• Preheat Stove-Top heavy-bottom Casserole or any similar cooking ware over medium heat for about 5 minutes.
• If using a heavy bottom casserole, put just enough salt to cover the entire bottom to avoid browning the pan and helps stabilize the heat evenly.
• Place fitted wire rack in the center and cover with a lid. The lid hole should be sealed with a foil so the heat can’t escape.
• Line muffin tins or silicon molds with same size cupcake liners.
• Mix all ingredients until smooth, at least 25 strokes or less, do not over mix according to package direction.
• Fill each tins/molds up to ⅔’s full or divide the batter into 15 cupcake liners.
• Cook the cupcake in a preheated casserole for about 7-8 minutes.
• Keep an eye of your cupcakes because we may have different kinds of stove and the heat varies.
• To check, insert wooden stick in the center and if comes out clean or a few moist crumbs, its done.
• Repeat process for the second batch. Fire off and let it cool completely on a wire rack, before frosting.

Lets prepare our frosting:

• I’m using 100g of Frosty Whip Cream Powder that would be ¾cups FWCP and to that we are going to add about ⅓ cup of super cold water.
  
• Moistened the cream powder first before whipping. When it’s fully whipped and aerated, you can add ube extract and violet food color and mix until well combined.
• Transfer in a piping bag with your favorite nozzle tip and we are ready to frost.
• Let’s frost our cupcake, just pipe a good amount of frosting on top of each ube cupcake.
• (Press, Swirl and Release) Top with sprinkles of your choice and a cupcake topper.