Turon Cupcakes

I've gone bananas! This is what happens when I deny my cravings for turon. Last week I was craving turon big time which led to some experiments in the kitchen. As you can tell from my previous post, I tried to bake turon using phyllo dough instead of lumpia wrappers. This time I went another step further and these are the results: turon cupcakes! Brown sugar pound cake filled with banana sauce and topped with a dollop of jackfruit cream cheese frosting. These turon cupcakes were baked in phyllo-lined muffin tins which gave the cupcakes crunch when you bite into 'em. Just like when you bite into a turon.

I had bananas getting too ripe to eat on its own so decided to use them instead of the saba bananas/plantains normally used to make turon. I adapted Sherry Yard's recipe for Banana Schmutz to make the banana filling. In her book, The Secrets of Baking, she noted that schmutz is German for "dirt" since it looks just like that, brown and thick, (actually, it looks like mud). It doesn't sound or look appetizing but she assured the flavor is out of this world and can lead to many variations and can be used to make souffle, sorbet and even ice cream. I was intrigued so decided to try it for these cupcakes.

I used the brown sugar pound cupcake recipe from Martha Stewart's Cupcakes. You can also find the recipe in her website right here. The frosting is basic cream cheese frosting with finely minced jackfruit whipped in. It doesn't taste very basic at all. So yummy.

I needed an element of crunch to mimic what you get when biting into a turon. I used two 6-inch squares of phyllo sheets to line my tin. Lining the phyllo took the longest time since the sheets are really fragile. I made sure to generously butter my tins to avoid any stuck cupcakes. As I was lining them, I noticed the edges next to each other were touching so decided to alternate lining them as you can see from the picture. These were taken right out of the oven. Once cooled, carefully lift them out so not to break any of the crisp phyllo.

I cut holes on top (about 1-inch diameter) and scooped some of the cake out. Cutting into them took some patience since I didn't want to disturb the phyllo cups. I used a paring knife to make the hole around then used a teaspoon to scoop them. (Feel free to snack on the scooped out cake. :) The holes were then filled with the banana sauce and then topped with jackfruit cream cheese frosting.

I was really surprised on how these turned out. My husband said they looked like flowers. I do had to repeatedly mention to people I served these to that they can eat the whole thing. They gave me a weird look at first, thinking I'm crazy so I had to explain they are phyllo and not parchment paper. They hesitated for a bit then after a bite (little shards of phyllo goes flying) they gave me a thumbs up. After they swallow, they go "WOW" so that made my day.

I gave one to my Ate (older sister) to see what she thought since she's been a Filipina longer than I have. :) I didn't mention I was going for turon but after the initial weird look she bit into it and exclaimed: "Lasang turon ito, ah!" (This tastes just like a turon). Score!!


Can't wait to make these again, they were surely a fun take on my childhood favorite treats.

TURON CUPCAKES
makes 24

48 sheets of phyllo dough, 6 X 6-inch squares (will only used 1/3 of package)
melted butter for brushing muffin tins

Turon Schmutz
yields about 2 cups

2 TBSP unsalted butter
1/2 cup sugar
1/2 cup packed light brown sugar
3 very ripe bananas, peeled and cut into 1/2-inch pieces
1/4 cup finely minced jackfruit (available in cans or jars found Asian market)
2 TBSP jackfruit syrup (or water that came in the canned jackfruit)
1 TBSP fresh lemon juice
pinch of salt

In a large saute pan, melt butter over medium heat until solids separate and begin to brown, about 2 minutes. Add both sugar and stir until dissolved, about 5 minutes.

Add the bananas and saute, stirring constantly, about 2 minutes, or until the bananas softened and caramelized. Add the jackfruit, syrup and juice. Lower heat and cook for about 1 minute more.

Remove from heat and transfer about half to food processor. Pulse until it becomes a smooth paste. Remove and repeat with remaining mixture. The warm schmutz can be used right away or cool and refrigerate for up to 3 days.

Brown Sugar Pound Cake recipe, please click here

Jackfruit Cream Cheese Frosting
yields about 2 cups

1/2 cup (1 stick of 8 TBSP) unsalted butter, room temperature
6 ounces cream cheese, room temperature
1/2 pound (2 cups) confectioners' sugar, sifted
2 TBSP finely minced jackfruit

Beat butter and cream cheese on medium-high speed until fluffy,2 to 3 minutes. reduce speed to low and add sugar, 1/2 cup at a time and mix until smooth. Scrape sides of bowl as needed. Use immediately or can be stored in refrigerator for up to 3 days; before using bring to room temperature and beat on low until smooth again.

Assembly Schedule / Baking Notes:

Both Turon Schmutz and Frosting can be made up to 3 days in advance.
Before starting to mix batter, prepare phyllo sheets, keep covered and refrigerated.
Make cupcake batter.
Brush tins with butter and lay phyllo sheets.
Fill in with batter (I used an ice cream scoop) and bake as directed.
Not sure how long they can keep, they were devoured right away. Best eaten the same day it was baked.


Clara of I Heart Cuppycakes brought back Cupcake Hero with the theme of bananas this month. What great timing so I will be sending this out to her. This will be the first time for my blog to enter a contest so wish me luck. If you think these cupcakes are awesome, please give me a shout-out vote. Thanks and Salamat.