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    Ube Cupcakes - Maricels Recipes

    Uploaded by

    Grand Gala
    This recipe is for moist and fluffy ube cupcakes made with purple yam jam, coconut milk, eggs, sugar, and cake flour. The cupcakes are frosted with a stabilized whipped cream frosting and topped with coconut string or macapuno crumbs. To make the cupcakes, dry and wet ingredients are mixed separately and then combined before baking for 18-20 minutes. The stabilized whipped cream frosting is made by blooming gelatin in water and mixing it into whipped cream along with sugar and powdered milk.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Ube Cupcakes - Maricels Recipes

    Uploaded by

    Grand Gala
    54 views2 pages
    This recipe is for moist and fluffy ube cupcakes made with purple yam jam, coconut milk, eggs, sugar, and cake flour. The cupcakes are frosted with a stabilized whipped cream frosting and topped with coconut string or macapuno crumbs. To make the cupcakes, dry and wet ingredients are mixed separately and then combined before baking for 18-20 minutes. The stabilized whipped cream frosting is made by blooming gelatin in water and mixing it into whipped cream along with sugar and powdered milk.

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    This recipe is for moist and fluffy ube cupcakes made with purple yam jam, coconut milk, eggs, sugar, and cake flour. The cupcakes are frosted with a stabilized whipped cream frosting and topped with coconut string or macapuno crumbs. To make the cupcakes, dry and wet ingredients are mixed separately and then combined before baking for 18-20 minutes. The stabilized whipped cream frosting is made by blooming gelatin in water and mixing it into whipped cream along with sugar and powdered milk.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    54 views2 pages

    Ube Cupcakes - Maricels Recipes

    Uploaded by

    Grand Gala
    This recipe is for moist and fluffy ube cupcakes made with purple yam jam, coconut milk, eggs, sugar, and cake flour. The cupcakes are frosted with a stabilized whipped cream frosting and topped with coconut string or macapuno crumbs. To make the cupcakes, dry and wet ingredients are mixed separately and then combined before baking for 18-20 minutes. The stabilized whipped cream frosting is made by blooming gelatin in water and mixing it into whipped cream along with sugar and powdered milk.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Ube Cupcakes

    This Ube Cupcake recipe is moist and fluffy. Made of purple yam jam or ube
    halaya, coconut milk, vegetable oil, eggs, sugar and cake flour. With
    stabilized whipped cream frosting, then topped with coconut string or
    macapuno and ube cake crumbs.

    Prep Time Cook Time Total Time


    25 mins 20 mins 45 mins
    5 from 1 vote

    Course: Dessert Cuisine: Asian, Filipino


    Keyword: moist ube cupcakes, ube cupcakes Servings: 12 cupcakes Calories: 227kcal
    Author: Maricel

    Equipment
    1 12-cup muffin pan
    1 electric mixer

    Ingredients

    Dry Ingredients
    1 ¼ cup cake flour spoon and level
    1 ¼ tsp baking powder
    ¼ tsp salt

    Wet Ingredients
    ⅔ cup coconut milk
    ⅓ cup vegetable oil
    ¼ cup ube jam
    2 ½ tsp ube flavour

    Egg mixture
    2 eggs large, at room temperature
    ⅔ cup granulated sugar

    Stabilized whipped cream Frosting


    1 cup heavy cream
    ½ tsp pure vanilla extract optional
    ¼ cup fine granulated sugar or powdered sugar
    ¼ cup powdered milk
    1 tsp unflavored gelatin
    1 ½ tbsp cold water

    Instructions
    1. Preheat the oven at 325°F
    2. Prepare the dry ingredients. Weigh the cake flour or spoon in a measuring cup and level it off 
    with a spatula. Add the baking powder and salt. Mix until blended.
    3. Prepare the wet ingredients.Anco
    In a liquid
    Turf measuring cup, add and measure the coconut milk,
    Install
    vegetable oil, ube jam and ube flavour. Mix until well blended.
    4. For the egg mixture. In a medium-sized bowl, beat the eggs using an electric mixer and
    gradually add sugar. Beat until pale in colour.
    5. Sift the dry ingredients over the egg mixture. Add the dry and wet ingredients alternately in
    four additions to avoid over mixing the cake batter. Mix just until blended.
    6. Line the 12-muffin pan with muffin paper liner. Use an ice cream scoop or ¼ cup measuring
    cup to scoop and portion evenly.
    7. Baking the ube cupcakes. Bake in preheated oven to 325°F for about 18 to 20 minutes or
    until the toothpick inserted comes out clean. Let it cool in the muffin pan for 10 minutes.
    Then cool completely on a cooling rack.
    8. While the ube cupcakes are cooling, make the stabilized whipped cream frosting.

    Make the stabilized whipped cream frosting


    1. In a small bowl with the cold water sprinkle the unflavored gelatin. Let it stand for 5 minutes
    until it blooms. Microwave for 5 to 10 seconds or until it melted and no granules are visible.
    Set aside and let it cool but not set.
    2. On high speed, whisk the cold heavy cream, sugar and powdered milk in a bowl over the bowl
    of ice water. While on medium peaks add the gelatin that has been cooled in two additions.
    Whisk for 10 seconds in each addition until well blended. Continue whisking for another
    minute or until stiff peaks.(Do not overbeat)
    3. Transfer the stabilized whipped cream frosting to the piping bag with the Artisan ball tip. Fold
    the end of the piping bag to seal.
    4. Place the tip of the piping bag on the middle of the cupcake in a vertical position. Squeeze
    the piping bag while twisting at the same time to create the flower petal effect.
    5. Decorate with the optional toppings. Chill and serve.

    Notes
    Overmixing the cake batter will make the cake denser.

    This recipe makes 12 cupcakes, to make cake crumbs, use one cupcake and place in a food
    processor.  You can also scoop half a teaspoon or trim the top of each cupcake, if desired to make
    cake crumbs.

    Storing the Ube Cupcakes- Best to serve chilled and keep refrigerated with the frosting. Store in
    the refrigerator for up 3 days in a sealed container. The cupcakes without the frosting can store at
    room temperature for up to 2 days. It freezes well and maintain best quality for 2 to 3 months in a
    sealed container with or without frosting.

    Nutrition
    Calories: 227kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated
    Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 121mg | Potassium:
    131mg | Fiber: 1g | Sugar: 17g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

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