Ube Classic Cheese Cupcake
These Ube Classic Cheese Cupcake are moist, buttery, a not too sweet and a little bit saltiness of the cheese is just absolutely delicious it is so easy and very simple to make, small but packed with ube flavor. The color gives extra enticing to the cupcake.
Cupcakes are a treat for all occasions and a well-loved dessert around the world. There are so many options and flavor combinations to choose from and you’ll be thrilled to find out that many businesses have released their own versions of ube cupcakes.
What is Ube?
Ube is a purple yam originally from the Philippines. Different than the purple sweet potato, it has an even sweeter, more mellow taste than its orange relative. Ube has a slightly nutty, vanilla taste and is popularly used in desserts in Filipino cuisine, often boiled and then mashed with condensed milk.
Ube is a popular filipino flavor. It can be prepared in a variety of ways: boiled, baked, mashed, or fried. Filipino cuisine-used in cakes, puddings, flan, cheesecake, and more.
Where to buy Ube?
If you are living outside the Philippines. Ube is rarely imported as a fresh tuber in North America, but can sometimes be found fresh in the produce sections of Asian grocery stores. If you are lucky enough to find fresh ube, it can be eaten as a snack when boiled and skinned, but if you can't get any look in the freezer cases of Asian grocery stores for packages of frozen ube; it's usually mashed or grated, and already cooked so it can be used straight out of the package or you can buy also the ones in the bottle and in powder form.
Why you'll love this recipe?
This recipe is perfect for those who are not fond of desserts that are too sweet. These Filipino cheese cupcake recipe is not your typical cupcake with frostings and such. Sweet, soft, and moist crumb with a lovely contrast of a crisp, golden-brown crust of salty cheese topping.
Baking Tips
- Make sure that the butter is softened to easily cream with sugar.
- Do not over mix the batter or your cupcakes will be dry and dense. Gently fold in the dry ingredients into the wet ingredients until just moistened with no traces of flour left.
- For even cupcake sizes, use a measuring cup or ice cream scooper.
- If you do not have cup cake liner, you can either use parchment paper to line the muffin tin or a silicon muffins cups.
- For easy peeling of the liners from the cupcake, spray muffin pan lined with liners with non-stick baking spray or brushed it with butter.
WATCH THE VIDEO
These Ube Classic Cheese Cupcake are soft, moist, buttery, a not too sweet and a little bit saltiness of the cheese is just absolutely delicious it is so easy and very simple to make
- 3 cups All purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cups softened butter
- 2/3 cups white sugar
- 3 large eggs
- 1 can condensed milk (( 370g))
- 1/2 cup evaporated milk/ fresh milk
- 1 tablespoon Ube flavoring
- 3/4 cups grated cheddar cheese + more for toppings ((optional))
Preheat the oven to 350 F / 180C .
- In a large bowl, cream together butter and sugar using a electric mixer at medium speed until light and fluffy.
Add in 3 eggs, one at a time. Beating several time after every addition until egg completely mix with the butter mixture. add condensed milk and fresh milk.
Add grated cheese, stir few times to incorporate.
Add dry ingredients gradually, fold just to moisten then add the rest and fold until well combined. Do not overmix
- Using a silicon cups, scoop ube and cheese batter alternately. Fill at least 3/4 of cupcake liner. Top with remaining grated cheddar cheese.
Bake in a preheated oven at 180C/360F for 20-25 minutes or until a toothpick inserted comes out clean.
Remove from the oven and cool in the muffin pan for 5 minutes before moving to a cooling rack to completely cool before serving.
-
Make sure the cup cakes are completely cool before storing.
-
These can be kept in an airtight container and will last up to 3 days at room temperature. Place in the fridge for up to 5 days or freezer for up to 2 months.
-
You can use cake flour instead of all purpose flour, the texture of the cupcakes are softer when using cake flour.
