Make a pan release grease by combining the ingredients in a small bowl and mix using a whisk or fork until smooth. Grease the bottom and sides of an 8-inch (20 cm) round cake pan that is at least 3-inch high or use 2 pans.
2 tablespoons lard or shortening, 2 tablespoons oil, 2 tablespoons flour
Preheat your oven to 300° F/150°C (conventional settings or no fan).
In a mixing bowl, cream butter, oil, and sugar with an electric mixer until light and fluffy (about 2-3 minutes).
½ cup butter, ½ cup vegetable or coconut oil, 1 cup sugar
Add the eggs one at a time, mixing them just until well blended after every addition. Then add the vanilla extract and ube food color or extract and mix.
4 medium eggs, 2 teaspoons vanilla extract, 2 teaspoons Ube extract/food color
Sift in the flour, baking powder, and salt. (Do not mix yet). Pour in the milk on top of the dry ingredients and beat on medium-low speed just until combined. Do not overmix.
3 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon salt, 1 cup milk
Take about ½ cup of the batter and divide into 2 muffin molds lined with cupcake liners. You can also use and small baking dish or mold. Add ube jam to the remaining batter and beat until combined.
¾ to 1 cup ube halaya or jam
Pour the remaining batter into the prepared pan and spread evenly. If using 2 pans then divide the batter equally. Tap the sides and bottom with your hand to let trapped air out, if any.
Bake for 50 mins-1 hour in the preheated oven or until a toothpick inserted in the center comes out clean. If using 2 pans, it might be done in 20-30 minutes. The cupcakes will be done in 20-25 minutes. You can bake them together and just take out the cupcakes 20-25 minutes in.
Let the cupcakes cool down a bit. Remove the liners and break it into chunks or crumbs using your hand. Then spread it on a baking sheet lined with parchment paper.
Once cake is done, remove it from the oven and let it cool in the pan for about 10 minutes before completely removing it from the pan to a cooling rack. Now, put the sheet of crumbs and bake for 15 minutes. Take it out and let it cool down completely. Transfer to a food processor/blender and pulse several times to turn it into fine crumbs.
Once the cake has cooled down enough, cut the cake horizontally in half if using a single pan. Let it cook down completely. Refrigerate if you are in a hurry.