(Yield: Makes 3 dozen cupcakes)
Ingredients
- 2¼ cups cake flour (9 ounces)
- 1 cup whole milk, at room temperature
- 6 large egg whites (¾ cup), at room temperature
- 1¾ cups granulated sugar (12¼ ounces)
- 4 teaspoons baking powder
- 1 teaspoon table salt
- 12 tablespoons unsalted butter (1½ sticks), softened but still cool
- 1 20ml bottle of ube extract
Directions
- Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Put cupcake liners in cupcake pan/pans.
- Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
- Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
- Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
- Scoop batter into cupcake liners until 2/3 full. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 14-18 minutes.
- Let cupcakes rest in pans for 3 minutes. Once the 3 minutes are done, take them out of the pan and let the cupcakes completely cool before frosting them.
Vanilla cream cheese frosting
- 1 tsp vanilla
- 2 cups powdered sugar
- 1 package of cream cheese (softened)
- 1/4 cup (one stick) butter
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
[…] notice I already made some ube cupcakes—but it’s been more than 5 years. While the last batch was good, the recipe I’ll be sharing today is even […]