*KainNa!

i can’t remember the steps nanay took to make her ube buttercream cake. throughout it all, i was trying to channel her. i think she spoke to me, telling me… it’s okay.

ube cupcakes

for ube:

1 package dehydrated ube (or, 1 bottle ube halaya)

1 c sugar

for frosting:

6 oz. cream cheese

1/2 cup butter (1 stick), softened to room temp

3 c confectioners’ sugar

for cake:

1 c butter (2 sticks), softened to room temp

2 c sugar

4 large eggs

2 tsp baking powder

1/4 tsp. salt

2 1/2 cup cake flour

1 c whole milk

3/4 cup plus 1/2 cup shredded sweetened coconut

(you can use violet cake coloring gel to tint the batter and frosting. it makes it pretty!!!)

ube:

- boil 2 c water and add ube powder. heat till thickens and allow to cool for at least 1 hour.

frosting:

- mix cream cheese, butter and confectioners’ sugar. add 1/2 cup ube halaya. set aside.

cake:

- preheat oven 350 degrees.

- sift flour, baking powder and salt in medium mixing bowl. set aside

- cream butter and sugar in a bowl. mix till fluffy. add 1 egg at a time and mix till well blended. add 3/4 cup of ube halaya mixture and stir well.  

- add flour and milk to butter/egg/ube mixture in intervals. mixwell.

- stir in 3/4 cups coconut.

- fill cupcake liners 1/2 full. pop in oven and bake for 22 minutes. if using more than one oven rack, rotate pans 1/2 way through baking.

- allow cupcakes to cool on cooling rack for 1 hour.

- spread ube halaya on top of each cake. next, spread cream cheese frosting on top of each cake.

- sprinkle coconut on top. ENJOY ( :