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Ube Cupcakes

Purple cupcakes galore!

 

Purple yams, or ube, are often used in Asian baking and sweet treats. Especially popular in the Philippines, purple yams (or their extract/essence) not only inject baked goods with an amazing violet hue, but they also impart a lovely subtle flavour – somewhere between the soft aroma of vanilla and the milky nuttiness of pistachios.

Turn heads at your next afternoon tea, bake sale day or kids’ birthday party with our easy ube cupcakes with ube buttercream and coconut flakes. Because bona fide ube jam is hard to find (and really labour intensive to make at home!) we’re using a popular essence produced by the McCormick brand. You can usually find this in Asian supermarkets.

Serves
12 cupcakes
Ingredients

150g butter, softened
150g golden caster sugar
3 eggs
2 1/4 tsp ube essence
180g plain flour
2 1/4 tsp baking powder

Buttercream
550g icing sugar
225g butter, softened
a few drops of ube essence
coconut flakes

Purple yams, or ube, are often used in Asian baking and sweet treats. Especially popular in the Philippines, purple yams (or their extract/essence) not only inject baked goods with an amazing violet hue, but they also impart a lovely subtle flavour – somewhere between the soft aroma of vanilla and the milky nuttiness of pistachios.

Turn heads at your next afternoon tea, bake sale day or kids’ birthday party with our easy ube cupcakes with ube buttercream and coconut flakes. Because bona fide ube jam is hard to find (and really labour intensive to make at home!) we’re using a popular essence produced by the McCormick brand. You can usually find this in Asian supermarkets.

GET THE METHOD →

Preheat the oven to 180C/160C fan. Line a tray with 12 cupcake cases.
Beat the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, until combined. Add the ube essence and beat to combine.
Sift in the flour and baking powder then stir gently until the batter has just combined. Fill the cupcake cases and bake for 15 minutes, until a skewer inserted comes out clean. Leave to cool completely on a wire rack.
To make the buttercream, beat together the softened butter, icing sugar and ube essence until thoroughly combined. Pipe or spoon the buttercream onto the cupcakes. Sprinkle coconut flakes on top.
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