Wednesday, January 27, 2010

Ube Cupcake with Ube buttercream frosting - Recipe

In the Philippines, the purple ube variety of yam (Dioscorea alata, also known in India as ratalu or violet yam) is eaten as a sweetened dessert called halaya, and is also an ingredient in another Filipino dessert, halo halo.
I've never made this so it didn't turn out as I thought it would. At least I tried it and, yes, I will try it again. The buttercream on the other hand was super delish. It tasted like Ube, at least I thought so. LOL!

I'm posting the recipe just because, but I will keep tweaking it if I make it again. I want the cupcake to really taste like Ube. MAybe I have to put more Ube yam next time or use the grated ube.

  • 2 3/4 cups all purpose flour
  • 1/2 cup cake flour (not self-rising)
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 cup (2 sticks) unsalted butter, room temp.
  • 2 1/4 cup sugar
  • 1 1/2 tsp. vanilla extract or 1 1/2 pandan extract
  • 3 large whole eggs, plus 1 egg white
  • 1 cup milk
  • 1 Jar (12 oz.) purple yam
  • Purple coloring

  • Preheat oven to 350F. Line standard muffin tins with paper liners. Sift together flour, baking powder and salt.
  • With an electric mixer or stand mixer, on medium high. Cream butter and sugar until fluffy. Add the extract and mix well. Add whole eggs and the white, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with the milk, and beating until well combined. Add purple yam and mix well.
(In my kitchen Aid, I have a BEATER BLADE, I got it for Christmas a few years ago and it's the best thing that ever. NO more stopping every time you add an ingredients. This thing scrapes the side of your bowl for you.)
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway though, until golden and a cake tester inserted in center comes out clean. 15 to 20 minutes. Transfer tins to wire racks to cool 15 minutes, turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 1 day at room temperature in airtight container.
  • To finish, fill a pastry bag fitted with a large open star tip (Wilton 8B) with the buttercream frosting.

Ube Buttercream:
  • 1/2 cup (1 stick) unsalted butter, room temp.
  • 1 cup ube yam
  • 1 tsp. pandan extract
  • purple coloring
  • 4 cups powdered sugar
  • milk (You have to eyeball this, approx. 6-10 tbsp. milk)
  • Cream the butter well.
  • Add the ube yam and pandan extract, mix well. Add the pandan extract, mix well.
  • Add powdered sugar carefully or you will end up like me (see picture below).
  • Slowly add 1 tbsp. of milk at a time until the consistency you want is achieved.
  • Pipe on the cupcake and store or enjoy!
Bloopers??? Yes, I had a messy mess when it was time to make the frosting. LOL! I was going to turn it off but my finger slipped and it turned the mixer on instead.


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