Halo Halo is a popular Filipino dessert that is pretty much shaved ice topped with coconut jello, jackfruit, beans, tapioca pearls, ice cream, and sometimes flan! Halo Halo translates to “mix mix” which is what you do to be able to get all this goodness in every bite.
I decided to mix it up and see if I can make a cupcake version of this dessert… and it was a success! I was actually pleasantly surprised with the results. I’m not a fan of the beans that are in halo halo, but love them in the buttercream that I used for this recipe. The cupcake in this recipe is more dense than the usual cupcake, but it’s perfect for soaking up the ice cream and syrup. It’s not a super hard recipe and should be fun to make since you can put whatever toppings! I was able to get everything at Seafood City, including the halo halo ingredients and ice cream from the popular Pamana brand.
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup butter (melted)
- 1/4 cup sour cream
- 1/4 cup milk
- 1 egg
- 1/4 cup Pamana Coconut Sport Strings in Syrup (rinsed and drained)
- 3/4 cup Pamana Jackfruit in Syrup (rinsed and drained)
White Bean Buttercream
- 2 cups Pamana White Beans in Syrup (rinsed and drained)
- 3/4 cup sugar
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Additional Ingredients for the Halo Halo Toppings (all from the Pamana Brand)
- Bananas in Syrup
- Tapioca Pearls
- Coconut Jello
- Ice cream flavors of your choice
- Preheat the oven to 375F and line a cupcake tin with liners.
- In a bowl sift flour, baking powder, baking soda, sugar, brown sugar, and salt. Set aside.
- Then add the sugar and brown sugar. Mix well and set aside.
- In a mixing bowl whisk egg, sour cream, and vanilla extract and mix at a low speed.
- Drizzle melted butter into the mixture while the mixer is running at a low speed until everything is well combined.
- Add the dry ingredients and mix at a low speed until it is just combined. Don’t overmix.
- Fold in the jackfruit and coconut using a rubber spatula.
- Fill each cupcake mold with 2/3 batter and bake for about 15 minutes. Rotate the pan then bake for 7 minutes or until a toothpick comes clean.
- While the cupcakes are cooling, use a blender to grind the white beans into a smooth paste.
- In a saucepan heat the bean paste and sugar until all of the sugar dissolves.
- Then combine the vanilla extract and heavy cream.
- Mix well until you have a smooth paste. You can add more heavy cream for a softer buttercream.
- Leave at room temperature to cool completely.
- Once the cupcakes are completely cool, frost each one with the white bean buttercream and place on a plate. I wasn’t sure if I wanted to keep the cupcake papers on, but I left them because I felt like they didn’t look that cute with them off.
- Then top with whatever toppings your heart desires!