Kristi's Gluten Free Ube Cupcakes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

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

Recipe

• 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.