Sweet Potato Cupcakes

Published on 22nd April 2016

  1. Preheat the oven to 140c/Gas Mark 4.
  2. Line 2 muffin trays with cupcake cases (24 total).
  3. Using a steamer, cook the sweet potatoes until tender – approx 15-20 minutes. Remove, and allow to cool.
  4. Place the eggs, oil, sugar, half of the vanilla essence and sweet potatoes into a large bowl, and bear with an electric mixer until light and fluffy.
  5. If you don’t have an electric mixer, mash the sweet potatoes first – this will make it easier to mix in with the other ingredients.
  6. Sieve together the flour, baking powder, bicarbonate of soda, cinnamon and nutmeg. Stir into the sweet potato mixture.
  7. Split the mixture equally between the cupcake cases – filling to approx 2/3 of the way.
  8. Bake in the centre of the pre-heated oven for approx 20 minutes.
  9. To check the cupcakes are cooked, pop a skewer into the middle of the cupcakes, and if it comes out clean, the cakes are ready! If not, return to the oven for a few more minutes.
  10. Place on a wire rack to cool.
  11. Beat together the cream cheese and softened butter until light and fluffy. Add the other half of the vanilla extract, and sieve the icing sugar into the mix.
  12. Mix until smooth.
  13. Add food colouring if you wish, and mix.
  14. Using a piping bag, top the cupcakes with the frosting.
  15. Add any optional decorations (ours are sprinkled with cocoa powder!), and enjoy!