I used Alsa Gulaman in green, one box. Instead of cooking it in 1 3/4 cups of water, I cooked it in two cups resulting in a softer gelatin.
To assemble, brush mamon (in the baking cups) with the fruit cocktail syrup, so it’s moist. Add two tablespoons of crema in each cup. Add fruits from the fruit cocktail (fruits should have been drained), arrange it festively (though my definition of “arrange it festively” is to put a cherry in the center, but it’s your choice however way you want it). I used Del Monte Fiesta Fruit Cocktail (836 grams) for this recipe. You’re welcome to just use peaches and cherries or whatever fruits you have on hand.
Lastly, pour cooked gelatin up to the brim, until it can hold no more. I say up to the brim because once chilled, the gelatin will shrink, so it’s better to put enough so it won’t look bitin.
Chill cupcakes a minimum of 4 hours to allow the gelatin to set.
- 6 pieces mamon
- 2 yolks
- 1 tablespoon butter
- 1 can condensed milk (300ml)
- 1 1/2 cups water
- 1/4 cup cornstarch
- 1 1/2 tsp vanilla
- 1 can fruit cocktail (836g), drained, ave the syrup.
- 1 box gulaman (plus 2 cups water)
- To prepare the mamon base, divide the mammon evenly into 17 baking cups. Set aside.
- To prepare the cream, pour the condensed milk in a sauce pan, add butter and egg yolks (lightly beaten). In a small bowl, mix together 1 1/2 cups water and cornstarch. Pour water/cornstarch mixture into the sauce pan with condensed milk and cook in low heat. Once bubbles disappears it will be almost ready, in about 20 minutes. Remove from heat and add vanilla extract. Let it cool.
- Cook gulaman per package instructions, but instead of 1 3/4 cups, cook gelatin in 2 cups of water.
- To assemble, brush syrup into the mamon in the prepared baking cups. Add 2 tablespoons cream in each cup. Add enough fruits until it reaches the top and fill with gelatin.
- Refrigerate cupcakes a minimum of four hours to set the cupcakes.