Polvoron Cupcakes

Polvoron Cupcakes taste like polvoron, except that they are not crumbly and are cuter. Both the cupcake and the frosting have polvoron, so it resulted into very tasty cupcakes that taste like the Filipino classic. It's like a modern version of a classic that will bring back your childhood memories like it did with me, that is if you are Filipino. But wherever you come from, you should definitely try making them.

  

There are "polvoron cupcakes" that became popular not long ago [that I discovered just now, after making these cupcakes]. They are polvoron in cupcake liners with a white chocolate covered top and topped with what seems to be royal icing decorations. If you want to make those type of "polvoron cupcakes", click here. They look like these:

White Chocolate Polvoron Cupcakes

 I disagree on calling these treats as "polvoron cupcakes" as they are merely polvoron in a cupcake liner. Just because they are on cupcake liners doesn't mean you can call them cupcakes. But still the idea is cute and I respect those who love those treats.

These cupcakes are not as pretty as those polvoron "cupcakes", but you can definitely top them with decorations if you like. And they taste what I imagined polvoron cupcakes would taste like, cake with an intense polvoron flavor. I promise they are as good as polvorons, if not better.

Polvoron Cupcakes

Notes [ HEAD: Toasted Flour, HEART: Almond, BASE: Vanilla ]

Ingredients

Cupcakes [makes 18-20 mini polvoron cupcakes, or 6-8 regular cupcakes]

1/2 c. all purpose flour

1 tsp. baking powder

dash of salt

1/4 c. butter, room temperature [1/2 stick]

1/2 c. sugar

1 egg

1/2 tsp. vanilla extract

1/4 c. milk

1/4 c. polvoron, powdered [4 tablespoon sized polvoron]

Frosting

1/2 c. butter, room temperature [1 stick]

1/2 c. powdered confectioner's sugar

3/4 c. polvoron, powdered [12 tablespoon sized polvoron]

1 tsp. vanilla extract

1 tsp. milk

Directions

1. MAKE BATTER: Preheat oven to 350°F. Line cupcake pan with liners. 
2. Sift flour, baking powder, and salt into a bowl.

3. In a separate bowl, cream butter and sugar until light and fluffy, then add egg and vanilla extract.

4. Add half of the flour mixture and milk to butter mixture, beat then add remaining flour mixture. Then fold powdered polvoron into the mixture.
5. BAKE CUPCAKES*: Fill liners with a tablespoonful of batter. Bake for about 12 minutes, do toothpick test. If they are not done, check at 1 minute intervals. Cool on wire rack.

6. MAKE FROSTING: Beat butter until light and fluffy, then add powdered sugar, powdered polvoron, vanilla extract, and milk. If it is too stiff, add a teaspoon of milk.

7. ASSEMBLE CUPCAKES: Frost the cupcakes. If you use a piping tip, I suggest using a large one as the frosting have tiny chunks of almond that might block small tips.

* FOR REGULAR CUPCAKES: Fill liners 2/3 full. Bake for about 18 minutes, do toothpick test. If they are not done, check at 1 minute intervals. Cool on wire rack.