Ube Macapuno Cupcakes Recipe – Ahh, I’ve been meaning to make a cupcake version of the Ube Macapuno Cake I made a couple of years back. This time, I wanted to make it with Green Shepherd’s Mountain Maid Ube Jam – my favorite halaya.
Unfortunately, I know this elusive (for me) jam can only be found in Baguio or Tagaytay so I took a chance and asked on Facebook if you my Bake Happy Friends know if it can be found here in Manila. And thanks to you, I know that it is! Thank you, thank you, thank you!!!
I went to Market Market last week and found a stall there selling some! I bought two bottles thinking it will be more than enough for my recipe and still enjoy it in it’s purest form.
Plus, what I love about this jam is that for every purchase, we help send the Cordillera Youth through college. Isn’t that nice?
Here’s a close up of the jam, I love how smooth and creamy this jam is. If perfect can be translated to a food, this must be it.
Ube Cupcakes or Cakes are usually paired with macapuno but for this recipe, I wanted to try to pair it with langka. Aside from the pretty burst of colors, purple and yellow, the flavor combination is a hit!
And oh! Want to see how perfectly moist these ube cupcakes are? These cupcakes are oil based and to ensure that they are super moist, I added yoghurt into the batter. Result – yummy ube goodness in every bite. I just know you’ll love this!
We start by preparing the ingredients. Measure a cup of ube jam, if you’re using Mountain Maid, you’ll almost finish up a bottle. Combine all the dry ingredients as well – flour, baking soda, baking powder and salt. Set both aside.
Combine the wet ingredients as well – evaporated milk, yogurt (regular unsweetened one will do, I used the one from Nestle) and one whole bottle of ube flavor. Mix well and set aside.
Now, on to the baking. Beat the sugar, oil and eggs well until batter is light. It’s okay to add the eggs all at once, just make sure everything is well combined.
Add the ube jam to the batter.
Add in one third of the dry ingredients.
The add in one half of the dry ingredients.
Repeat step 5 untill all our combined. Just barely mix, until you cannot see streaks of flour in the batter. Just like this
Line cupcake pans with cupcake liners, the batter will make 33 cupcakes. Fill each 3oz sized cupcake liners with 1/4 cup batter. Bake the cupcakes at 350F for 15 minutes or until done. I can’t get over how moist these cupcakes turned out!
To make the ube frosting, beat the butter until smooth.
Then add the ube jam.
Beat until butter and jam are well combined.
Add sifted powdered sugar and continue beating until frosting is smooth.
The recipe is enough to frost 33 cupcakes if you pipe them with only just one layer of frosting like I did with the below.
Now at this point these cupcakes are good enough to eat but I’d love to add the toppings on it, our choice of langka or macapuno. So are you Team Langka or Team Macapuno? What? How about me? I can not decide! I simply love them both!
Ube Cupcakes [or Ube Macapuno Cupcake Recipe or Ube Langka Cupcakes Recipe (depending on what topping you’ll use)]
What We Need:
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 (I used the McCormick Ube Flavor)
1 1/2 cups sugar
1 1/2 cup canola oil
1 cup ube halaya / purple yam (I used Ube Jam from Mountain Maid Training Center)
What we need:
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
- 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.