12 Serves
75 Mins
Preheat your oven to 175°C and line a muffin tray with muffin liners.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
52 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
29 mg / 1,250 mgPotassium
182 mg / 4,700 mgSodium
175 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
In a mixing bowl, whisk together the flour and baking powder.
In a separate bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
Beat in the eggs and Ube Halaya until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter into the prepared muffin liners and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cupcakes to cool on a wire rack.
21
g36
g53
g
