Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ube halaya (mashed purple yam)
- ½ cup buttermilk
Coconut Frosting:
- ½ cup butter, softened
- 2 cups powdered sugar
- 2 tablespoons coconut milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
Special Equipment Needed:
- 2 mixing bowls
- Electric mixer
- Muffin tin
- 12 cupcake liners
- Rubber spatula
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a muffin tin with 12 cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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 ube halaya, and mix until combined.
6. Add the flour mixture and buttermilk alternately, beginning and ending with the flour mixture.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely.
10. To make the frosting, cream together the butter and powdered sugar with an electric mixer until light and fluffy.
11. Add the coconut milk and vanilla extract, and mix until combined.
12. Add the shredded coconut, and mix until combined.
13. Frost the cupcakes with the coconut frosting.
Time:
Preparation Time: 30 minutes
Cooking Time: 18-20 minutes
Temperature: 350°F
Serving Size: 12 cupcakes
Nutritional Information: TBD
Substitutions for Ingredients
- Ube halaya can be substituted with mashed sweet potato
- Buttermilk can be substituted with regular milk
Variations:
- Add 1 teaspoon of ground cinnamon to the cupcake batter
- Add 1 teaspoon of almond extract to the frosting
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar
- Make sure the cupcakes are completely cooled before frosting
Storage Instructions:
- Store cupcakes in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- Reheat cupcakes in the microwave for 10-15 seconds.
Presentation Ideas:
- Garnish with toasted coconut flakes
- Pipe the frosting in a swirl pattern
Garnishes:
- Toasted coconut flakes
Pairings:
- Serve with a glass of cold milk
Suggested Side Dishes:
- Fruit salad
- Green salad
Troubleshooting Advice:
- If the cupcakes are too dry, add a tablespoon of buttermilk to the batter.
- If the cupcakes are too moist, add a tablespoon of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
Food History:
- Ube is a traditional Filipino dessert that is made from purple yams.
Flavor Profiles:
- Sweet, creamy, and coconutty
Serving Suggestions:
- Serve with a dollop of whipped cream
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Filipino
Taste: Sweet, Coconutty, Creamy, Ube, Ube-Flavored