Kababayan Recipe (Filipino Muffin)
Soft, lightly sweet, and incredibly nostalgic, Kababayan is a Filipino bakery favorite with a tender crumb and signature dome-shaped top inspired by the traditional salakot hat.
Ingredients
- 1 cup granulated sugar (215g)
- 2 pcs large eggs room temp
- 1 cup evaporated milk
- 1/2 tsp salt
- 1/2 cup oil
- 2 tsp vanilla extract
- 2 cups all-purpose flour (330g)
- 2 tsp baking powder
- 3 tsp yellow food colouring
Cake Goop
- 1/4 cup lard
- 2 tbsp oil
- 2 tbsp all-purpose flour
Instructions
- Preheat your oven to 350°F.
- In a bowl, whisk the sugar and eggs together until the mixture becomes light and airy.
- Add the oil, evaporated milk, salt, and vanilla extract. Mix everything well until the mixture is fully homogenized, or until the oil is no longer visibly separated.
- Sift in the flour and baking powder, then mix until you have a smooth batter.
- Add the food colouring for Kababayan’s signature yellow colour, then gently mix until it is evenly distributed throughout the batter.
- Creating the cake goop: Mix the lard, oil, and all-purpose flour in a bowl until it forms a glue-like paste.
- Evenly spread your cake goop in your cupcake pans, then pour in about ¼ cup of batter.
- Bake at 350°F for 15 to 20 minutes and watch the magic happen!
- Let it cool for a bit, then enjoy your Kababayan with a hot cup of coffee! <3
This is important because it helps create the nice, shiny, crackly top that Kababayan is known for.
Be careful not to overmix! This is already a dense cake, but overmixing will make it VERY dense. Make sure to mix only until the flour is fully incorporated into the wet ingredients.
The cake goop will help you easily release the Kababayans from the pan and give them their signature toasted exterior.
When pouring the batter, make sure to fill each cup more than halfway, about 85% to 90% full. This will help create Kababayan’s signature pointy dome.