INGREDIENTS

7 egg white
1 teaspoon cream or tartar or white vinegar
3/4 cup white sugar
1 3/4 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
¾ cup white sugar
7 egg egg yolk
2/3 cup Angel Evaporada
1 Tablespoon ube flavoring
½ cup vegetable oil or canola oil
Mini Leche Flan – make ahead
1-410mL Angel Evaporated Filled Milk
1-380mL Angel Condensada
3/4 cup white sugar
4 egg yolks
5 whole eggs

PROCEDURE

1. Preheat the oven to 350 F. Line a muffin pan with cupcake liners. Set aside.
2. Beat egg whites in a bowl until frothy. Add cream of tartar and continue beating until fluffy. Slowly add white sugar in batches and continue beating until stiff. Set aside.
3. Sift all-purpose flour, baking powder and salt. In another bowl combine sugar, egg yolk milk and ube flavoring, mix well. Using an electric hand mixer, add dry mixture into the egg mixture in batches, beat until combined and slowly pour oil. Beat until smooth.
4. Gently fold half of the egg whites into the batter. Mix until smooth and fold in the rest of the egg whites. Mix batter for a few more seconds until smooth and airy.
5. Spoon into the cups until they are 2/3 full. Bake in a 350 F oven for 12-15 minutes or until a toothpick inserted at the center of a cupcake comes out clean. Cool cakes completely in a wire rack.
6. To make Leche Flan – Divide sugar into 36 mini round llaneras then heat over medium flame until it caramelized. Set aside.
7. In a bowl, mix the rest of ingredients together. Strain twice. Pour into llaneras. Cover with aluminum foil. Cook in *bain marie it steam for 1-1/2 hours or until firm.
8. Cool leche flan for at least 4 hours no. Remove from mold and set aside.
9. To assemble Top ube cupcakes with leche flan. Serve immediately.

   *Bain marie is also called water bath. This is a method of cooking where a pan or container of food is placed in a shallow pan with hot water then placed in an oven or a stove.