Kristis Gluten Free Ube Cupcakes Recipes

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UBE CUPCAKES



Ube Cupcakes image

A great recipe. It was so good when I tried it. Even though the color is green. I can't let you see though.....;)

Provided by clar_nightelf15

Categories     Dessert

Time 52m

Yield 24-30 serving(s)

Number Of Ingredients 11

2 large purple yams (ube)
1 (6 ounce) jar macapuno coconut, chopped
4 large eggs, room temperature
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup evaporated milk

Steps:

  • Peel and slice the yams into inch thick slices. Transfer into a medium pan, rinse, then cover with cool water. Bring to boil and simmer until tender. Mash with a fork.
  • Crack eggs into a large bowl. Beat with a whisk until yellows and whites are combined.
  • Gradually add sugar and whisk until combined.
  • Add oil and whisk until combined. Add chopped macapuno, mashed yams and vanilla and stir with a wooden spoon to combine.
  • Sift together flour, baking powder, baking soda, and salt in another bowl.
  • Add about a third of the flour mixture to the wet mixture and mix to combine.
  • Add about one half of the buttermilk and mix to combined.
  • Repeat above, alternating flour and evaporated milk and ending with the flour mixture.
  • Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will don't shrink. Two-thirds full will result in domed cupcakes.).
  • Bake for 22-25 minutes until a cake tester comes out clean.

Nutrition Facts : Calories 304, Fat 15.4, SaturatedFat 6, Cholesterol 34, Sodium 144.1, Carbohydrate 38.3, Fiber 2.5, Sugar 17.4, Protein 4.2

KRISTI'S GLUTEN FREE UBE CUPCAKES



Kristi's Gluten Free Ube Cupcakes image

Based on a recipe by Burnt Lumpia: http://burntlumpia.typepad.com/burnt_lumpia/2008/02/ube-cupcakes.html#more I've modified it to be gluten free. Hooray!

Provided by Kristi Waterworth

Categories     Dessert

Time 50m

Yield 6 cupcakes, 6 serving(s)

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • 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.
  • In a separate bowl, combine the yam powder, flour, baking powder, baking soda, and salt.
  • Add flour mixture to egg mixture and beat until integrated.
  • 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.

Nutrition Facts : Calories 194.8, Fat 9.3, SaturatedFat 4.5, Cholesterol 51.9, Sodium 122.9, Carbohydrate 26.7, Fiber 0.2, Sugar 20.9, Protein 1.8

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