Up and coming young actress Francinne Rifol not only loves cupcakes and yema cakes — she bakes them!

The star of the indie film Patintero: Ang Alamat ni Meng Patalo, one of QCinema International Film Festival’s eight locally-produced full-length features for the Circle Competition 2015, shares that as a kid, she was very curious about baking and cooking. She would watch her tita in the kitchen baking pastries and cooking great meals. This tita patiently taught Francinne the family’s secret recipes.

Baking allows Francinne to relax and momentarily escape from her busy showbiz schedule. Her “top clients” are her Mom, Papa and friends. She is always asked to bake during special family occasions.

“I dream of turning this hobby into a full-time business and put up chains of stores someday. I would also like to learn to bake specialty breads,” says Francinne whose specialties are cupcakes and yema cakes.

Though many of the recipes are family secrets, Francinne gladly shares her recipe for Fluffy Francinne Vanilla Cupcakes so everyone can have a taste of her sweet life.

Fluffy Francinne Vanilla Cupcakes

Ingredients:

Cupcakes

2/3 cups (217g) all purpose flour

1 cup (200g) sugar

1/4 tsp baking soda

1 tsp baking powder

3/4 cup salted butter (170g), room temperature (Francinne uses Challenge Butter)

3 egg whites

3 tsp vanilla extract

1/2 cup (120ml) sour cream

1/2 cup (120ml) milk

Icing

1/2 cup (115g) salted butter

1/2 cup (95g) shortening

4 cups (480g) powdered sugar

2-3 tbsp (30 to 45ml) water or cream

1 tsp vanilla extract

Directions: For the cupcake, preheat oven to 350 degrees. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl. Add butter, egg whites, vanilla, sour cream and milk, and mix on medium speed just until smooth. Do not over mix. Fill cupcake liners a little more than half way. Bake 18 to 20 minutes. Allow to cool for one to two minutes, then remove to cooling rack to finish cooling.

For the icing, combine butter and shortening and mix until smooth. Add two cups of powdered sugar and mix until smooth. Add vanilla extract and one to two tablespoon of water or cream and mix until smooth. Add remaining powdered sugar and mix until smooth. Add a little more water or cream until desired consistency is reached. Top cupcakes with icing.

Francinne’s note: You may notice little bits of butter in the batter, but that’s okay. They will melt into the cupcake as they bake. Enjoy!