Ube Cupcakes With Chocolate Chips A Tropical Delight!
Imagine biting into a cupcake that transports you straight to a tropical paradise. Ube cupcakes, with their vibrant purple hue and naturally sweet flavor, do just that. Originating from the Philippines, ube is a purple yam that adds a unique and exotic twist to any dessert. Paired with decadent chocolate chips, these cupcakes become an irresistible treat. The combination of the creamy, nutty ube with the rich, melty chocolate chips creates a symphony of flavors in every bite, making them a delightful indulgence you won’t want to miss.
Preparation Time and Cooking/Baking Time
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Preparation Time: 10 minutes
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Baking Time: 16-20 minutes
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Total Time: 30-35 minutes
Serving Size
This recipe yields approximately 12 delicious cupcakes.
Ingredients
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1 cup ube halaya (purple yam jam)
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1/2 cup coconut milk
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1 teaspoon vanilla extract
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1 cup chocolate chips
Instructions / Method (Tariqa)
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Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
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Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes.
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Add Eggs and Ube: Incorporate the eggs one at a time, beating well after each addition. Stir in the ube halaya and vanilla extract until well combined.
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Combine Ingredients: Gradually add the dry ingredients to the ube mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
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Fold in Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
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Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 16-20 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips and Variations
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Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
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Flavor Variations: For an extra tropical flair, consider adding shredded coconut to the batter or a coconut cream frosting on top.
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Baking Tip: Make sure not to overmix the batter to keep the cupcakes light and fluffy.
Nutrition Facts
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Calories per Serving: Approximately 220
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Fat: 10g
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Carbohydrates: 30g
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Protein: 3g
Conclusion / Final Note
These ube cupcakes with chocolate chips are not only visually stunning but also a treat for the taste buds. Perfect for any occasion, they are sure to impress your family and friends. So, gather your ingredients and dive into the tropical flavors of these delightful cupcakes. Enjoy every bite!
Ube Cupcakes With Chocolate Chips A Tropical Delight!
Ingredients
Method
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes.
- Add Eggs and Ube: Incorporate the eggs one at a time, beating well after each addition. Stir in the ube halaya and vanilla extract until well combined.
- Combine Ingredients: Gradually add the dry ingredients to the ube mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 16-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
