Zutaten für Ube Cupcakes
- 1 pound ube (purple yam)
- Coconut
- 3 large eggs
- 1 ½ cups granulated sugar
- Vegetable Oil
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Evaporated Milk
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Zubereitung von Ube Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Peel and slice 1 pound of ube (purple yam) into 1-inch thick slices.
- Transfer ube slices to a medium saucepan. Rinse, then cover with cool water. Bring to a boil, then reduce heat and simmer until tender (about 15-20 minutes).
- Drain the cooked ube and mash thoroughly with a fork until smooth.
- In a large bowl, crack 3 large eggs. Beat with a whisk until yolks and whites are fully combined.
- Gradually add 1 ½ cups granulated sugar, whisking constantly until fully incorporated.
- Add ½ cup vegetable oil and whisk until combined.
- Add 1 cup mashed ube, 1 cup chopped macapuno (young coconut), and 1 teaspoon vanilla extract. Stir with a wooden spoon until everything is well combined.
- In a separate bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add about one-third of the dry ingredients to the wet ingredients, mixing until just combined.
- Add about one-half of 1 cup buttermilk, mixing until combined.
- Repeat steps 10 and 11, alternating between the remaining dry ingredients and buttermilk, ending with the dry ingredients.
- Fill cupcake liners about halfway to two-thirds full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Frost and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
69g
Fat
30g
Carbs
12g
