Ingredients:
4 ounces | 114 grams | 1/2 cup (one stick) unsalted, organic butter
6 1/2 ounces | 180 grams | 1 cup minus 2 tablespoons maple sugar
2 large, organic eggs
3 ounces | 80 grams | 1 1/4 + 1 tablespoon Greek yogurt
3 ounces | 80 grams | 1/2 cup millet flour
2 1/2 ounces | 70 grams | 1/2 cup + 2 tablespoon almond meal
1 ounce | 30 grams | 3 tablespoons sweet rice flour
3/4 teaspoons baking powder
2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
3/4 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoons salt
1/2 teaspoon pure vanilla extract
2 cups dulce de leche buttercream
Instructions:
For the cake:
Preheat oven to 350°F. Line muffin tins with paper liners and place on two parchment lined jelly roll pans. Set aside.
In a medium bowl, whisk all the dry ingredients. Set aside.
In the work bowl of an electric mixer, cream the butter, sugar until combined. Add the eggs, one at a time, scraping the sides of the bowl after each egg. Add the yogurt and mix until all ingredients are incorporated and you no longer see any white streaks in the batter. Add the vanilla.
With the mixer on medium speed, slowly add the dry ingredients and mix well.
Using a 1 tablespoon ice cream scooper, place batter into prepared muffin cups.
Bake 18 – 22 minutes or until the tops are a golden brown and a toothpick inserted in the center come clean.
Let cool completely on wire racks before frosting.
Yield: 48 mini cupcakes
- Courtesy recipe of Susan Salzman and her blog The Urban Baker.