INGREDIENTS:
- 33 cupcakes
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup evaporated milk
- 1/4 cup yoghurt
- 1 bottle (20ml) ube flavoring
- 1 1/2 cups sugar
- 1 1/2 cup canola oil
- 4 eggs
- 1 cup ube halaya / purple yam
Ube Frosting
- 1 cup unsalted butter
- 1/3 cup ube halaya / purple yam
- 3 teaspoons ube flavoring
- 2 cups powdered sugar
- Macapuno and Langka preserves for topping
INSTRUCTIONS:
- Assemble team dry ingredients – flour, baking powder, baking soda and salt. Assemble team wet ingredients – evaporated milk, yoghurt, ube flavoring. Set both aside.
- Mix together sugar, oil and eggs. Eggs can be added in one go but make sure that everything is well incorporated.
- Add in ube halaya.
- Add in one third of the dry ingredients and then add in one half of the wet ingredients.
- Repeat step 4 until all are combined. Just barely mix, until you cannot see streaks of flour in the batter.
- Line cupcake pans with cupcake liners, the batter will make 33 cupcakes. Fill each 3oz sized cupcake liners with 1/4 cup batter.
- Bake for 15-18 minutes or until done. Let the cupcakes cool to room temperature.
- To make the frosting, beat butter until smooth. Mix in ube halaya and ube flavoring. Sift the powdered sugar and add to the butter mixture slowly. Mix until smooth. Pipe frosting into the cupcakes, I used a closed star tip Ateco 809. The frosting recipe is enough for 33 cupcakes.
