Categories: To Try

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup oil
• 1/4 cup buttermilk
• 1 small egg
• 1/2 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 1/2 cup naranjilla puree

Directions

1. Preheat oven to 325 degrees F. Place a rack in the center of the oven. Line a cupcake pan with 12 cupcake liners and set aside.

2. In a medium bowl, whisk together the flour, sugar, baking soda and salt. In another medium bowl, whisk together oil, buttermilk, egg, vinegar, vanilla extract and naranjilla puree. Add the wet ingredients to the dry ingredients all at once. Whisk together until just combined and no lumps remain. Divide between twelve cupcake cups and bake for 18-22 minutes or until a tester inserted in the center of one of the little cakes comes out clean.

3. Let cool in the pan for 10 minutes. Remove from the pan to cool completely and top with a naranjilla glaze.

4. Naranjilla glaze is simple: 1 heaping cup of powdered sugar mixed with the juice of one naranjilla and a dash of water or milk to reach your desired consistency.

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