Chocolate cupcakes with sweet potato chocolate frosting
by Karen Lee
www.thesensitivefoodiekitchen.com
Serves
12
Good for:
Dessert
Ingredients
- 1 medium sweet potato baked in its skin or peeled and steamed
- 225 grams wholemeal or gluten free self-raising flour
- ½ teaspoon baking powder
- 75 grams cocoa or cacao powder
- pinch salt
- 370 ml soya milk or other dairy-free milk
- 1 teaspoon lemon juice or cider vinegar
- 80 ml olive oil
- 120 grams coconut sugar or very dark brown sugar
- 1 teaspoon vanilla essence
for the frosting
- sweet potato prepped as above
- 4 tablespoons maple syrup or other liquid sweetener
- 3-4 tablespoons cacao or cocoa powder
- 1 teaspoon vanilla essence
- fresh or freeze-dried raspberries to decorate, optional
Step by Step Instructions
Step 1
Before you make the cake, bake the sweet potato in its skin or steam. This can be done the day before and kept in the fridge.
Step 2
Pre-heat the oven to 180ºC/350ºF/Gas4. Line a muffin tin with wrappers.
Step 3
Add the lemon juice to the soya milk and leave to curdle for a few minutes.
Step 4
Place the flour, baking powder, cocoa powder and salt together in a large bowl and mix well to combine.
Step 5
In a separate bowl add the coconut sugar, oil and vanilla essence. Pour in the curdled soya milk and mix well to combine.
Step 6
Pour the wet mix into the dry and quickly stir to combine – do not overmix and try to be light-handed but thorough. This should only take 10-12 seconds. Time is of the essence to get the raising agents to work in the oven.
Step 7
Quickly distribute the mix out into the prepared tin. Once the mix has all gone, tap the tin on the worktop and place in the oven. Bake for 18-20 minutes – the cakes are ready when risen and firm but bouncy on top. Test with a toothpick – if it comes out clean they’re ready.
Step 8
Transfer the cakes to a cooling rack. Once cooled, they can be frozen for another time or decorated with the frosting.
To make the frosting
Step 1
Place the cooked sweet potato, maple syrup, cocoa powder and vanilla essence into a small blender and whizz for a few seconds to combine. Test the flavour and add more syrup or cocoa as needed and blend again.
Step 2
Spread or pipe the mix over the top of the cakes and decorate with raspberries if desired. Keep in the fridge and eat within 3-4 days
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