Ube Cupcakes

Purple Yam Cupcakes.

This recipe used ube powder instead of fresh ube.

INGREDIENTS

makes 12 cupcakes

For the Ube Cupcakes

• 1/4 cup butter, soft
• 2 tbsp oil
• 3/4 cup granulated white sugar
• 1 pc egg
• 2 tsp ube essence
• 1/4 cup water
• 1/2 cup buttermilk

• 1 1/4 cup all purpose flour
• 2 tbsp ube powder
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

For the Ube Frosting

• 1 stick butter, room temperature
• 4 oz. creamcheese, room temperature
• 1/4 cup ube powder
• 1  1/2 tbsp condensed milk
• 2 tsp ube essence
• 1/4 cup icing sugar

PROCEDURE

A. Make the Cupcakes

1. Preheat oven to 350F. Line the muffin pan with  12 liners.
2. In a bowl cream butter, oil and sugar. Add the egg and whisk until well combined.
3. Combine water, buttermilk and ube essence. Set aside.
4. In another bowl, sift together the flour, ube powder, baking powder, baking soda and salt. Whisk until well combined.
5. Add the dry ingredients to the wet ingredients in 3 additions alternating with the buttermilk, making sure to end with the dry ingredients. Remember to just whisk the batter until well combined. DO NOT overmix.
6. Using an ice cream scoop or spoons, scoop batter to each cavity until its all used up.
7. Bake for 20 to 23 minutes or until the toothpick inserted comes out clean. Transfer to a wire rack to cool completely.

 

B. Make the Frosting

1. In a small bowl, combine ube powder, condensed milk and ube essence, stir until a paste like consistency is achieved, set aside.
2. Using your mixer, cream butter and creamcheese until light and fluffy. Add the ube paste and whisk until it binds with the butter and creamcheese, scrape the sides and bottom of the bowl as needed.
3. Sift the icing sugar and add to the bowl. Whisk until desired consistency is achieved. Add more sugar if you want it to be sweeter and stiffer or add whipping cream to soften.

NOTES: