Ube Cupcakes

Serves: —

dessert vegetarian filipino

Ingredients

Ube Cupcakes

  • 2 large eggs, room temperature
  • 120 g granulated sugar
  • 120 ml canola oil or vegetable oil
  • 240 g ube jam
  • 3 tsp ube extract
  • 120 g cake flour
  • 1 tsp baking powder
  • 0.5 tsp salt

Ube Whipped Cream Frosting

  • 1 tsp unflavoured gelatine
  • 30 ml cold water
  • 240 ml heavy cream, chilled
  • 45 g granulated sugar
  • 15 ml ube extract

Instructions

  1. Preheat oven to 325°F (160°C). Line a cupcake pan with cupcake liners and set aside.
  2. In a large bowl, whisk together eggs, sugar, and oil until combined.
  3. Add ube jam and whisk until smooth.
  4. Add ube extract and continue whisking until combined.
  5. Sift cake flour, baking powder, and salt into the ube mixture. Gently stir just until combined. Do not over mix.
  6. Scoop batter into prepared cupcake liners, filling them a little over ½ full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with minimal crumbs. Tops should spring back when lightly pressed.
  8. Remove from pan and cool completely on a wire rack before frosting.
  9. To make the Ube Whipped Cream Frosting, sprinkle gelatine over cold water and set aside to bloom for about 2 minutes. Do not stir.
  10. Using a handheld or stand mixer with whisk attachment, whip heavy cream, sugar, and ube extract on medium speed until medium peaks form.
  11. Microwave bloomed gelatine for 10 seconds to dissolve. Stir to combine and bring to room temperature.
  12. Temper gelatine with a dollop of whipped cream, then add tempered gelatine to the rest of the whipped cream. Continue whisking until stiff peaks form.
  13. Frost and decorate cooled cupcakes as desired.

Notes

Not all ube jams are the same; taste before using to ensure it suits your preference.

For best results, serve cupcakes the same day they are baked. If making ahead, store unfrosted cupcakes in an airtight container for up to 2 days.