Ube Cupcakes with Ube Buttercream Frosting Recipe

Method

• 1)

  Pre-heat oven to 350°F. Line a cupcake pan with 12 cupcake liners. In a bowl, add ½ Cup Ube Jam, ⅓ Cup Vegetable Oil, ⅓ Cup Granulated Sugar, – stir well with a whisk until the ube jam is completely smooth. Add ½ Cup Whole Milk, 1¼ Teaspoons Ube Flavoring, 1 Large Egg & stir until combined. In a separate bowl, add 1 Cup + 2 Tablespoons All-Purpose Flour, ¼ Teaspoon Fine Sea Salt, 1¼ Teaspoons Baking Powder, ¼ Teaspoon Baking Soda stir with a whisk to combine, then add it to the batter and mix until incorporated.

• 2)

  Fill each cupcake liner about 60% full. Bake at 350°F for 16-17 mins. A toothpick inserted into the center of the cupcake should come out clean. When cool enough to handle, move them on to a cooling rack and let them cool completely before frosting.

• 3)

  Make the Ube Buttercream: Place ¾ Cups room temp Unsalted Butter and a pinch of Fine Sea Salt into a mixing bowl. Mix on high speed with the whisk attachment for about 7 minutes, scrape the bowl half way through. It should look fluffy and much lighter in color. Add ¼ Teaspoon Ube Flavoring and mix for another minute.

• 4)

  Switch to medium speed and slowly drizzle in the cold ¾ Cups of Sweetened Condensed Milk. Once you’ve added it all, scrape the bowl and mix on high speed for another 7 minutes. It should look fluffy and creamy. If it looks separated, the butter might be too warm, place the mixing bowl into the fridge for 15 minutes and mix again until it’s creamy and smooth. Taste and adjust to your liking, you can add ¼-½ cup of powdered sugar if you prefer it sweeter or add a little more Ube Flavoring (frosting will also be more purple). Use the buttercream to frost the cooled cupcakes. The frosted cupcakes should be kept at cool room temp (around 72°F) and they are best enjoyed on the same day you bake them.