These ube cupcakes have delicate, moist crumbs infused with ube flavor. The ube swiss meringue buttercream is a perfect icing to match the softness of the light ube cake. This is a simple, straight up recipe that uses ube flavoring.
This morning I realized that while I have not gotten used to writing the year 2016 each time I am filling out dates in forms, letters and the like, the year is actually almost coming to a close!
Where did all those times go? I can still remember freshly the feelings and emotions from giving birth last April and now, when I look at my baby, I just can’t get over how fast she is growing! Pretty soon, she will be a year old! Nooo!
So today, November, before we zero in on the hustles and bustles of Holiday rush, I am sharing with you this ube cupcakes recipe. I have been contemplating to make them for the blog a long time ago but the plan always gets lost in between the busy-ness and haste that is called my life.
My goal was to have an ube cupcake recipe that uses only the real ube to get its ube flavor. I tried. I tested. But to my dismay, I find that I can only add so much of the ube before the cake becomes so dense for my liking. In the end, the cupcakes are not only lacking in color but also in flavor. With that being said, I made peace with this recipe because while it does not have the real ube, it is very addictive with its delicate and moist crumbs. And the ube flavor is definitely satisfying!
Iced with the creamy Swiss meringue buttercream, this treat will fill your deep longing for the beloved ube. I believe you can’t go wrong with this one. It is simple and definitely strong on the ube.
If you need more elaborate details on making the ube swiss meringue buttercream, check out the post for mango cake roll where I explained how I made mango swiss meringue buttercream. They are basically the same process except for the flavorings.
- I use Ferna Flavocol ube flavoring. It is a liquid, almost paste in consistency. It is the only one I have used in my ube cakes so far. There are lots of other brands that are liquid/ paste too like the Mc Cormick one, I believe they are similarly concentrated and should work well in this recipe.
- This recipe yields a small batch of ten cupcakes. You can double the recipe if you have a bigger need for ube cupcakes than me.
- Finally, store the ube cupcakes inside a sealed container at room temperature. Try to consume them within 3-4 days. Longer than that, they should be refrigerated and consumed as soon as possible.
Want more ube? Check these out:
- Ube Chiffon Cakes with Whipped Cream Icing
- Ube Bread Rolls
- Ube Taisan
- Ube Pie
- Ube Ensaymada
- Ube Cheesecake
Ube Cupcakes with Ube Swiss Meringue Buttercream
A simple, straight recipe that uses ube flavoring. Soft and definitely strong on the ube.
For the cupcakes
- 1 stick butter at room temperature
- 1 cup plus 6 tbsp all purpose flour
- ½ tbsp baking powder
- 1 and ¼ cup sugar
- ½ tsp salt
- 3 teaspoons ube flavoring ( I used Flavocol)
- 2 egg whites
- ½ cup milk
For the ube Swiss meringue buttercream
- 2 egg whites
- ½ cup sugar
- 1 stick softened butter , unsalted
- ½ tbsp ube flavoring
For the cupcakes:
Preheat oven to 350 F and line a muffin pan with cupcake liners. Cream butter, baking powder, salt, sugar and ube flavor in the bowl of a stand mixer for about 5 minutes until the ingredients are fluffy and incorporated .
With the mixer on low speed, add the egg whites one at a time and mix for a few seconds until incorporated fully into the batter.
Add ⅓ of the flour and continue mixing. Add in half of the milk, mix then add another third of the flour. Add the remaining half of milk, mix until incorporated and finally add the remaining third of the flour. Mix batter for a few more minutes just until smooth. Bake in a 350 F oven for 15-18 minutes or until a toothpick inserted at the center of a cupcake come out clean.Cool cakes completely in a wire rack before frosting.
For the Swiss Meringue buttercream:
Fit a heat proof glass bowl on top of a pot of simmering water. (The base of bowl should not be in contact with the water ). Add the egg whites and sugar and start whisking continuously using a wire whisk. Once the mixture turns frothy and white, and reaches a temperature of 160 F, turn off heat. That should take about ten minutes or so. Pour the egg whites mixture into the bowl of a stand mixer fitted with the whisk, and start whisking on high speed until the mixture forms shiny and firm peaks.This should take around 5-8 minutes. The bowl should be cold to the touch. Add in the softened butter to the mixer and continue whisking. The buttercream might turn lumpy or might curdle for a moment. Keep whisking until a thick, fluffy icing takes form. Add in the ube flavoring and continue whisking until combined. Store in a tightly closed container at room temperature or use icing right away.
In cooking the egg whites for the buttercream, a temperature of 160F is necessary to be attained and maintained for about three minutes to get rid of any salmonella present in the eggs. The cupcakes are best stored in room temperature, inside a tight sealed container. Consume within 3-4 days.
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The two photography books that helped me greatly in improving the food photos here in the blog:
I use these books to get composition tips and ideas. The Tasty food photography ebook is written in a straight forward, easy to understand style. The Plate to Pixel contains a vast knowledge about camera settings and technicalities, composition tips and styling. Both books are very helpful to step up and improve your food photography.