Taro BBT Mont Blanc Style Cupcakes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chestnut puree

🥗Healthier: sweet potato puree

💰Cheaper: canned pumpkin

Sweet potato puree offers a similar texture and sweetness.

Boil a large pot of water.

Add bubble tea pearls and stir around.

Once the pearls float, cover and cook on medium low heat for 40 minutes.

Turn off heat and let pearls rest covered for 30 minutes.

Rinse pearls in cold water.

In a small bowl, mix brown sugar and water, then microwave for 20-30 seconds and stir until sugar is dissolved.

Add sugar mixture to the cooked pearls, stir and set aside.

Cream butter and sugar together until fluffy.

Add vanilla and 1 egg, beat until smooth.

Add the second egg and beat until smooth.

Add ube extract and oil, beat until smooth.

Sift in flour, baking powder, and salt, then add milk and beat until smooth, being careful not to overmix.

Divide batter into 12 cupcake liners.

Bake at 350°F for 15-20 minutes or until a toothpick comes out clean.

Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Steam taro for 20 minutes or until soft, then blend with sugar, butter, milk, and vanilla until smooth.

Strain the mixture to remove large chunks and cool completely.

Whip cream to soft peaks in a large bowl.

Stir taro paste to loosen, then fold in ⅓ of the whipped cream with the cooled taro paste, followed by the rest of the cream until smooth.

In a chilled bowl, whip icing sugar, vanilla, and whipping cream together to stiff peaks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens