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I wanted to title this post "Japanese Cheesecupcake" but my eyes bleed when I see the word "cheesecupcake". It's an ugly word that I just invented. Instead, it shall be named Japanese Cheesecake Cupcake.
I decided that I should join the 5th annual Ice Cream Cupcake Contest that is hosted by Cupcake Project and Scoopalicious. The moment I saw that contest, I instantly planned a cupcake flavor that I am gonna do. I even practiced making ice cream just for it and I could say that it was a success as my siblings love the first ice cream I made, a Strawberry Ice Cream.
It's actually hard to find some ingredients here in the Philippines, unlike in other developed countries. I would have to travel an hour just to buy some of the things I used here. I bought canned blueberries (you can't blame me, it's hard to find imported fruits that are fresh here, and by hard I mean I should travel about 4 hours just to get there, somehow try to minimize the time I waste from getting lost, finding the fruit stand of the market, and travelling another 4 hours = that will take about half of my day, and considering I am still studying I don't have that much time. and this is the longest "parenthesis remarks" I made. yay!) for the ice cream as I will also be making it. I "like" blueberries, they are not that sweet, and they have that distinct flavor which goes amazingly well with cinnamon. Then I decided to go with japanese cheesecake, which I LOVE. It's so creamy. And it's so easy to make if you are used to beating and folding egg whites.
