Ube Cupcakes with Oreo Buttercream
Ube Cupcakes- Soft velvety cupcakes topped with a delicious Oreo Swiss meringue buttercream and drizzled with homemade caramel. These are the best ube cupcakes you'll ever make!
Equipment
- 1 USA Cupcake Pan
Ingredients
Ube Cupcakes
- 1 cup Cake Flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 3 tablespoon butter softened
- 3 tablespoon oil
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ cup ube halaya
- 1 teaspoon ube extract
- 3 tablespoon sour cream
- ½ cup milk hot
Oreo Swiss Meringue Buttercream
- 4 large egg whites
- 1 cup sugar
- 1 lb unsalted butter
- 1 teaspoon vanilla extract
- 12 Oreos crushed finely
Instructions
Ube Cupcakes
- Preheat Oven to 400 degrees.
- In a stand mixer or a large bowl add the softened room temperature butter, oil, egg, sour cream, vanilla extract, and sugar. Beat until combined and then add the ube extract and ube jam. Mix on high speed until everything is mixed thoroughly.
- With a separate bowl add the dry ingredients (cake flour, baking powder, baking soda, salt) to the medium bowl, and whisk to ensure all the ingredients are combined. Add the flour mixture to the wet ingredients and mix until there are no more flour clumps.
- Heat the milk in the microwave for 30 to 45 seconds, the milk should be hot. Add the milk to the ube cupcake batter and mix until everything is combined.
- Line a cupcake pan with 9 cupcake liners. Fill the liners ⅔ full or use an ice cream scoop and fill to the top and release into the cupcake liners then bake in a preheated oven at 400 F for 6 minutes reduce the temperature to 350F and bake for an additional 6 minutes or until a toothpick is inserted into the middle of the cupcake and is clean. Allow the cupcakes to cool for 5 minutes and then transfer to a wire rack to allow the cupcakes to fully cool before decorating.
Oreo Swiss Meringue Buttercream
- Crack 4 large eggs and separate the yolks and white. You will only need the egg whites.
- In a medium-sized pot add water halfway and turn the heat to medium. With a glass or stainless-steel bowl add the egg whites and sugar. Whisk the two together and then place the bowl over the hot water. The water should not touch the bottom of the bowl.
- Cook the mixture to 160F whisking ever so often so the egg whites don't cook. Once the temperature is reached pour the mixture into a stand mixer and whip on high speed. Whip on high for 7 minutes or until the meringue has stiff peaks and the side of the bowl is cool to the touch.
- Cut the butter into tablespoon sizes and slowly throw in a piece of butter into the stand mixer until all the butter is gone.
- If the buttercream begins to curdle just continue to cream the frosting as it will come together.
- Add 10 to 12 oreos into a food processor and pulse until the crumbs are fine. If the crumbs aren't fine they won't be able to pipe well depending on the piping tip used. Add the oreo crumbs to the buttercream and cream butter and Oreos until the oreos are mixed in.
Cupcake Assembly
- Place the Oreo buttercream into a piping bag with the preferred tip on the bottom of the piping bag. Snip the bottom of the piping bag and then begin frosting the cupcakes. Drizzle the cupcakes with caramel.
- Serve the cupcakes cold or at room temperature. Cupcakes can be stored into an airtight container and placed in the refrigerator for up to 3 days
Nutrition
Calories: 723kcalCarbohydrates: 56gProtein: 6gFat: 54gSaturated Fat: 30gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 143mgSodium: 279mgPotassium: 124mgFiber: 1gSugar: 41gVitamin A: 1454IUVitamin C: 0.04mgCalcium: 70mgIron: 2mg
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