These Mexican cakes are best described as upside-down muffins glazed in apricot jam and rolled in sprinkles. It is best to fill the cupcake molds no more than 3/4 of the way up to ensure a flat top, then will eventually become the base of each cake. Don’t worry if you get a rounded top. You can stand these cakes right-side-up (or upside-down, depending on how you see it), or you can cut off the excess to make it flat. You can also replace the apricot jam with any jam you prefer. The world is your garibaldi. —Carlos C. Olaechea
1 1/2 cups
(2 sticks) unsalted butter, softened
(about 1/2 package) cream cheese, softened
Preheat the oven to 300°F. Lightly butter and flour a standard cupcake pan and set aside.
In a bowl, whisk together flour, salt, and baking powder and set aside.
In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on low speed until fluffy. Add the sugar and beat for about 5 to 7 minutes until well incorporated.
Add eggs one at a time, beating the mixture between each addition until the yolk disappears. Add vanilla and beat to combine.
Add the flour mixture to the wet ingredients in thirds, beating on low speed in between each addition until just combined. Once you have combined all the ingredients, beat the batter on low speed for 2 minutes until it looks fluffy.
Pour batter into the greased cupcake pan, filling each space no more than 3/4 of the way up. Bake 45 minutes to 1 hour. When the cakes are finished baking, cool them in the pan until just warm enough to handle. Unmold and place them upside-down on a baking sheet.
Meanwhile, mix the the jam and water and bring to a simmer in a small saucepan over medium heat until the mixture reaches a more liquidy consistency. Spoon the warm jam over each cake, making sure to coat them all over. Wait 5 minutes and then apply a second coating to each cake. Wait 5 more minutes.
Place the nonpareil sprinkles in a shallow bowl and roll each cake in the sprinkles, coating all over. Place back on a serving tray or in a storage box. The garibaldis can be kept on the counter in a sealed container for 1 week.
I was born in Peru to a Limeño father and a Texan mother. We moved to Miami when I was five, and I grew up in the "Kendall-suyo" neighborhood—often called the 5th province of the Inca Empire because of its large Peruvian population. I've been writing about food since I was 11 years old, and in 2016 I received a master's degree in Gastronomy from Boston University. A travel columnist at Food52, I'm currently based in Hollywood, Florida—another vibrant Peruvian community—where I am a writer, culinary tour guide, and consultant.