Ube (Purple Yam) Cupcakes Recipe
I had enough ube halaya and I was thinking how to have variations eating it. I brought considerable amount of ube halaya from the Philippines in Saudi Arabia. It was made from the harvest at my sister’s backyard. My mother had the purple yam cooked by her friend. All I know is that condensed milk and evaporated milk were added to the ube, cooked until desired taste and consistency achieved.
The easiest I can think of is to add the ube in my usual recipe of cupcake. This recipe of cupcake is the same as that I normally use for banana cupcakes.
- 1 cup ube halaya – purple yam fudge or preserve (this one I use is a bit sticky to gummy and not spreadable), mashed
- 1 cup sugar
- 2 pieces eggs
- 1/4 cup water
- 1/4 cup sunflower oil
- 1 tsp teaspoon salt
- 1 tsp vanilla powder
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- Preheat the oven at 180 – 200 degrees Celsius.
- Combine the flour with salt and baking soda, and sift together. Set aside.
- Combine the oil with sugar and eggs, whisk until evenly distributed. Set aside.
- Mix the dry ingredients evenly with the wet mixture.
- Break the ube halaya into very small particles just like forming lumps or chunks.
- Fold the small chunks of ube halaya into the batter.
- Line the 12-pc muffin pan (medium size) with paper cups.
- Scoop the batter to each cup.
- Bake for 15-20 minutes or until lightly brown crust.
- Allow to cool for some minutes before removing the ube cupcakes from the pan.