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Pinoy Cupcake: Sorbetes Cupcakes
 Finally last week I was able to do it. For the base, I made coconut cupakes then I topped it with three scoops of white chocolate ganache flavored with cheese, chocolate and ube. The classic sorbetes flavors. I hope I made Mamang Sorbetero proud.  Coconut Cupcakes Makes 24/350 degrees 1 1/2 sticks butter 1 1/2 cups sugar 3 eggs 2 cups all purpose flour 1 tsp baking powder 1/8 tsp salt 3/4 kakang gata/coconut cream Cream butter and sugar until it lightens in color Add eggs one at a time Sift flour, baking powder and salt 3 times Add half of the dry ingredients to the butter/sugar mixture Add half of the kakang gata. Add the remaining dry ingredients then add the remaining kakang gata. Scoop into cupcake liners and bake for 15-20 minutes. White Chocolate Ganache 24 oz white chocolate, finely chopped 1 1/2 cups heavy cream 6 pcs Hershey's Kisses (melted) 1 tsp ube extract 2 tbsp grated cheese Simmer cream in pan Add hot cream to the white chocolate. Wait for 10 seconds then stir vigorously Cool ganache for 30 minutes then whip it as you would whip cream Divide mixture into 3. Add Hershey's Kisses into a third Add ube extract into the other third Add grated cheese into the last third Place ube, chocolate and cheese flavored white chocolate ganache in the freezer for 3 minutes. Scoop each into the cupcakes as you would ice cream into cones.
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