Recipe: Kristi’s Gluten Free Ube Cakes

Ube Cakes!!

Ube Cakes!!

Ube is a purple yam used in many Filipino desserts.  Since I found Ube powder in the Asian Market, I’ve been dying to do something with it.  So, here it is!  I iced these later with this icing: Cream Cheese Icing.  Oh my god it was good, man.  This will make 2-3 4.5″ bundt cakes, not sure how many cupcakes that is…

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

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.  Spoon batter into muffin tins or small bundt pans 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 when cooled.

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