Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ube halaya (purple yam jam)
- 2 tablespoons milk
- 2 tablespoons vegetable oil
Special Equipment Needed:
- Electric mixer
- Cupcake tin
- Cupcake liners
- Pastry bag
- Star-shaped tip
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line cupcake tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the ube halaya and mix until combined.
7. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
8. Add the milk and oil and mix until just combined.
9. Scoop the batter into the cupcake liners, filling them about ¾ full.
10. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool completely before frosting.
Frosting:
- 2 cups powdered sugar
- ¼ cup butter, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
1. In a medium bowl, cream together the butter and powdered sugar with an electric mixer until light and fluffy.
2. Add the milk and vanilla extract and mix until combined.
3. Transfer the frosting to a pastry bag fitted with a star-shaped tip.
4. Pipe the frosting onto the cooled cupcakes.
Time:
Preparation Time: 15 minutes
Cooking Time: 18-20 minutes
Temperature: 350°F
Serving Size: 12 cupcakes
Nutritional Information (per cupcake):
Calories: 250
Fat: 11g
Carbohydrates: 35g
Protein: 2g
Substitutions for Ingredients:
- For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
- For the butter, you can use vegan butter or coconut oil.
- For the granulated sugar, you can use coconut sugar or maple syrup.
- For the eggs, you can use flax eggs.
- For the ube halaya, you can use mashed sweet potatoes or mashed purple yams.
Variations:
- For a different flavor, you can use other types of jam or preserves, such as strawberry or blueberry.
- For a different texture, you can add chopped nuts or chocolate chips to the batter.
Tips and Tricks:
- Make sure to use room temperature ingredients, as this will help the batter to come together more easily.
- If the batter is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
- To get the perfect swirl of frosting on top of the cupcakes, pipe the frosting in a spiral motion.
Storage Instructions:
The cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cupcakes can be reheated in the microwave for 10-15 seconds.
Presentation Ideas:
The cupcakes can be decorated with edible flowers, sprinkles, or chocolate chips.
Garnishes:
The cupcakes can be garnished with fresh berries or a dollop of whipped cream.
Pairings:
The cupcakes pair well with a cold glass of milk or a hot cup of coffee.
Suggested Side Dishes:
The cupcakes can be served with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the cupcakes are too dry, add a tablespoon of milk to the batter.
- If the cupcakes are too dense, make sure to not overmix the batter.
Food Safety Advice:
Make sure to store the cupcakes in an airtight container and consume within 3 days.
Food History:
Ube is a type of purple yam that is commonly used in Filipino desserts. It is often used to make jam, cakes, and other sweet treats.
Flavor Profiles:
The cupcakes have a sweet and nutty flavor from the ube halaya, and a light and fluffy texture from the butter and sugar.
Serving Suggestions:
The cupcakes can be served as a dessert or a snack.
Related Categories
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Region: Philippine