One of my favourite Tropical fruit for cupcake flavours, Nangka (Indonesian for Jackfruit) has distinctive fragrance that remains event after baking process, the texture otherwise changed from chewy to soft bite, similar to apricot. In the process of getting the perfect taste and texture of the Nangka cupcake I’ve tweaked my buttercream recipes since I preferred lighter and creamier frosting than the usual buttercream that I made and it works, my Nangka cupcake is now perfect, absolutely delicious.
Last weekend my better half went cycling up to the Mountain in Tagaytay and brought me a wheel of ripened jackfruit, such a coincidence, I’ve promised my fellow BSM Class Reps mums I will cook authentic Balinese lunch this week and I know exactly what I will make for dessert!
I’ve cooked up a storm (as always), made my version of Balinese Nasi Campur (nasi barak, be siap pelalah, be genyol, ati be siap, rendang be sampi, pepes salmon, jukut pecel) served with krupuk udang, dessert were Bubuh Injin and Nangka cupcake. We’ve had a blast, I’m sharing the food photos here.
PS. I love cooking these dishes, it brings so much memories of my family and the Island of Gods ❤