Best Ube Cupcakes Recipes

Ube Macapuno Cupcakes Recipe - (3.8/5) image

Provided by vlacer

Number Of Ingredients 18

What we need:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup evaporated milk
1/4 cup yoghurt
1 bottle (20ml) ube flavoring (I used the McCormick Ube Flavor)
1 1/2 cups sugar
1 1/2 cup canola oil
4 eggs
1 cup ube halaya / purple yam (I used Ube Jam from Mountain Maid Training Center)
Ube Frosting
1 cup unsalted butter
1/3 cup ube halaya / purple yam
3 teaspoons ube flavoring
2 cups powdered sugar
Macapuno and Langka preserves for topping

Steps:

Assemble team dry ingredients - flour, baking powder, baking soda and salt. Assemble team wet ingredients - evaporated milk, yoghurt, ube flavoring. Set both aside. Mix together sugar, oil and eggs. Eggs can be added in one go but make sure that everything is well incorporated. Add in ube halaya. Add in one third of the dry ingredients and then add in one half of the wet ingredients. Repeat step 4 until all are combined. Just barely mix, until you cannot see streaks of flour in the batter. Line cupcake pans with cupcake liners, the batter will make 33 cupcakes. Fill each 3oz sized cupcake liners with 1/4 cup batter. Bake for 15-18 minutes or until done. Let the cupcakes cool to room temperature. To make the frosting, beat butter until smooth. Mix in ube halaya and ube flavoring. Sift the powdered sugar and add to the butter mixture slowly. Mix until smooth. Pipe frosting into the cupcakes, I used a closed star tip Ateco 809. The frosting recipe is enough for 33 cupcakes

Ube Cupcakes image

Provided by clar_nightelf15

Categories Dessert

Time 52m

Yield 24-30 serving(s)

Number Of Ingredients 11

2 large purple yams (ube)
1 (6 ounce) jar macapuno coconut, chopped
4 large eggs, room temperature
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup evaporated milk

Steps:

Peel and slice the yams into inch thick slices. Transfer into a medium pan, rinse, then cover with cool water. Bring to boil and simmer until tender. Mash with a fork.
Crack eggs into a large bowl. Beat with a whisk until yellows and whites are combined.
Gradually add sugar and whisk until combined.
Add oil and whisk until combined. Add chopped macapuno, mashed yams and vanilla and stir with a wooden spoon to combine.
Sift together flour, baking powder, baking soda, and salt in another bowl.
Add about a third of the flour mixture to the wet mixture and mix to combine.
Add about one half of the buttermilk and mix to combined.
Repeat above, alternating flour and evaporated milk and ending with the flour mixture.
Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will don't shrink. Two-thirds full will result in domed cupcakes.).
Bake for 22-25 minutes until a cake tester comes out clean.