Does it have to be a birthday to enjoy cupcakes? Here in the Welcoming Kitchen - No way! Go ahead and whip up a batch for any occasion ... even if it's only a Wednesday. If you are looking for an oat-free cupcake, substitute 1 1/2 cups gluten-free all-purpose flour plus 1/2 teaspoon xanthan gum for the oat flour. (Note: You can make your own oat flour by blending gluten-free rolled oats to a fine powder.)
We shared this recipe as part of Cybele Pascal's Allergy Friendly Friday; please check out the other great recipes.
Makes 12 cupcakes
1 1/2 cups oat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup sweet potato puree
1/2 cup canola oil
1//2 cup applesauce
2 teaspoons vanilla
2 tablespoons apple cider vinegar
Preheat oven to 375.
In a medium bowl, combine flour, baking soda, salt and sugar. Set aside.
In a large bowl, combine sweet potato, canola oil, applesauce and vanilla.
Mix dry ingredients into wet.
Stir apple cider vinegar into batter.
Pour batter into an oiled standard muffin pan.
Bake 15 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Kim & Megan
Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Recipes.