429g all-purpose flour
265g caster (superfine) sugar
3 tsp baking powder
1/2 tsp salt
125g unsalted butter, softened
2 large eggs
375ml of milk
125ml vegetable oil
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract or vanilla bean paste
2 tsp ube flavouring
1 tbsp corn starch
1 tbsp all-purpose flour
2 tbsp granulated sugar
6 egg yolks
1 cup thickened/whipping cream
1 cup full fat milk
1 tsp vanilla extract
2 tsp ube flavouring
250g unsalted butter
2 batches of my American or Swiss meringue buttercream frosting.
3 tsp ube flavouring
3 drops pink food gel
Begin by adding the corn starch, flour and sugar into a large microwave safe bowl, whisk to combine. Add the egg yolks and whisk until well combined.
Add the cream, milk and ube flavouring and whisk to combine. Microwave for 1 minute at a time, mixing each time until the mixture thickens.
Add butter and whisk to combine. Set aside in the fridge to chill.
Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Line a cupcake tin with white cupcake liners.
Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.
Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
Add the eggs, milk, oil, Greek yogurt, ube flavouring and vanilla. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for a final 20 seconds.
Fill each liner 3/4 of the way. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process and ensures everything is filled the same amount and bakes at the same. Bake for 40-50 min or until a toothpick inserted comes out clean. I bake my cupcakes on a slow, low temperature. This ensures they don’t colour and crack on top. Allow the cupcakes to cool completely on a wire cooling rack before frosting.
Once the cupcakes have baked and cooled unwrap one of the cupcakes and set aside.
For the frosting, you’ll make two different shades. To make the dark shade of purple add 2 tsp of ube flavouring to half the buttercream and mix until well combined. The ube flavouring should also be a food colouring. If you feel it needs to be darker still, add 2-3 drops purple food gel. To make the lighter shade of purple frosting, add 1 tsp of ube flavouring to the remaining frosting along with some pink food gel and mix until well combined.
Add each shade of purple into a separate piping bag and snip the end of the bag off each one.
Lay out a large piece of plastic wrap on your work bench and pipe lines of each shade of purple frosting next to each other. Roll the frosting up like a sushi roll and twist each end. Snip off one end with scissors. Place the cut end into a large piping bag fitted with a Wilton 1M piping tip.
Once baked and cooled, core the centre of each cupcake and fill with ube pudding.
Frost each cupcake in a swirl. Add some ube cupcake crumbs on top.
STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!
BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 40 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)