Tuesday, 24 de June de 2014

Canjica cupcakes


It’s been a couple of years I don’t go to the so-called festa junina in Brazil. I’m Always on the “next week” basis, but I end up home doing something, restingo r cooking. I miss the days when I was little and time was infinite.
I also miss the festas juninas. It’s a very popular party in Brazil in these months, and it is filled with typical food for this time a year. The main ingredients used are corn, coconut, peanuts, chicken and a wide variety of homemade cakes. No frosting needed, just plain good old cake. It’s like a feast of indulgent food for two whole months in parties filled with music and traditional dances.

I haven’t been going to festas juninas these last years mainly because it is nothing compared to what it was back when I was a child. Now it’s more like a music concert. And I hate crowds. Really. Also I found a Mr. Boyfriend fit for me, who hates crowds as much as I do, or possibly more.
Nowadays, we have to get there hours before it’s even bound to start just to get a parking spot and a place to sit down. Not to mention the endless lines to buy food. Not fun at all. Seems like all the family values of these festas juninas are gone.

Maybe that’s what get me so upset on thinking about going to one of those parties. But I should go, because there’s no better time in the year for eating like a hungry horse, with some of the most delicious food brazilians can produce. Yes, there’s a reason behind the World Cup happening on June/July, folks.
To prove it to you, there’s a collective post on festas juninas. Just check it out all of the recipes:

Queijadinha, on Marola com Carambola.
Green corn soup, on Cozinha em Cena.
Peanut tea, on Culinarístico.

Canjica cupcake
Yields: 12 cupcakes

For the cupcakes
1 vanilla cupcake recipe

Canjica filling
Recipe from Escrevendo Abobrinhas, with adaptations.

250g canjica (http://en.wikipedia.org/wiki/Canjica)
1/2 can (198g) sweet condensed milk
100ml coconut milk
750ml milk
1/4 teaspoon salt
50g shredded sweetened coconut
2 cloves
1/4 teaspoon ground cinnamon
1 tablespoon sugar

1 – Wash the canjica throughly on tap water, until the water doesn’t come out white anymore. Put it on a pressure cooker with plenty of water and cook for 15 minutes after pressure has started. Remove from heat, let it sit until you can open it again and stir. Close it and let if boil twice more, for 15 minutes each, stirring again after each one. Taste at the end and see if the grains are tender.
2 – Drain the water and add just 500ml of the milk, the cloves, the sweet condensed milk, the coconut milk, the shredded coconut and the salt. Let it come to a boil, stirring constantly, until it reaches a creamy consistency.
3 – Then, add a bit of milk once at a time, cooking and stirring. When the canjica is consistent enough to serve as a filling – it can’t be too liquidy or it will sink inside the cupcake –, remove from the heat.
4 – At last, add the cinnamon and the sugar while it’s still very hot and stir. Taste it and adjust the sugar if you think it needs. You can remove the cloves if you want, since we’ll decorate them with cloves afterwards.

This is a simple cupcake because festas juninas foods are simple. Open the filling hole and fill it with the canjica while it’s still warm. I really encourage you to leave the cupcakes cut open (keep the cones to close the hole and prevent drying), heat the canjica and serve it right away, like a final dessert. With a warm filling, this cupcake really rises to the top.
This canjica recipe actually yields a lot to fill the cupcakes and to eat plainly, as we do here in Brazil. Enjoy!

Would you like to visit Brazil and its festas juninas?

  1. Jenifer Oliveira
    24 de June de 2014 - 09:49

    Ju, que delicia deve ficar esse cupcake hein!!!! Vou testar com certeza! E eu como vc, não gosto de lugares cheios, por isso passa ano e entra ano acabo não indo em festas juninas!!! Mas acabo sempre reunindo alguns amigos e faço uma festinha em casa mesmo, com direito a pescaria entre outros joguinhos típicos dessas festas!!! O que mais gosto de comer, são os bolos caseiros e tudo o que for de milho…. =) beijoooos

  2. Fernanda Mezzadri Lopes
    24 de June de 2014 - 10:22

    Aqui na minha cidade ainda tem festas juninas de escola, onde dá pra comer muito e com tranquilidade.
    Na região que eu moro (Ponta Grossa – PR) é comum ter pinhão, quentão (que é feito de vinho), pipoca, pastel, paçoca, doce de abóbora, pé de moleque, entre outros.
    Canjica tem também, mas esse eu passo, não sou fã hehehehe.
    Mas quem sabe fazer esse cupcake pra alegrar as avós que amam né?!

    • 25 de June de 2014 - 22:06

      Fernanda, dê uma chance pra canjica, quem sabe! Essa ficou muito boa! :D

  3. Henrique
    24 de June de 2014 - 18:54

    Ju, vou dizer que suas fotos estão cada vez melhores. E cupcake de canjica deve ser no mínimo interessante. Tenho que fazer pra provar; ainda mais com esse sabor de festa junina que eu adoro!

    • 25 de June de 2014 - 22:24

      Henrique, obrigada! :D Experimenta porque ficou muito bom!

  4. 25 de June de 2014 - 12:59

    […] em Cena com a Sopa de milho verde Cupcakeando com Cupcakes de canjica Culinarístico com Chá de […]

  5. 26 de June de 2014 - 18:01

    they look delicious!

  6. Renata
    30 de June de 2014 - 14:18

    Ju, suas receitas são sempre incríveis.. Juntar canjica e cupcake em uma receita só, foi demais!! Obrigada!! Gostaria de dar a sugestão de um cupcake de Tiramissu nas próximas quem sabe.. Beijos!

  7. Mimi
    06 de July de 2014 - 13:46

    Ju! Qual a numeração da sua forminha?

    • 10 de July de 2014 - 22:34

      Mimi, eu uso forminhas para cupcake. A etiqueta delas vem escrito para cupcake mesmo. Porém, pelo que avaliei, elas são do tamanho da 0B. Beijos!

  8. 11 de July de 2014 - 02:00

    Adorei esta receita Ju. Preciso fazer. Sou apaixonada por canjica, então acho que vou gostar ne? Rs

    Ah tb adorei fazer parte deste post coletivo.

    • 12 de July de 2014 - 11:36

      Amanda, essa canjica é muito boa! Acho que você vai gostar!
      Que bom que gostou de participar do post coletivo, vamos fazer outros, né?! Beijão!

  9. 18 de July de 2014 - 21:24

    Ficou lindo! Adorei :D

  10. Fabiana Fernandes
    24 de July de 2014 - 13:42

    Amo o seu blog. Todos os dias entro e pelo menos uma vez ao dia falo sobre ele com alguém… Parabéns!!!!

  11. Meirielle
    08 de June de 2015 - 15:23

    Como assim “canjica”, Ju?
    É como vcs chamam o milho de mungunzá?
    Essa canjica seria o milho q usamos p preparar o mungunzá?
    Sou de Alagoas. fiquei confusa pq canjica é um outro tipo de comida típica das festas juninas daqui. tbm feita de milho, mas é tipo um mingau durinho, sabe?
    Mas essa canjica que vc fala é um milho, certo?

    • 17 de June de 2015 - 17:55

      Meirielle, não sei te dizer exatamente porque aqui no pacote, na minha cidade, só diz “canjica” hahahaha. É um grão branco, no mesmo formato do milho sim. Beijos!

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.


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