Ube Leche Flan Cupcakes Recipe

Preheat your oven to 325 degrees F (160 degrees C). Prepare your 12-mold cupcake tin by lining the molds with cupcake liners. Set aside.

In a large bowl, whisk eggs, sugar, oil, ube halaya, and purple food coloring until homogenous. Sift flour, baking powder, and salt over wet ingredients. Mix well. 

Scoop batter into prepared cupcake liners. Bake in the oven for 19 minutes or until a toothpick inserted into the cupcake comes out clean. Cool cupcakes.

Prepare Leche Flan: whisk together egg yolk, condensed milk, and evaporated milk into a small bowl. Set aside. 

Create caramel by melting white sugar in a saucepan. Pour 1 teaspoon of caramel into another 12-mold cupcake tin, unlined. Let cool and harden before pouring the egg yolk mixture over the caramel.

Bake in a waterbath for 30 minutes or until a toothpick inserted into the flan comes out with clean or with small cooked bits. Cool completely and remove each from its cupcake tin mold. Keep chilled. 

To serve, assemble cupcakes by topping each cupcake with a mini leche flan and scooping any caramel over each. Serve immediately.