Pro Tips
**Chef's Tips & Troubleshooting:**
- Let baked desserts cool completely before slicing to set the structure and prevent crumbling.
- Line baking pans with parchment paper for easy removal and cleanup.
- For layered desserts, let each layer set fully before adding the next to prevent mixing.
- Cool fried desserts on a wire rack instead of paper towels to keep the bottom from steaming.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Peanut Butter Cupcake with Nutella Frosting
Soft and moist peanut butter cupcakes topped with a generous spread of Nutella. The rich peanut butter batter pairs perfectly with the chocolate-hazelnut topping, making these cupcakes a crowd favorite for parties and snacking.
Instructions
- Combine the flour, baking powder, and salt in a bowl, then mix well. Set aside.
- Combine the peanut butter and vegetable shortening in a separate bowl, then whisk until well blended.
- Gradually add the sugar while whisking, then continue to mix for 3 minutes.
- Fold in the eggs and vanilla extract, then continue mixing until all ingredients are well incorporated.
- Add the flour mixture and milk alternately, beginning and ending with the flour mixture. Continue whisking for 3 more minutes until the batter is smooth.
- Preheat the oven to 350 degrees Fahrenheit.
- Line the cupcake or muffin pan with muffin cups, then pour the batter into each cup, filling about two-thirds full.
- Bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and place them on a wire rack to cool completely.
- Spread Nutella generously on top of each cupcake.
- Arrange the cupcakes on a serving tray and serve.
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Pro Tips & Troubleshooting
- Let baked desserts cool completely before slicing to set the structure and prevent crumbling.
- Line baking pans with parchment paper for easy removal and cleanup.
- For layered desserts, let each layer set fully before adding the next to prevent mixing.
- Cool fried desserts on a wire rack instead of paper towels to keep the bottom from steaming.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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