Loosely based on:
Yield: 16 cupcakes
1 cups Organic Pastry flour
1/2 cup PAN white cooked corn flour
2 teaspoons ground dried rosemary
1 1/2 teaspoons baking soda
3/4 cup peeled and mashed potatoes (no butter or seasoning), room temperature
1/4 cup heavy cream (if needed)
½ cup vegetable oil
½ cup sour cream
1 tsp salt
1/2 tsp pepper
Preheat oven to 350 F.
In medium-sized bowl, whisk together flours, rosemary, and baking soda and salt and pepper
In a large bowl, combine mashed potatoes, and eggs. Beat until smooth.
Mix the oil and sour cream into the potato mixture.
Slowly add the flour mixture and mix until fully incorporated.
Fill cupcake liners ¾ full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
2 cups riced potatoes
½ cup mascarpone cheese
1/.4 cup heavy cream
1/2 teaspoon salt (if you boil your potatoes with salt test before adding more)
1/4 teaspoon pepper
1/2 cup Irish cheddar, grated
Whip all ingredients together except cheddar
Mix in cheddar.
Pipe onto cooled cupcakes.
Brown tops under a broiler to serve.