Ingredients
Cupcakes:
- 2 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup canola oil (or vegetable oil)
- 1 cup ube jam (1 heaping cup)
- 3 tsp ube extract
- 1 cup cake flour
- 1 tsp baking powder
- 1/2 tsp salt
Ube Whipped Cream Frosting:
- 1 tsp unflavored gelatin
- 2 tbsp cold water
- 1 cup heavy cream (chilled)
- 3 tbsp granulated sugar
- 1 tbsp ube extract
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Line a cupcake pan with cupcake liners and set aside to ensure easy removal after baking.
- Mix Wet Ingredients: In a large bowl, whisk together 2 large eggs, 1/2 cup granulated sugar, and 1/2 cup canola oil until the mixture is well combined and smooth.
- Add Ube Jam: Incorporate 1 cup of ube jam into the wet ingredients, whisking thoroughly until no chunks remain for a uniformly purple batter.
- Flavor with Ube Extract: Add 3 teaspoons of ube extract to the mixture and continue whisking until fully incorporated, enhancing the ube flavor.
- Sift Dry Ingredients: Sift together 1 cup cake flour, 1 teaspoon baking powder, and 1/2 teaspoon salt directly into the wet mixture to prevent lumps.
- Combine Batters Gently: Stir gently until just combined, ensuring no large streaks of flour remain but being careful not to overmix to maintain cupcake lightness.
- Fill Cupcake Liners: Using a spoon or scoop, fill each cupcake liner a little over halfway full with batter for ideal rising and shape.
- Bake the Cupcakes: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out with minimal crumbs and the tops spring back when pressed lightly.
- Cool Completely: Remove the cupcakes from the oven and let them cool in the pan briefly before transferring to a wire rack to cool completely before frosting.
- Bloom Gelatin: In a small bowl, sprinkle 1 teaspoon of unflavored gelatin over 2 tablespoons of cold water and set aside without stirring for about 2 minutes to bloom.
- Whip Cream: Using a handheld or stand mixer with a whisk attachment, whip 1 cup of cold heavy cream with 3 tablespoons sugar and 1 tablespoon ube extract on medium speed to medium peaks.
- Dissolve Gelatin: Microwave the bloomed gelatin for about 10 seconds until dissolved, stir gently to combine, and allow it to cool to room temperature.
- Temper and Combine Gelatin: Add a small spoonful of the whipped cream into the gelatin to temper it, then mix this back into the whipped cream while continuing to whisk until stiff peaks form.
- Frost the Cupcakes: Using a spatula or piping bag, frost your completely cooled cupcakes generously with the ube whipped cream frosting and decorate as desired.
Notes
- Ensure eggs and ingredients are at room temperature to achieve a smooth batter and even baking.
- Avoid overmixing the batter to maintain airiness and tenderness in the cupcakes.
- Ube jam consistency varies by brand; adjust the quantity slightly if your jam is thinner or thicker to maintain batter texture.
- This recipe yields 12 standard cupcakes.
- For best results, chill the whipped cream frosting slightly before piping to hold shape better.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino