Maranon is the Spanish name for the cashew fruit. Jugo de maranon is cashew juice, a light sweet juice somewhat similar to guava juice and almond milk combined. Semilla de maranon is the seed, the actual cashew nut. These cupcakes are made with both cashew juice and cashew nuts. This recipe for quequitos de maranon is adapted from a recipe for white chocolate macadamia nut cupcakes. You can view the original recipe here at: The Little Cupcake Bog.
1 cup sugar
1 stick of salted butter, softened
2 tsps. of vanilla extract
1/4 cup white chocolate chips
1.5 cups all purpose flour
1 3/4 tsp. of baking powder
1 cup of jugo de maranon prepared with needed amount of water and sugar (If you don't have any cashew juice, you can just substitute milk)
1/4 cup coarsely chopped semilla de maranon
- Preheat oven to 350 degrees.
- Cream butter and sugar together.
- Add eggs one at a time and beat well.
- Add vanilla extract.
- Sift flour and baking powder together and add to mix.
- Stir in cashew juice (or milk) until smooth.
- Add in white chocolate chips.
- Add in chopped cashew nuts and stir until evenly distributed.
- Pour into cupcake cups and place in hot oven for 18-20 minutes.
Fill cupcakes with my milhojas cream using a pastry bag or piper if you so desire. If you do not have any milhojas cream to fill them with do not worry, they taste delicious unfilled also. I did not fill them for this post.
White Chocolate Mousse Topping
1 egg yolk
2 Tbsp. of sugar
1 Tbsp. of vanilla extract
1/2 packet of flavorless gelatin
1/4 cup cold water
1 cup white chocolate chips
1 cup of milk
2 cups of heavy cream
- Whip heavy cream into very stiff picks, add confectionery sugar and whip again, and set aside in fridge.
- In new bowl, add gelatin and water and set aside.
- In another bowl, whisk egg yolk with sugar and set aside.
- Heat milk in double boiler until it starts to boil.
- Once bubbling, pour hot milk into egg/sugar mix and mix quickly.
- Pour the hot milk mixture over white chocolate and stir until chocolate is completely dissolved.
- Add gelatin mixture to this and stir until it is completely dissolved.
- Place bowl in an ice bath until it reaches room temperature.
- Once room temperature, fold in whipped cream.
- Once well mixed, place bowl in fridge to chill for a few hours so that you will be able to pipe it out of a pastry bag or piper.
- Once mousse topping has had time to chill, frost cupcakes in pattern desired.