Pre-heat oven to 350f/180c. Place cupcake liners in a cupcake tin.
Combine coconut milk, evaporated milk, and vinegar in a small bowl. Stir briefly then set aside for 10 minutes.
Meanwhile, in a large mixing bowl cream butter and sugar until the mixture becomes pale and fluffy. Add condensed milk and whisk. Add eggs one at a time. Whisk after every addition.
Add oil, salt, ube extract, food color and milk mixture. Continue whisking until everything is combined. Taste and adjust ube flavor and color as needed.
Sift flour, and baking powder onto the wet mixture. Stir until just combined. Do not overmix.
Fill each cupcake liner with the batter. They should just be 2/3 full. Do not overfill.
Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean.
Canned Coconut milk – avoid using those that contain thickeners like xanthan gum, guar gum, or carrageenan. It should, at the minimum, only have coconut milk and water.
Condensed Milk - reduced up to 1/4 cup for a less sweet cake.
Ube flavor extract - the intensity of flavor may vary depending on the brand of extract you're using. Start with 2 tsp first then whisk the batter. Add more if ube flavor is not enough based on preference.
Food color - if the ube extract you have colors the batter just enough then you don't have to use this. If using–use purple for a lighter colored cake or violet if you want it darker (which is what I used). I recommend using gel paste over liquid as they’re more concentrated and less watery.