Ube Macapuno Cupcakes Recipe 385

UBE MACAPUNO CUPCAKES RECIPE - (3.8/5)

Ube Macapuno Cupcakes Recipe - (3.8/5) image

Provided by vlacer

Number Of Ingredients 18

Ingredients

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
4 eggs
1 cup ube halaya / purple yam (I used Ube Jam from Mountain Maid Training Center)
Ube Frosting
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

Steps:

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

UBE-MACAPUNO CAKE

Ube-Macapuno Cake image

This is a great Filipino purple yam cake.

Provided by Jackie

Categories World Cuisine Recipes Asian Filipino

Time 1h

Yield 12

Number Of Ingredients 19

Ingredients

2 ½ cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 cup ube (purple yam), cooked and finely grated
¾ cup milk
1 teaspoon vanilla extract
½ cup corn syrup
7 egg yolks, lightly beaten
½ cup vegetable oil
7 egg whites
1 teaspoon cream of tartar
1 cup white sugar
6 drops red food color
6 drops blue food coloring
1 (12 ounce) jar macapuno (coconut preserves)
1 cup evaporated milk, chilled
¾ cup white sugar
1 cup butter, softened
1 drop violet food coloring

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.

Nutrition Facts : Calories 713.8 calories, Carbohydrate 74.9 g, Cholesterol 167.5 mg, Fat 43.7 g, Fiber 0.8 g, Protein 12 g, SaturatedFat 13.3 g, Sodium 468.8 mg, Sugar 36 g

UBE CUPCAKES

Ube Cupcakes image

A great recipe. It was so good when I tried it. Even though the color is green. I can't let you see though.....;)

Provided by clar_nightelf15

Categories Dessert

Time 52m

Yield 24-30 serving(s)

Number Of Ingredients 11

Ingredients

2 large purple yams (ube)
1 (6 ounce) jar macapuno coconut, chopped
4 large eggs, room temperature
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup evaporated milk

Steps:

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.
Crack eggs into a large bowl. Beat with a whisk until yellows and whites are combined.
Gradually add sugar and whisk until combined.
Add oil and whisk until combined. Add chopped macapuno, mashed yams and vanilla and stir with a wooden spoon to combine.
Sift together flour, baking powder, baking soda, and salt in another bowl.
Add about a third of the flour mixture to the wet mixture and mix to combine.
Add about one half of the buttermilk and mix to combined.
Repeat above, alternating flour and evaporated milk and ending with the flour mixture.
Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will don't shrink. Two-thirds full will result in domed cupcakes.).
Bake for 22-25 minutes until a cake tester comes out clean.

Nutrition Facts : Calories 304, Fat 15.4, SaturatedFat 6, Cholesterol 34, Sodium 144.1, Carbohydrate 38.3, Fiber 2.5, Sugar 17.4, Protein 4.2

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