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Ube Cupcakes

Ube Cupcakes
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Prep Time: 60 min Serves: 24
Cooking Time: 20 min Yield: 24 cupcakes
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Ube (purple yam) cupcakes with cream cheese frosting



Prep: Defrost frozen Ube. Take butter and cream cheese out to make them room temperature.
Preheat oven to 350F.
Place cupcake papers in muffin tins.
Cupcake: Mix ube (once defrosted, you can scrape ube into measuring cup with a fork), milk, and vanilla extract. Set aside.
Cream 10 tbsp of butter until smooth, then gradually add the sugar. Beat until light for about 3 or 4 minutes. Beat in the eggs one at a time.
Combine the flour, baking powder, and salt.
Add to butter/sugar/egg mixture by hand, a little at a time, alternating with the milk/ube mixture. Stir until smooth. The mixture should be light purple, but not overwhelmingly so.
Scoop matter into muffin tins lined with cupcake papers, using an ice cream scoop for help.
Bake for 20-25 minutes.
Frosting: Mix cream cheese and butter until creamy. Add one cup of powdered sugar at a time. Feel free to add some sprinklings of shredded ube to make the frosting purple.
Frost cupcakes after 30 minutes of cooling.


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