Potato cupcake

Cookies and candies - Cupcakes

Skill

Houswife

HC

High calorie

V

Vegetarian

Portion4

Portion

Minutes30

Minutes

Country

United States

Potato cupcake
Ingredients
  • 18 Dekagram (dkg) flour
  • 1 Piece baking powder
  • 1 Tea spoon (tsp) salt
  • 1 Piece egg
  • 8 Dekagram (dkg) butter
  • 1 Decilitre (dl) sour cream
  • 6 Dekagram (dkg) boiled potato puree
  • 1 Decilitre (dl) milk
  • 1 Peck white pepper, grated

season: Whenever

occasion: 4Kids, 4Family

origin: International

Tags

benefitsbreakfastcheap dinnerchristmaseasterfree craft patternsfree printablesgardengiftgrillhealthy recipeskidsmarketmatching gamesno cookpaleopartyseafoodtourtuitionwedding
Method

Mix the flour, salt, pepper and baking powder in a bowl. Blend the potato, egg, butter, sour creme and milk in a blender. Once it is homogeneus add to the flour mixture and knead a dough. Put some muffin paper to a muffin pan and taking two tablespoon dose the dough into paper (approx 10-12 pices of muffin). Bake it on 180 Celsius degree for 20 minutes.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
 gramm
(g)		 fluid onces
(oz)
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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