Comments on: Ube Cupcakes with Bubble Buttercream

By: Melody

Melody — Fri, 20 Jan 2012 09:54:34 +0000

I’m very excited to see this recipe! I’m Filipino (and also in SF) and I grew up in the Philippines. Over there ube is common in a sticky rice form and as ice cream. I’ve never seen it used this way. Impressive :) Great blog!

teaandbubbly.blogspot.com

By: kt

kt — Mon, 05 Jul 2010 05:34:20 +0000

these sound amazing, and i’m willing to forgive the odd color (or experiment w/lemon juice or food coloring) but i’m just wondering, after you cook the ube at what point do you add it into the batter? am i just crazy and missing where it’s clearly written in the recipe?

thanks, i love this blog btw and i can’t wait to try so many of them! it might be a summer project of mine…

By: melissa

melissa — Mon, 24 Mar 2008 04:49:36 +0000

how many cups did the yams make? i would really like to try out this recipe, but use the jars of ube paste that they have in stores. i love your blog, btw. i can’t wait to try this one out! :)

By: veritassima

veritassima — Wed, 19 Mar 2008 21:36:53 +0000

I found your blog a couple months ago & this is the first recipe I tried. What a fun recipe to make!

I already made this a few times. And I just made it again for St. Patrick’s Day! (All natural, no food color!). I think it is combination of the baking soda & buttermilk that turn the cake green. I have tried using just eggwhite, it’s still green. Then I used self-rising flour, with milk/coconut milk & the cake stay purple/lavedar.

For the frosting, I use coconut cream cheese instead.

Thanks!

By: gelav

gelav — Mon, 11 Jun 2007 03:36:25 +0000

I’m a Filipino and I came upon your blog just a few hours ago. I was quite happy to see that your recipes have fused together Western and Asian ingredients.

If you have the chance, take a vacation here in the Philippines and see how ube jam is made. It is mixed continually in an open fire for hours until the right consistency is reached. Also, ube cakes and other ube-flavored recipes are quite popular and available everywhere. Another ingredient you should try is pandan. It’s great when infused with coconut milk, which is usually made into a summer cooler as well.

You have a great blog! It’s inspired me to experiment on cupcakes as well!!

By: jamesvaughnn

jamesvaughnn — Mon, 02 Apr 2007 15:40:08 +0000

i really love your recipes, they’re well-written and i just adore those photos.
what camera do you use?

anyway, i’m filipino and UBE has been one of our family’s favorite desserts (especially my dad).

i dunno, but i was thinkin maybe you could mash the ube more to incorporate the ube better and possibly get a bit of the “ghastly green” color off of the cakes…

here in the philippines we have sweet ube jam that (i believe) doesn’t use artificial colorings and yet the hue of the whole product stays a deep purple- or if you can get your hands on some of the jam you could use THAT.

if you could (i’m no food expert- haha i’m only 18 and don’t have any formal training- but what the heck), i’d suggest that you either:
1. make an ordinary vanilla cupcake and fill it with strips of macapuno and mashed ube/jam before you replace the tops and maybe use a simple whipped cream frosting (as the ube jam and macapuno are quite sweet)
or
2. include just the macapuno in the batter and use the ube jam as a filling.

both suggestions are presumably sweet (given that you use JAM)- so adjust it accordingly.

there’s this filipino dessert that makes use of macapuno, ube, and a simple flan (“halo-halo”… “mix-mix”) on shaved ice and i believe that macapuno, ube, and milk (maybe even cream) really go well together.

there now.

i hope this helps.

your site rocks!

God Bless you!

By: yoke

yoke — Mon, 02 Apr 2007 01:23:34 +0000

hi Chockylit,

i like yr cupcakes which look easy to bake (cos i hv not tried them yet.) & beautifully decorated & hope is not too difficult to do it.

may i know what is macapuno? if i can’t find it in Australia, is there any substitution for it?

rgds