Ube Sponge Cake Cupcake w/Ube Coconut Cream Filling
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- Опубликовано: 27 июл 2024
- Soft and spongy ube cupcakes with a delicious ube coconut whip cream filling.
See tutorial for detail instructions
CAKE BATTER
Mixture 1: Meringue
5 egg whites
1/2 cup granulated sugar
Mixture 2:
5 egg yolks
1/2 cup granulated sugar
1/3 cup milk
1/4 cup vegetable oil
1 tsp ube flavoring
1/4 cup ube halaya jam/purple yam jam
1 cup + 2 Tbsp cake flour
1 tsp baking powder
UBE COCONUT CREAM FILLING
1 cup cold heavy whipping cream
3/4 cup coconut cream
1/2 tsp ube flavoring
1/4 cup ube halaya jam/purple yam jam
1/4 cup powdered sugar
1 packet dry vanilla pudding mix 3.4 oz
WHIPPED CREAM FROSTING
2 cups non diary ready to whip topping
For recipe on my other recipe on whip creaming frosting using heavy whipping cream check out this tutorial • Sponge cake cupcakes w...
Serving size: 18-20 cupcakes
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Music: Ballon
Musician: @iksonofficial
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I can’t wait to try this recipe! Thank you!
Yay.. I’m so excited to make this.
Omg can't wait to try this!!!
These look exquisite! 🥰
I'll definitely try this❤️
the music is so relaxing! :D
Your baked goods are always so colorful and unique! We'd love to feature one of your recipes or videos on our social media!
That’s sounds awesome, your more than welcome to. You can also shared my Facebook post on my Facebook page @Cooking by Zoey.
If I were to use this recipe and bake it as a cake instead what pan size should I use and for how long ? Also thank you for the recipe, can’t wait to try it
Hi, you can used a 9x12 inch pan and bake for approx 25 minutes.
Can't wait to try it. Does the coconut cream for the frosting need to be cold too?
Room temp is fine.
Hi, Zoe I am your biggest fan
Thanks
Hi Zoey and VFam! Did you use whole milk? Thanks so much for you recipes!
Hi, yes I used whole milk.
I made this today. It's delicious. However the cupcake shrunk in size and the middle deflate. Is there a way to avoid that and keep it fluffy?
Hi, the cupcakes usually shrink very slightly. The center should not deflate, if it does there could be several factors such as overmixed batter, low or too high temp. Next time you can try inverting the cupcakes after baking so they don’t deflate.
Also could be your meringue was not at stiff peak.
Ms Zoey Love❤. Where did you get your purple Yam jam from? Asian store? I wouldn't able to locate any?
I was about to ask the same question.
Hello, yes from the Asian store in the freezer isle. Maybe yours do not carry?
Would it taste good if there is no ube flavoring? I could having any ube flavoring
Can you show the bottle how the purple yam jam looks like, please?
What's the measurement in gram for the cake flour? When you do cup measurement, do you use spoon to scoop the cake flour onto the cup or you actually use the 1 cup to scoop the flour out? Because they have different weight?
Sorry I don’t have exact measurements in grams for any of my cupcake recipes. I usually either use the measuring cup to scoop out or I pour the flour into the measuring cup. Whenever I make again I will try to measure in grams and update the measurements.
@@ZoeyandVFam Yes, please! I like measuring in gram over cup because it's more accurate especially the dry ingredients. Thank you! Can't wait to try your recipe.
Curious question. A lot of sponge cake recipes include cream of tartar. Why is it that you choose not to use that in your recipe?
Hi, cream of tarter helps stabilize egg whites and helps with whipping egg whites quicker to form stiff peak. It doesn’t change the texture of sponge cake so it’s not required. The only time I find The need to use it is with making macarons since I don’t want to over whip my egg whites. Hope this helps.