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    You are in: Home / Recipes / Kristi's Gluten Free Ube Cupcakes Recipe
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    Kristi's Gluten Free Ube Cupcakes

    1/3 Photos of Kristi's Gluten Free Ube Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Kristi Waterworth's Note:

    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!

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    Ingredients:

    Serves: 6

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees Fahrenheit.
    2. 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. 3
      In a separate bowl, combine the yam powder, flour, baking powder, baking soda, and salt.
    4. 4
      Add flour mixture to egg mixture and beat until integrated.
    5. 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.

    Ratings & Reviews:

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    Nutritional Facts for Kristi's Gluten Free Ube Cupcakes

    Serving Size: 1 (61 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 194.7
     
    Calories from Fat 83
    43%
    Total Fat 9.3 g
    14%
    Saturated Fat 4.4 g
    22%
    Cholesterol 51.9 mg
    17%
    Sodium 122.9 mg
    5%
    Total Carbohydrate 26.7 g
    8%
    Dietary Fiber 0.1 g
    0%
    Sugars 20.9 g
    83%
    Protein 1.8 g
    3%

    The following items or measurements are not included:

    powdered purple yams

    coconut flour

    tapioca starch

    xanthan gum

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