My school project is on Food Photography; and I’m working on Yoruba yam delicacies.
Here’s the thing- after I made a list of the the meals The Yorubas make with yam, I wanted more!
The ideas started to unleash! I’m particularly excited about this recipe because it gave me so much when it turned out right. My friend and colleague who first partook of this ate part of the cupcake papers with it… lol… not only because it was so nice, but because I forgot to oil the papers, so the cake wouldn’t come off… hilarious! Anyway, its really lovely- a must try!
INGREDIENTS 4 Servings
- Yamblended 1 cup
- Plain floursifted 1/2 cup
- Oil 2 tbsps
- Eggs 2
- Sugar 2 tbsps
- Baking powder 1/2 tsp
Preheat oven to 180C. Prepare cupcake pans with oiled cupcake liners.
In a medium bowl, stir together sugar and oil till well combined; add in whisked eggs. Stir in blended yam with a whisk, fork, or mixer. Fold in flour and baking powder. Combine gently till all the flour blends in.
Fill each cupcake pan paper up to 3/4 of its depth. Bake for 20 minutes.
Best served warm.