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News 4 Cooks: Pistachio Yuzu Cupcakes


News 4 Cooks: Pistachio Yuzu Cupcakes


11 oz gluten free baking flour

1 tsp xanthan gum

1 tablespoon baking powder

1 ¾ cup cane sugar

½ tsp salt

4 eggs

¾ c rice bran oil

1 cup rice milk

2 tsp vanilla extract

1 tsp pistachio extract

½ cup chopped pistachios

1 cup yuzu marmalade available at Asian markets


Preparation Instructions: Blend flour, xanthan gum, baking powder, sugar and salt in medium mixing bowl. Add eggs, oil, milk and extract and beat until well blended. Stir in pistachios. Scoop into cupcake tins with liners and bake at 350 for 30 minutes. Let cool. Scoop out small indentation in cupcake and fill with 2 tsp marmalade.  Frost with desired frosting.


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