Filipino Purple Yam With Coconut Buttercream Frosting
3/4 cup (1.5 sticks) unsalted butter [170 g]
3/4 cup granulated sugar [150 g]
1 cup ube jam (i.e. ube halaya) [240 mL]
1 tbsp ube extract [15 mL]
1/2 cup buttermilk [120 mL]
2 eggs [100 g without shell]
1 cup all-purpose flour [120 g]
1 tsp baking powder [4 g]
1 tsp baking soda [5 g]
1/2 tsp salt [3 g]
Coconut Buttercream Frosting:
1 cup (2 sticks) unsalted butter [227 g]
2 cups confectioner's sugar [240 g]
1/2 cup coconut cream (top cream part of canned coconut milk) [120 mL]
Make sure all ingredients are at room temperature. Preheat your oven to 350 F (175 C) and line a 12-mold muffin pan with cupcake liners.
In a big mixing bowl, add 3/4 cup unsalted butter and 3/4 cup granulated sugar. Whisk these together till they're light and fluffy. Add in 1 cup of ube halaya (ube jam), 1 tbsp ube extract, 1/2 cup of buttermilk and 2 eggs. Whisk these in till they're fully incorporated.
Place a sieve over your bowl, add 1 cup of all-purpose flour, 1 tsp of baking powder, 1 tsp baking soda, and 1/2 tsp table salt. Sift these in. Fold the dry ingredients in just until they are combined and the mixture is smooth.
Distribute the batter into the cupcake liners, filling each about 3/4 of the way up.
Bake them in the preheated oven at 350 F (175 C) for 15 to 20 minutes, or until a toothpick inserted at the center of a cupcake comes out clean. Let them cool completely to room temperature before frosting.
In a clean bowl, cream 1 cup of unsalted butter till it's smooth. Then add 2 cups powdered sugar and 1/2 cup of coconut cream, alternating between the powdered sugar and the coconut cream. Continue mixing this till it's uniform, light and fluffy.
When the cupcakes have cooled to room temperature, pipe frosting on top. Enjoy!