Ube Cupcakes Receita

Indulge in the vibrant purple swirls and irresistible sweetness of these Ube Cupcakes! This recipe delivers moist, tender cupcakes with a delightful ube flavor. Don't let the unexpected green color in some batches fool you – the taste is undeniably amazing! Get ready to impress your friends and family with these unique and delicious treats.

Preparo 25 min

Cozimento 52 min

Calorias 304 kcal

Proteína 8g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para 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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Como fazer 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!