Sweet Potato Cupcakes with Cream & Berries
Hello my lovelies!
These are some cupcakes I made today for my and Cauldron Boy's friend, Alessandro, who takes his food quite seriously. And speaking of seriousness in food, I know this cupcake's highlighted ingredient is not seasonal to my subtropical hollow right now, Dearies. But I had a can of organic sweet potato that I did not want to fall to the way side if you know what I mean-waste not, want not!
The moment the boys took bites out of these cupcakes this kitchen witch heard:
Cauldron Boy-"Oh my Gosh, sugary goodness. This is so delicious!"
Alessandro-"This muffin has like the perfect moistness & texture"
Note that Alex called this a muffin. I meant for it to be a cake. Not that there is necessarily any defining difference between the batters that produce muffins and cakes!? Either way, this treat is absolutely moist and delicious with subtle flavors of sweet potato and molasses from the turbinado sugar. The actual batter is also cholesterol and trans fat free along with being low in saturated fat. So this is a treat that is delicious while also having some redeeming qualities and that's always nice...
Sweet Potato Cupcakes
1 1/2 Cup Organic A.P. Flour
3/4 Cup Turbinado Sugar
1/8 Tsp. Salt
1 1/4 Tsp. Baking Soda
1 Cup Vanilla Soy Milk+1 Tsp. Red Wine Vinegar
1/4 Cup Vegetable Oil
1/3 Cup Mashed Sweet Potato*
1 Tsp. Vanilla
Preheat the oven to 350 degrees & spray a muffin tin with Pam. Mix soy milk with vinegar & set aside.
In a bowl, combine the flour, sugar, baking soda, and salt and mix thoroughly. Create a well and place the oil, milk, potato, and vanilla in the center. Mix gently till combined and homogeneous-do not over mix. Pour into the prepared muffin tin and allow to bake at 350 for 18-22 minutes. Cool completely if icing or enjoy hot with fruit, syrup, and butter! Makes about 8 regular size muffins.
*I used canned, organic sweet potato.
P.S.-I apologize for the picture lighting. The subtropical hollow is not producing the best photo light lately!