Preparation of red kidney bean gluten free cupcake

Ingredients in the batter were RKB flour (100 g), granulated white sugar (85 g), baking powder (2 g), emulsifier (1 g), salt (1 g), vegetable oil (30 g), egg (50 g) and water (120 g). Dry and wet ingredients were mixed in a Kitchen Aid Mixer with a flat beater at medium level (stir control setting 2) for 2 min and continued at high level (stir setting 5) for 5 min. The batter was transferred to baking cupcake molds lined with paper cups with 40 g of batter per cupcake. Baking was conducted in a convection oven at 195 °C for 20 min and the cupcakes cooled down for 1 h before measuring. Cupcake method preparation was the same across all of the treatments.