Ube-coconut cupcakes

Now I did a layer cake with ube and coconut recently. But before anyone tries to tell me that I am double-dipping, there are some differences between the two recipes, beyond one being cupcakes and the other being a layer cake. The first is that the layer cake gets a soak. The second is that the layer cake gets an ube haupia, whereas the cupcakes get a plain coconut haupia filling – the filling doubles as a soak for the cupcakes as well! And the most important is that the cake batters are 100% different. The cake batter for these cupcakes is more in line with an American-style cake, being leavened primarily by baking soda. The reason for that is baking soda-based cakes have a sturdier structure than a fluffy chiffon cake would, and when dealing with cupcakes, there is a lot of grabbing them involved, so using a lighter, more delicate batter could result in the final product looking mangled if you are not being careful. Again with these cupcakes, you can enjoy a proper coconut-ube experience, through and through!

For the ube cake:
1/2 cup coconut milk
1 dot purple gel food coloring
1 tbsp cider vinegar
1/2 tsp baking soda
1/2 tsp vanilla extract
1/4 cup canola oil
a pinch of salt
1/4 cup granulated sugar
3.5oz ube paste
1/2 cup all-purpose flour

Mix together to form your batter. Divide the batter into 6 cupcake liners. Bake at 350 degrees F for 20 minutes. Allow the cupcakes to cool before attempting to garnish.

For the haupia:
4oz coconut milk
2 tbsp cornstarch
a pinch of salt

In a pot, whisk together the coconut milk, cornstarch, and salt on low heat for 4-5 minutes or until the mixture is thickened to the consistency of a pudding. Reserve 1oz of it for the chantilly. Transfer the rest into a piping bag. Pipe the haupia inside of the 6 cupcakes.

For the haupia chantilly:
1/4 cup heavy cream
1 tsp confectioner’s sugar
a pinch of salt
1/4 tsp vanilla extract
1oz haupia, cooled down

Whip cream with sugar, salt, and vanilla to stiff peaks. Fold into the haupia. Transfer to a piping bag lined with a star tip. Keep refrigerated until time to assemble.

For the ube tuiles:
1 tbsp all-purpose flour
1 tsp confectioner’s sugar
1/2 tsp egg white powder
1 tbsp water
1/4 tsp purple yam powder
a pinch of salt
1 tsp canola oil

Mix together to form your batter. Spread onto tuile molds(I used pavoni butterfly molds) and bake at 350 degrees F for 8 minutes. While still warm, press to give the butterflies a more “folded” look.

For assembly:
Toasted coconut flakes

Top the cooled down cupcakes with the chantilly, coconut flakes, and the tuiles to finish.

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