Kristi's Gluten Free Ube Cupcakes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ba I've modified it to be gluten free. Hooray! Ingredients:
1/4 cup powdered purple yams (can be found in asian markets) |
1/4 cup milk |
1/8 teaspoon vanilla extract |
3 tablespoons butter, softened |
5/8 cup sugar |
1 large egg |
1 tablespoon vegetable oil |
1/4 cup rice flour |
1/4 cup sorghum flour |
1 tablespoon coconut flour |
1 tablespoon tapioca starch |
1/2 teaspoon xanthan gum |
1/4 teaspoon baking powder |
1/8 teaspoon baking soda |
1/16 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Using the whisk attachment of a stand mixer, cream the butter and sugar together on medium speed until well combined. Add egg and mix until combined. Last, mix in oil, milk and vanilla.
3. In a separate bowl, combine the yam powder, flour, baking powder, baking soda, and salt.
4. Add flour mixture to egg mixture and beat until integrated.
5. Place paper baking cups into muffin pans and spoon batter into cups until 2/3 full. Bake at 350 degrees Fahrenheit for 25-30 minutes until a toothpick inserted into the middle comes out clean. Remove cupcakes from pan and let cool on a wire rack for 1 hour. Frost cupcakes with Macapuno Frosting.
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