Ube Cupcakes
Soft and sweet purple cupcakes filled with rich ube flavor, topped with light ube whipped cream frosting and toasted coconut.
Ingredients
- 2 large eggs (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup canola or vegetable oil
- 1 heaping cup ube jam (make sure it’s the kind you enjoy)
- 3 teaspoons ube extract
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon unflavored gelatin (for frosting)
- 2 tablespoons cold water
- 1 cup chilled heavy cream
- 3 tablespoons granulated sugar (for frosting)
- 1 tablespoon ube extract (for frosting)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 325°F (160°C) and line a cupcake pan with cupcake liners.
- In a large mixing bowl, whisk together eggs, sugar, and oil until smooth. Stir in ube jam until no lumps remain, then add ube extract.
- Sift together cake flour, baking powder, and salt, then gently fold into the wet mixture until combined.
- Fill each cupcake liner a little over halfway with batter. Bake for 20 to 25 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, sprinkle gelatin over cold water and let it bloom. Whip heavy cream with sugar and ube extract until medium peaks form.
- Microwave the gelatin mixture for 10 seconds until dissolved, then temper with a bit of whipped cream before folding back into the whipped cream.
- Whip until stiff peaks form, then frost the cooled cupcakes. Decorate with toasted coconut, if desired.
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Notes
Store unfrosted cupcakes at room temperature for up to 2 days. Frosted cupcakes can be refrigerated but should be brought to room temperature before serving.