Ube Butterfly Cupcakes
Servings
7 LARGE CUPCAKES
Servings
7 LARGE CUPCAKES
Ingredients
Ube Cream Cheese Filling
Streusel Topping
Cupcakes
Instructions
Ube Filling
  1. In a bowl, cream butter & cream cheese. Add powdered sugar, ube haleya & coloring. Combine until smooth. Set aside.
Streusel
  1. In a bowl, combine streusel ingredients. Using your finger tips work streusel until crumbles form. Set aside.
Cupcakes
  1. Preheat oven to 350 F. On a baking sheet place 7 paper cupcake cups.
  2. In a bowl, whisk together flour, baking powder, baking soda & salt. Set aside.
  3. With an electric mixer, beat the butter until smooth & creamy (about 1 minute), then add sugar & cream together. Add eggs, ube extract & sour cream. Mix just enough to combine then fold in flour mixture.
  4. Spoon batter into cupcake cups, filling them about 1/2 full of cupcake batter.
  5. Drop about a Tbsp (or more) into the center of each cupcake, then cover with a thin layer of batter. The cups should be about 3/4 full. Generously top with streusel crumbs. Gently press the crumbs to help them stick to the batter.
  6. Bake for about 25 minutes or until the cupcake has set & the crumbs get a slight golden color.
  7. Remove from oven & allow to cool.
Recipe Notes

Ube Halaya (Jam) BEST TO MAKE A DAY AHEAD OF USING
 454 gm frozen, grated ube Can be purchased in Filipino grocery stores.
 400 ml coconut milk
 300 ml sweetened condensed milk
 110 gm (1/2 cup) unsalted butter

In a medium, heavy saucepan, melt butter. Add coconut & condensed milks; stir until heated. Add thawed, grated ube & combine well. Cook over a low heat. It is important to stir the mixture often during cooking to prevent it from forming a ‘crust’. This process takes about 40-50 minutes until the ube is cooked. The mixture should be thick & sticky. Transfer the ube jam to a container & set aside. If you are making this amount, keep in mind you only need 1/2 cup for this recipe but there are plenty of recipes on my site to help use it up.