There’s nothing lovelier than a deep shade of purple. But what makes this ice cream so colorful? YAM of course. What.
I thought a nice color – as well as textural – contrast would be to pair it with a cupcake – not just any cupcake, a mochi cupcake!
1/3 cup butter, softened
1 cup flour
3/4 cup mochiko
1 teaspoon baking soda
1/4 teaspoon baking powder
pinch of salt
1 cup sugar
1 teaspoon vanilla
1/3 cup milk
Ube ice cream
Ube is the Filipino word for yam and you can make some amazingly colorful sweets with it. Don’t be scared – it’s really tasty, honest. At certain asian markets you can find Ube Ice Cream pre-made in the freezer section.
Preheat oven to 350 degrees. Prep a cupcake pan with liners.
In a medium bowl whisk the flour, mochiko, baking soda, baking powder and salt. Set aside.
In the bowl of an electric mixer, cream the butter and sugar, then add the eggs until light and fluffy, then add the vanilla. Alternate the flour mixture with the milk, until combined.
Pour into prepped liners. Bake for 15-17 minutes depending on your oven, testing with a toothpick. Let cool on a wire rack.
Keep the cupcakes in an airtight container or in the freezer (individually wrapped) until you are ready to use them. Then take a scoop of Ube Ice Cream and sit it right on top. A pretty little presentation – great for a hot summer day.