• Cupcakes
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 125g unsalted butter, softened
  • 2 large eggs
  • 375ml of milk
  • 125ml vegetable oil
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract or vanilla bean paste
  • 2 tsp ube flavouring
  • Ube pudding
  • 1 tbsp corn starch
  • 1 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 6 egg yolks
  • 1 cup thickened/whipping cream
  • 1 cup full fat milk
  • 1 tsp vanilla extract
  • 2 tsp ube flavouring
  • 250g unsalted butter
  • Frosting
  • 2 batches of my American or Swiss meringue buttercream frosting.
  • 3 tsp ube flavouring
  • 3 drops pink food gel


  1. Ube pudding
  2. Begin by adding the corn starch, flour and sugar into a large microwave safe bowl, whisk to combine. Add the egg yolks and whisk until well combined.
  3. Add the cream, milk and ube flavouring and whisk to combine. Microwave for 1 minute at a time, mixing each time until the mixture thickens.
  4. Add butter and whisk to combine. Set aside in the fridge to chill.
  5. Cupcakes
  6. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Line a cupcake tin with white cupcake liners.
  7. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.
  8. Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  9. Add the eggs, milk, oil, Greek yogurt, ube flavouring and vanilla. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for a final 20 seconds.
  10. Fill each liner 3/4 of the way. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process and ensures everything is filled the same amount and bakes at the same. Bake for 40-50 min or until a toothpick inserted comes out clean. I bake my cupcakes on a slow, low temperature. This ensures they don’t colour and crack on top. Allow the cupcakes to cool completely on a wire cooling rack before frosting.
  11. Once the cupcakes have baked and cooled unwrap one of the cupcakes and set aside.
  12. Frosting
  13. For the frosting, you’ll make two different shades. To make the dark shade of purple add 2 tsp of ube flavouring to half the buttercream and mix until well combined. The ube flavouring should also be a food colouring. If you feel it needs to be darker still, add 2-3 drops purple food gel. To make the lighter shade of purple frosting, add 1 tsp of ube flavouring to the remaining frosting along with some pink food gel and mix until well combined.
  14. Add each shade of purple into a separate piping bag and snip the end of the bag off each one.
  15. Lay out a large piece of plastic wrap on your work bench and pipe lines of each shade of purple frosting next to each other. Roll the frosting up like a sushi roll and twist each end. Snip off one end with scissors. Place the cut end into a large piping bag fitted with a Wilton 1M piping tip.
  16. Once baked and cooled, core the centre of each cupcake and fill with ube pudding.
  17. Frost each cupcake in a swirl. Add some ube cupcake crumbs on top.