Purple Sweet Potato Cupcakes


Photo: Anncoo
Print this recipe

Ingredients

Ingredients:
120 grams Butter
140 grams All purpose flour (plain flour)
1 teaspoon Baking powder
80 grams Sugar
1/2 teaspoon Salt
2 Eggs
120 grams Fresh milk or whipping cream
1/2 teaspoon Vanilla extract
200 grams Sweet potatoes (steamed for about 10-15 mins and mashed)

Preparation

1
Method:
2
Beat butter and sugar until creamy.
3
Add eggs one at a time. Beat well after each addition and add in (about 60g or half )whipping cream and vanilla extract, mix well.
4
Then pour in the mashed sweet potatoes in it, mix well at low speed.
5
Lastly add in whipping cream and flour alternately until all has been used up.
6
Spoon batter into paper cases and bake at 180C for 20-25 mins.
7
Best to serve warm.
8
Keep the balance sweet potato cupcakes in fridge
9
Wrap (loosely) the sweet potato cupcakes in aluminium foil and reheat in toaster oven for 10 mins at 200C before consume.

Tools

.

Yield:

8.0

Added:

Monday, May 31, 2010 - 6:53pm

Creator:

Related Cooking Videos