Puerto Rican Mantecadas: A Tropical Twist on a Spanish Classic

Ingredients

In this Puerto Rican adaptation of Mantecadas, we infuse the traditional Spanish recipe with the flavors of Puerto Rican cuisine. We incorporate tropical ingredients like coconut and pineapple, which are commonly used in Puerto Rican desserts. Additionally, we add warm spices such as cinnamon and nutmeg to enhance the flavor profile and give it a distinct Caribbean twist. We alse have the original recipe for Mantecadas de Astorga, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 cup (120ml) pineapple juice 1/2 cup (120ml) pineapple juice
• 3 large eggs 3 large eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 18g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. 3.
   In a separate bowl, whisk together the vegetable oil, coconut milk, pineapple juice, and eggs until well combined.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. 5.
   Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. 6.
   Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let the mantecadas cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. 8.
   Once cooled, dust the mantecadas with powdered sugar before serving.

Treat your ingredients with care...

• Coconut milk — Make sure to shake the can of coconut milk well before measuring to ensure an even consistency.
• Pineapple juice — Use freshly squeezed pineapple juice for the best flavor. If unavailable, you can use canned pineapple juice, but make sure it is unsweetened.

Tips & Tricks

• For an extra tropical touch, you can add a handful of shredded coconut or diced pineapple to the batter before baking.
• If you prefer a spicier flavor, you can increase the amount of cinnamon and nutmeg according to your taste.
• Serve the mantecadas warm with a dollop of whipped cream or a scoop of coconut ice cream for a decadent dessert.

Serving advice

Serve the Puerto Rican Mantecadas as a delightful breakfast treat or as a sweet ending to a tropical-themed meal. They are best enjoyed warm with a cup of freshly brewed Puerto Rican coffee.

Presentation advice

Arrange the mantecadas on a platter and dust them generously with powdered sugar. You can also garnish them with a sprinkle of shredded coconut or a pineapple wedge for an extra touch of tropical flair.