Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup ube halaya (purple yam jam)
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Special equipment needed:
- Cupcake liners
- Cupcake pan
- Electric mixer
- Piping bag and tip (optional)
Step-by-step instructions:
a. Preheat oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
b. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
c. In a large bowl, cream butter and sugar together until light and fluffy using an electric mixer.
d. Add eggs one at a time, beating well after each addition.
e. Mix in ube halaya until well combined.
f. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
g. Stir in vanilla extract.
h. Scoop the batter into the cupcake liners, filling each about 2/3 full.
i. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
j. Allow cupcakes to cool completely before frosting.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Total time: 38-40 minutes
5. Temperature:
Preheat oven to 350°F (180°C)
Serving size:
This recipe makes 12 cupcakes.
Nutritional information:
Calories per serving: 240
Total fat: 10g
Saturated fat: 6g
Cholesterol: 56mg
Sodium: 197mg
Total carbohydrates: 35g
Dietary fiber: 0g
Sugar: 23g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour for a lighter texture.
- Ube halaya can be substituted with mashed purple yam or sweet potato.
- Whole milk can be substituted with any type of milk or non-dairy milk.
Variations:
- Add ube extract for a stronger ube flavor.
- Top with whipped cream or cream cheese frosting instead of buttercream.
- Add chopped nuts or coconut flakes to the batter for added texture.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter to avoid tough cupcakes.
- Use a piping bag and tip for a more professional-looking cupcake.
Storage instructions:
Store cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave cupcakes for 10-15 seconds or until warm.
Presentation ideas:
Arrange cupcakes on a cake stand or platter for a beautiful display.
Garnishes:
Top cupcakes with a dollop of whipped cream, a sprinkle of chopped nuts, or a drizzle of caramel sauce.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
These cupcakes can be enjoyed as a dessert on their own.
Troubleshooting advice:
- If cupcakes are too dense, make sure not to overmix the batter.
- If cupcakes are too dry, reduce baking time or add more milk to the batter.
Food safety advice:
Make sure to wash hands and all utensils before and after handling food.
Food history:
Ube halaya is a popular Filipino dessert made from purple yam.
Flavor profiles:
These cupcakes have a sweet and nutty flavor with a hint of vanilla.
Serving suggestions:
Serve these cupcakes at a party or as a special treat for yourself.
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Region: Filipino