Indonesian Potato Cupcakes (Kue Lumpur)
Servings
48
mini cupcakes
Servings
48
mini cupcakes
Ingredients
250
g
potatoes
175
g
sugar
3
eggs
2
egg yolks
150
g
flour
1
tbsp
butter
room temperature
A
pinch
salt
400
ml
coconut milk
Instructions
Peel and dice the potatoes into small cubes. Boil for 20 minutes. Once it’s soft, take it out of the water and mash it with a fork.
Preheat the oven to 325 degrees F. Lightly spray the mini muffin pan with cooking spray.
In a stand mixer bowl, mix together the eggs and sugar until it becomes pale yellow in color.
Add the flour, salt and butter and mix again.
While the machine is in low speed, add the coconut milk and mix again.
Add the mashed potatoes and mix until everything is combined. Don’t forget to scrape the sides and the bottom.
Fill 2/3 of the muffin tin with the batter. Bake for 30 minutes.
Run a knife around the cupcake and lift it up.
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