UBE FLAN CHIFFON CUPCAKE Through Annie's Window

UBE FLAN CHIFFON CUPCAKE Through Annie’s Window If you are looking for a new sweet dessert to take to a party or just to enjoy at home with your family, I highly recommend trying ube and flan together! Ube or purple sweet potatoes are root vegetables with a rich, almost winery flavor and a creamy texture. Flan is a custard dessert with a sweet caramel top. Together the two flavors make a great combination both in terms of sweetness and texture. Also if you love both of these individually, why not try them together! Hope you enjoy and happy baking! INGREDIENTS Flan: Yield 7 ramekins 10 egg yolks (do not discard whites) 1 can condensed milk 1 can evaporated milk 1 ½ tsp vanilla extract ¼ cup granulated sugar + 1 cup additionally for the caramel Foil INSTRUCTIONS 1. Add granulated sugar to a non-stick pan and place on the stove with medium low heat. Stir slowly with a silicone spatula until the sugar dissolves. You will want to turn off the stove when there are a few bits of sugar left. Remove from the stove and spoon 1 ½ tbsp into ramekins and slowly spread to cover the bottom surface. Leave your ramekins on the side. 2. Separate the egg yolks and whites. Whisk the egg yolks, and add your remaining granulated sugar. Whisk them together until they mix. Slowly pour in evaporated milk, condensed milk, and vanilla extract. Keep stirring using your silicone spatula until the ingredients all combine. 3. Prepare your steamer, pour flan batter into ramekins until it is ⅔ filled, wrap with foil, place in the steamer, and allow to steam for 25 minutes. Remove from the steamer and place in the refrigerator until you’re ready to build the cupcakes. 1 INGREDIENTS Chiffon Cupcake: Yield 22-24 1 ¼ cup cake flour or AP flour 1 ½ tsp baking powder ¼ tsp kosher salt 4 egg yolks ¼ cup granulated sugar 3 tbsp ube halaya or ube jam 1 tsp ube flavoring for batter ¼ cup vegetable oil ¼ cup warm water Meringue for cupcake batter: 4 egg whites ¼ cup of sugar ½ tsp cream tartar 2 drops of ube flavoring INSTRUCTIONS 1. Using a large bowl and whisk, combine the dry ingredients: flour, baking powder, and kosher salt. 2. In a medium bowl, whisk the egg yolks and granulated sugar. Add ube jam and ube flavoring, mix them to combine. Then add vegetable oil and water. 3. Combine your wet mixture with your dry and whisk to combine. Leave it on the side. 4. Preheat your oven to 340F. 5. Let’s make the meringue for the cupcake. In a medium bowl add the egg whites and use a hand mixer to whisk until it is frothy. Add your cream tartar and keep whisking for 1-2 minutes then gradually add the granulated sugar. Keep beating until it reaches a stiff peak. Now combine the meringue with the cake batter. Slowly fold it using a silicone spatula. 6. Prepare your cupcake pan and line it with cupcake parchment paper. Using a medium size cookie scooper or spoon, fill each cupcake about ¾ full, leaving some room to rise when baking. Bake the cupcakes for 20 minutes or until it is completely baked. Remove from the pan and allow it to cool on a wire rack. Repeat this step for your second batch. Ube Meringue Buttercream: INGREDIENTS 4 egg whites 1 cup granulated sugar 2 3 sticks soft unsalted butter 2 drops of ube flavoring *Optional* ¼ cup soft cream cheese INSTRUCTIONS 1. Using a medium size bowl, combine egg whites and granulated sugar over a double boiler on medium heat. Whisk until the sugar has dissolved. 2. Remove the bowl, slice your soft unsalted butter to cubes, and add to the mixture. Using a hand mixer slowly combine the ingredients. This is *optional but if you want more of a creamy texture, add in soft cream cheese. Keep beating until it reaches a stiff peak. Do not worry if your meringue is watery, you just have to keep mixing. After your meringue has reached a stiff peak, add your ube flavoring and combine. Now that all components are complete, let’s build your cupcakes. 1. Fill a piping bag with your ube meringue buttercream. 2. Remove your flan from the refrigerator and slice it in eight pieces. 3. Pipe the cupcakes and top with flan. 4. ENJOY! NOTES: ● When steaming the flan, make sure to check 5 minutes before cooking is complete. I like to do this to make sure that I am not over steaming, or it will be too dense. Every stove is different though. ● When making your caramel, add more sugar if you need to. It all depends on the size of your ramekins and how much sugar you will need to fill the bottom layer. ● You can make your flan the day before your cupcakes. ● Flan is good in the refrigerator wrapped in foil for 3 days. ● Please feel free to check out my highlight story @annie_eatsfood for cooking reference/tutorial. 3 .

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