Sweet Potato Cupcakes

Name: How to cook Sweet Potato Cupcakes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 Cupcakes
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Sweet Potato Cupcakes

Japanese Sweet Potato is one of the vegetables I miss. I used to make cakes and desserts using it. For this ‘Sweet Potato Cupcakes’, it can be substituted with the orange colour Sweet Potato, that is the most common Sweet Potato in Australia.

Ingredient

Food ration :

12 Cupcakes

medium Sweet Potato *about 400g

125 g

Butter *cut into small cubes, softened

1/4 teaspoon

Salt

1/4 cup

Caster Sugar

1/4 cup

Brown Sugar

Eggs

1 teaspoon

Vanilla Extract

1 teaspoon

Ground Cinnamon

1 teaspoon

Ground Ginger

1/2 cup

Milk

& 3/4 cups Self-Raising Flour

Cooking instructions

* Step 1

Peel Sweet Potato, cut into chunky pieces, and steam until soft. You can cook them in microwave. Once cooked, drain, and mash into smooth paste.

* Step 2

Preheat oven to 180C. Line a 12-hole medium-size muffin tin with paper cases.

* Step 3

Beat softened Butter in a mixing bowl with a whisk until smooth. Add Salt and Sugars, and beat until creamy.

* Step 4

Add Eggs, one at a time, beating well after each addition. Add mashed Sweet Potato, Vanilla, Cinnamon and Ginger, and mix well.

* Step 5

Then add Flour and Milk, and gently combine.

* Step 6

Spoon the mixture into paper cases. Bake for about 25 to 30 minutes or until golden and cooked through. Leave in tins for 5 minutes before moving onto wire rack to cool.

Note: if there is a photo you can click to enlarge it