Potato cupcake

Potato cupcake
  • 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



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
fluid onces
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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