Ube Cupcakes
2 large purple yams (ube)
4 large eggs, room temperature
2 cups sugar
1 cup vegetable oil
1/4 cup jarred macapuno (young coconut strings)
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup evaporated milk
1. Peel and slice the yams into inch thick slices. Transfer into a medium pan, rinse, then cover with cool water. Bring to boil and simmer until tender. Mash with a fork.
2. Crack eggs into a large bowl. Beat with a whisk until yellows and whites are combined.
3. Gradually add sugar and whisk until combined.
4. Add oil and whisk until combined. Add chopped macapuno and vanilla and stir with a wooden spoon to combine.
5. Sift together flour, baking powder, baking soda, and salt in another bowl.
6. Add about a third of the flour mixture to the wet mixture and mix to combine.
7. Add about one half of the evaporated milk and mix to combine.
8. Repeat above, alternating flour and evaporated milk and ending with the flour mixture.
9. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will not shrink. Two-thirds full will result in domed cupcakes.).
10. Bake for 22-25 minutes until a cake tester comes out clean.
Hi, Miss Joelens. I'd like to know what kind of frosting you used for your buko pandan & ube cupcakes. I hope you could share it with me. Thank you. Have a good day! 🙂
Hi Anonymous! I used a plain cream cheese frosting for both these cupcakes. Enjoy!
The directions call for buttermilk and macapuno but I do not see them listed in the ingredients. Is the buttermilk instead of the evaporated milk? If not how much is used? Thank you 🙂
hi! your cupcakes all look so delicious! i was wondering if there is a substitute for the purple yam. i have bought some ube powder from the asian market & was wondering if i can use that. i really want to try your recipe 🙂
Hi Anonymous, thank you for your comment. This is quite an old picture and you've reminded me to make this again with a better representation of how it came out lol! As for using ube powder, I would probably use that for frosting versus the cupcake. If you can find it, I highly encourage using fresh or frozen ube (thawed) or even ube jam. These will added the needed texture and flavor for the cucpakes. The powder is too dry and light and won't do well with the other cake ingredients to really stand out with the ube flavor or even color.
The directions call for buttermilk and macapuno but I do not see them listed in the ingredients. Is the buttermilk instead of the evaporated milk? If not how much is used? Thank you 🙂